Vegan Pho Recipe TO RULE THEM ALL | VIETNAMESE SOUP NOODLE FUH CHAY BROTH (Phở)

LAY HO MA everyone! THIS IS IT!!! When its cold outside and WINTER IS COMING, its time to make this incredible Vietnamese style vegan pho! I guarantee that you will absolutely love this recipe and it seriously competes with traditional beef pho. Get ready to light your pho making skills on fire. Join me in this episode and learn how to make vegan pho. Let’s begin.

Ingredients:
1 onion
4 pieces garlic
1 medium piece ginger
1 potato
1 stick celery
1 carrot
1 handful of mushrooms (cremini or white)
drizzle of olive oil
3 star anise
1 tbsp cloves
1/2 tbsp peppercorn
1 1/2 tbsp pink salt
2L water
splash of sake (optional)
4 bay leaves
1 king oyster mushroom
1 handful bean sprouts
few sprigs Thai basil
1/2 package pho rice noodles (medium thin)
1 red Thai chili

Directions:
1. Crush and coarsely chop the garlic. Coarsely chop the ginger
2. Thinly slice some onion, set it aside, and roughly chop the rest. Roughly chop the carrot, celery, cremini mushrooms, and potato
3. Heat up a stock pot on medium high heat. Add olive oil
4. Sauté the veggies with the salt, peppercorn, cloves, and star anise for 5-8min
5. Add the cremini mushrooms and sauté for another 3-5min
6. Add an optional splash of sake. Then, add the 2L water
7. Add the bay leaves and cover the pot leaving a little bit of space. This prevents the broth from boiling over
8. Bring the broth to a boil, then lower the heat to just under medium and simmer for 1 hour
9. Taste the broth and adjust the seasoning
10. Boil a small pot of water for the noodles
11. Spread the noodles in a rectangular pan and pour over the hot water. Let it sit for 3-5min
12. Thinly slice the king oyster mushroom
13. Move the noodles around with chop sticks to prevent them from sticking
14. Pour the broth into a large heat proof bowl through a sieve to catch the solid ingredients (may have to do this in batches). Use a spoon to press through the juices
15. Transfer the broth back into the pot and turn the heat to medium
16. Cook the king oyster mushrooms in the broth for 3-5min
17. Transfer the noodles to the serving bowl and ladle over the hot broth generously
18. Top with the king oyster mushroom slices, onion slices, bean sprouts, Thai basil and the red Thai chili

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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Under this menu my version of this incredible classic that really is for real vegan for late whole month one I’m real young it’s getting quite cold and snowy here in Canada but you can definitely warm up with some vegan ramen if you’re interested in this first-ever vegan

Ramen cookbook you can check it out in the link above or in the link in the description box below this is it vegan foie let’s begin crush three or four pieces of garlic and coarsely chopped Of course they chopped a medium-sized piece of ginger Thinly slice of onion set it aside and roughly chop the rest One carrot roughly chopped Once celery roughly chopped one potato roughly chopped handful of mushrooms roughly chopped And we’re just making the stock so don’t use expensive mushrooms for this hot pan olive oil vegies 1/2 tbsp salt 1/2 tbsp pepper corn 1 tbsp cloves a couple stories sauteed for 48 minutes Mushrooms sauteed for three to five more minutes at an optional splash of sake 2 liters water Believes cover the pod leaving a little bit of space and bring it to a boil when it comes to a boil turn the heat down to just under medium and let it simmer for one hour taste and adjust flavor is incredible does need a little bit more salt though Boil a small part of water for the noodles these are rice noodles half a package good enough for two servings or one really hungry person spread the noodles in the large pan pour over the hot water and let it sit for three to five minutes Then we slice King oyster mushroom Move the noodles around to prevent them from sticking pour the stock through sieve to catch the solid ingredients Press through the amazing juices with a ladle in a few batches I mean just take a moment to admire that incredible bowl of deliciousness Transfer the stock back to the pot and heat on medium Mushrooms Cook the mushrooms for three to five minutes Boom transfer the noodles to the serving bowl Lidl in your amazing stock generously mushroom Onion Ratatouille Bean sprouts Thai basil you can now make this impressive heartwarming dish with absolute confidence that is my definition of comfort food just amazing remember to subscribe hit that notification bell so won’t miss a single episode You