Ingredients
Equipment
Method
To make the stock
- Peel and wash the vegetables. Cut the vegetables into large chunks, slice the shiitake.
- To a large saucepan, add the daikon, onion, ginger, and water and bring to a boil. Lower to a simmer and cover. Let simmer for at least an hour.
- 10 minutes before the end of cooking, add the star anise, whole cloves, coriander seeds, fennel seeds and cinnamon - simmer for 10 minutes with the spices and then turn the heat off and allow to cool and infuse.
- Taste and add soy sauce as needed. The amount you need will vary a bit depending on your taste preference and how salty the broth you used is.
- Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles cooking.
To cook the mushrooms and tempeh
- In a non-stick pan, cook the oyster mushrooms with 1 tablespoon of olive oil until browned and caramelized.
- Next, pan-fry the tempeh slices on both sides until golden brown. You can de-glaze them with a splash of tamari or soy sauce just before taking them out of the pan.
To cook the rice noodles
- Reheat the pho noodles in simmering salted water (so when you add the steamy broth, they're perfectly chewy and delicious!), drain, and portion into servings. It's easier to do this when they're freshly cooked, otherwise, they'll cool into one big clump and be hard to divide
To garnish and serve the Pho noodle soup
- Remove the vegetables and spices from the pot. Start adding salt and tamari to taste. Add just 1 teaspoon out a time. Gently stir and taste test. Pour the broth over pho noodles, garnishing the tempeh, mushrooms, coriander, Thai basil, beansprouts and a squeeze of lime.
- Garnish with toppings of your choice from list above.
