Vegetarian Pho

Photography by Angie Norwood Browne

VEGETARIAN PHO:

Ingredients;

BROTH:

1 small unpeeled onion, cut in quarters or eighths

2 unpeeled shallots, cut in quarters

8 peeled garlic cloves, cut in half

1” peeled ginger, coarsely sliced

2 cinnamon sticks

3 star anise pods

4 whole cloves

8 cups clear vegetable stock

3 tablespoons soy sauce

fish sauce (to taste)

SOUP:

1 lb rice noodles

8 oz firm tofu

6 scallions, thinly sliced

1 ½ c bean sprouts

basil, mint, cilantro, left whole, to taste

1 lime, cut in wedges

1 japaleno or hot pepper, cut in slices

½ lb bok choy, cut in quarters

1 cup small button mushrooms, cut in half

hoisin sauce, to taste

sriracha sauce, to taste

In a hot pot over medium-high heat, add onion, shallots, ginger, garlic, cinnamon, anise and cloves.  Dry roast, stirring occasionally, until the vegetables begin to char.  Add stock and soy sauce.  Bring to a boil over high heat.   Turn heat doen to medium-low, cover, and simmer about 25 minutes.  When the flavor and taste are to your liking, strain into a clean pot and discard the solids left behind.  Add fish sauce to season (it will add the needed salty flavor to the broth).  Keep warm over low heat.

While the broth is simmering, place the noodles in a large bowl and cover with boiling water.  Soak for 20 min.

Cut tofu into small pieces, brush lightly with oil and bake until the edges are firm, about 10-15 min at 350 deg F.

Boil a pot of salted water and blanch first the bean sprouts for 10 sec, then shock in ice water.  Remove from ice water, drain, and set aside.  Repeat with the bok choy, but it will have to be in the boiling water for about 30-45 seconds.

To serve the soup, place noodles and tofu in the bowl, add desired vegetables to the top,  and stir in hoisin and sriracha to create the desired flaveor.  Herbs and toppings can be added according to preference.

 Recipe and Food Styling by Emily Browne

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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

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