Step 1 / 17
Warm a frying pan over medium heat and toast the cinnamon, cardamom, star anise, cloves, peppercorns, fennel, and coriander seeds for two to three minutes until fragrant.
Stovetop Vegan Pho
Ingredients (for 4 servings)
- 1 whole — For the broth
- 1 whole — cinnamon stick
- 10 whole — cardamom pods
- 4 whole — star anise pods
- 1 tbsp — whole cloves
- 1 tsp — whole black peppercorns
- 1 tsp — whole fennel seeds
- 1 tsp — whole coriander seeds
- 1 whole — yellow onion, peeled and cut into wedges
- 2 whole — heads of garlic
- 4 whole — oneinch pieces of ginger
- 1 whole — sweet corn, cut into two‑inch segments
- 1 whole — carrot, cut into 1‑inch chunks
- 1 whole — small daikon, cut into 1‑inch chunks
- 5 whole — dried shiitake mushrooms, stems removed
- 1 whole — long piece of kombu
- 1 whole — sachet Umami Dashi
- 1 whole — Noodles and toppings
- 7 oz — extra‑firm tofu, cubed
- ¼ tsp — garlic powder
- ¼ tsp — five‑spice
- 8 oz — rice vermicelli or glass noodles, cooked
- 1 whole — lime, cut into wedges
- ½ cup — cilantro
- ½ cup — thinly sliced onion
- 1 whole — Optional 1 cup mung bean sprouts, 1 bunch Thai basil