Vegan Phở

Scaled for 3 portions · 12 steps

7and 1/2 cup water1onion (halved)3shallots (halved)1carrot (peeled and cut into 1-inch thick slices)1/2daikon radish (peeled and cut into 1-inch thick slices)1and 1/2 tsp salt1and 1/2 tbsp sugar1 tspmushroom seasoning (optional)2 tspvegan fish sauce (optional, add more salt to taste if omitting)1inch fresh ginger (sliced into 1/2-inch thick slices)1black cardamom2cinnamon sticks3anise stars1 tspwhole cloves0.5 tspfennel seeds1 tspcoriander seeds12 slicevegan beef slices (soaked for 20 minutes)1 tspsugar2 tspsoy sauce0.25 tspground black pepper1 cupbean sprouts0.5 cupsautéed mushrooms0.33 cupchopped green onions1 handfulThai basil1/2onion (thinly sliced)0.25 cupchopped cilantro or culantro—About 10 ounces dried flat rice noodles—a few slices of fried tofu

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Cook Vegan Phở · Cookbook