Recipe: Vegan Pho

This is a popular dish enjoyed by visitors and employees at The Bistro, the cafeteria at our Sponsor Adventist Health Castle Hospital. It can be prepared in advance for family dining and also makes for a crowd-pleasing potluck dish. This dish was presented by Gordon Au in our Learning Kitchen 2019. Gordon is a Chef and Dietary Aide at Adventist Health Castle. Read his bio HERE.

Vegan Pho

Pho broth for approx. 8 servings

• ½ medium round onion (peeled and quartered)
• 1 piece of ginger root, 4 inches (peeled)
• 5 whole star anise
• ¼ cup black peppercorn
• 10 whole cloves
• 1 cinnamon stick (2-3 inch sticks)
• ¼ to 1/2 cup mushroom base
• 2 gallons of water

Optional toppings and garnish

• Bean Sprouts
• Cilantro
• Thai basil
• Cut lime wedges
• Sliced serrano chilies
• Hoisin sauce
• Sriracha sauce

1. Roast ginger, onion, star anise, black peppercorn, whole cloves and cinnamon stick in a pan/oven (2 –3 minutes in pan, 5 – 10 minutes in oven at 350 degrees)
2. Place roasted ingredients in a pan and add 2 gallons of water
3. Bring to a boil
4. Add ¼ to 1/2 cup mushroom base (1 – 2 cups mushroom seasoning)
5. Let broth boil for 15 minutes then let it simmer for 10 to 15 minutes

Seasoned Tofu approx. 8 servings

• 2 blocks extra firm tofu
• ¼ cup shoyu (Aloha brand if available or Tamari)
• 1 oz. garden seasoning

1. Cut firm tofu into bite size pieces
2. Deep fry tofu in canola/vegetable/olive oil for 15 – 20 minutes, or until golden brown (or bake at 350 degrees for 30 – 45 minutes, or until golden brown)
3. Place deep fried tofu into mixing bowl and add shoyu, mix well
4. Add 1 oz. garden seasoning and mix then add another 1 oz. garden seasoning
5. Add more shoyu or garden seasoning if desired