Pho is SO EASY to make! There are three key spices to really get that familiar and comforting flavor of pho and the rest is super simple to put together. Make this recipe and you’ll have a steaming bowl of goodness in no time.
8 cups vegetable broth 2 cloves garlic, minced 1" piece of ginger, peeled & chopped 10 cloves 2 star anise 1 cinnamon stick 2 cups mushrooms, sliced 1/2 block tofu, cubed 2 tbsp soy sauce 1 tbsp vegetarian hoisin sauce limes bean sprouts basil cilantro 1 jalapeno, sliced 1 package flat rice noodles
SIMMER THE BROTH
In a large pot on your stove, combine the vegetable broth, garlic, ginger, cloves (I put these in a tea ball so they all stay together), star anise, and the cinnamon stick and heat on medium. After about 5 minutes, add in the sliced mushrooms.
SAUTÉ THE TOFU
While the broth is cooking, add 2 tbsp of soy sauce and 1 tbsp of vegetarian hoisin sauce to another pan on your stove. Heat for about 5 minutes, then add in the cubed tofu. Continue cooking for about 20 minutes, moving the tofu around the pan to get coated with the sauce. The tofu will start to crisp up.
PREP THE VEGGIES
Once everything is cooking, cut up a few limes, grab a few handfuls of bean sprouts, basil, and cilantro and slice up a jalapeño.
COOK THE NOODLES
Cook a package of flat rice noodles according to its package directions. When done, drain, rinse in cool water, and set aside.
To serve, add the noodles to each bowl, then ladle the broth over the top and add in some tofu. Squeeze in the juice of a few sections of lime, a handful of bean sprouts, basil, cilantro, and jalapeño to taste. Enjoy!