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Homemade Phở Chay

Vegetarian Phở

After a weekend in New Orleans with my cousins fiancé and eating the best bowl of phở I’ve had since my summer in Vietnam several years ago. I was inspired and craving this amazing broth over crispy raw veggies!

I adapted this recipe from thekitchn.com to suit what I had available. It’s delicious and pretty easy (if you don’t mind chopping veggies). This is my bowl of homemade phở.

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This is the bowl of phở from a little Vietnamese dive in the Garden District. I would say mine was pretty darn close (taste and looks)!

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Pinch of ground cinnamon
1 star anise
1 teaspoon coriander seeds, smacked once to release aromatics
1 teaspoon soy sauce
1 onion, peeled and halved
2 inches of ginger
4 carrots, chopped
4 stalks celery (including leaves), stalks chopped
About half a pound of daikon, cubed
3 garlic cloves, smashed
Tad bit of Sesame oil

Mushrooms
Broccoli
Carrots
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 lime
1/2 cup bean sprouts
Cilantro
Basil (from grandmothers house)
Srincha
1/2 pound bánh phở (dried flat rice noodles)

Make a broth with the first set of veggies above. Simmer for an hour. Drain and set the broth aside. Prepare the noodles according to package directions. Fill a bowl with the delicious extras and enjoy!

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