My mom prepares this vegetarian version of pho on auspicious days according to the Lunar Calendar when all Buddhists refrain from eating meat. The broth is fragrant with star anise and five spice, while the “meat” is comprised of mushrooms and wheat gluten.
For noodles
- 1 package of fresh or dried banh pho (flat rice noodles). Prepare according to directions on package. Make sure to rinse noodles well under cold running water after boiling.
For broth
- 1 leek (leaves only)
- 1 yellow onion
- 1 ginger
- 5 star anise
- 14 oz. vegetable broth
- Water
- Soy sauce (Golden Mountain Seasoning Sauce)
- Sugar
For “meat”
- Vegetable oil
- 1 leek (stem only)
- 1 ten oz. can of mock meat/fried wheat gluten (mock duck, chicken, abalone, etc.)
- 8 oz. sliced mushrooms (any variety)
- Soy sauce (Golden Mountain Seasoning Sauce)
- Mushroom seasoning
- Black pepper
Make soup
For the soup, heat vegetable broth and 10-12 cups of water in a medium-sized soup pot, leaving enough room for the ginger, onion and leek leaves.
Remove the outer layer of the onion and add it whole to the broth. Leaving the skin of the ginger intact, chop off the nubs and bruise using a mortar and pestle. Add to broth. Separate the leek leaves from the stems and add them to the broth along with five star anise “fruits.” Let the soup boil on high heat for 45 minutes to an hour, or until the onion and ginger have softened.
Once the onion and ginger have softened, discard the leek leaves. Add ¾ tablespoon of Chinese five spice to the broth and season with soy sauce and sugar to taste. Continue to cook on medium heat for an additional 15 minutes.
Make “meat” mixture
While the soup is boiling, thinly slice the leek stems and chop the mushrooms and mock meat into bite-sized pieces. Deep-fried tofu can be used in place of mock meat if desired.
Saute the leeks with vegetable oil in a medium-sized pan until golden. Add the mushrooms and “meat” to the leek and oil mixture along with half of the canned mock meat “juice.” Season to taste with soy sauce, mushroom seasoning and black pepper. Tip: My mom says to make the “meat” mixture slightly salty because the broth will balance out the excess saltiness.
Assemble and garnish
Grab a bowl and fill it with noodles and the “meat” mixture. Pour some hot broth on top. To garnish, add fresh or steamed bean sprouts, onions, cilantro, lime juice, herbs (basil, saw tooth herb, etc.), hoisin sauce and chili sauce.
Makes 4 to 6 servings.
