Easy vegan Pho
This recipe started from oyster mushrooms ready to go bad soon, so I needed to use them ASAP.
First, I thought why not just pan fry the mushrooms with some leek… but I didn’t have leek and I’m not the type of person who will run to the grocery store to buy stuff to make the perfect match with the recipe I’m gonna cook. I am the type of person who cooks from whatever is available in the kitchen at the moment. And it’s both inspiring and annoying at the same time, because even though I love to create new combinations of products to call them “a recipe”, sometimes I just feel like following the instructions of the recipe step by step and no other way.
But this time it was inspirational recreation of Pho in my vision (read “with the produce I had in the fridge”).
1 medium onion
1 medium carrot
300 g oyster mushrooms
200 g broccoli
200 g frozen green peas
100 g rice noodles (now, here I have to pause and explain – I didn’t have rice noodles either, but I wanted this Pho! So what I did was “imagination”. Even though I didn’t have rice noodles, I had rice paper. I took scissors and cut 3-4 lists of rice paper and cut it in long strips. Voila – you have the noodles)
2 bay leaves
1 red chili pepper (you won’t see it in the photo, because I didn’t have it either, but I think it would perfectly fit in Pho)
fresh dill for serving
salt and pepper
a drizzle of olive oil
- For this amount of ingredients I used 2 l of water. Place your pan with water on heat and meanwhile go to step 2.
- Cut all your vegetables into 5 cm long strips.
- When water starts to boil, add in your onion and carrot strips first. After 5-7 min when carrots gets softer, add in your mushrooms, bay leaves and a bit of black pepper (and red chili pepper – if you have it, of course).
- After 5-7 more min you can add in the rest of ingredients – broccoli and peas, salt and a drizzle of olive oil.
- When vegetables are cooked you can turn off the heat and add your rice paper noodles. Add them little by little, otherwise they will stick to each other (like it happened to me, so be wise – learn from other’s mistake).
- When serving Pho you can add a few pinches of fresh diced dill and even garlic, which makes perfect combination with vegetables and veggie broth!
Really, it was way more delicious than it sounds or even looks. I loved it and I will definitely cook it again, and will experiment with ingredients too.
Very light, healthy, delicious and so easy to make!
And don’t forget: we are what we eat.