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Vegetarian Pho

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 Vegetarian Pho
Recipe for the week of March 4-8, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine Vietnamese
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Yield 2 servings
Ingredients
For the Pho
  • 1 teaspoon star anise extract
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon whole peppercorns
  • ¼ teaspoon ground cloves
  • 5 cups water
  • ½ small yellow onion cut into 1” chunks
  • 2 garlic cloves minced
  • 1 2- inch ginger peeled and sliced
  • 4 ounces Button Mushrooms stems removed and reserved
  • ¼ cup soy sauce more to taste
  • 1 tablespoon rice vinegar more to taste
  • 2 green onions finely chopped
  • 2 baby bok choy sliced lengthwise into quarters
  • ½ cup frozen edamame
  • 4 ounces Rice Noodles cooked
For Serving
  • Lime slices
  • mung bean sprouts
  • ½ bunch basil chopped
  • 1/5 bunch mint chopped
  • ¼ bunch cilantro chopped
MASTERS CLASS ONLY: Fresh Vegetable Spring Rolls
  • 2 to 3 tablespoons warm water
  • 10 rice paper spring roll wrappers
  • 5 in large romaine lettuce leaves tornhalf
  • 2 ounces vermicelli rice noodles cooked
  • 2 Carrots peeled and cut into matchsticks
  • 1/2 english cucumber cut into matchsticks
  • 1 red pepper cut into matchsticks
  • cilantro leaves
  • 1 red pepper cut into matchsticks
  • cilantro leaves
Course Main Dish
Cuisine Vietnamese
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Yield 2 servings
Ingredients
For the Pho
  • 1 teaspoon star anise extract
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon whole peppercorns
  • ¼ teaspoon ground cloves
  • 5 cups water
  • ½ small yellow onion cut into 1” chunks
  • 2 garlic cloves minced
  • 1 2- inch ginger peeled and sliced
  • 4 ounces Button Mushrooms stems removed and reserved
  • ¼ cup soy sauce more to taste
  • 1 tablespoon rice vinegar more to taste
  • 2 green onions finely chopped
  • 2 baby bok choy sliced lengthwise into quarters
  • ½ cup frozen edamame
  • 4 ounces Rice Noodles cooked
For Serving
  • Lime slices
  • mung bean sprouts
  • ½ bunch basil chopped
  • 1/5 bunch mint chopped
  • ¼ bunch cilantro chopped
MASTERS CLASS ONLY: Fresh Vegetable Spring Rolls
  • 2 to 3 tablespoons warm water
  • 10 rice paper spring roll wrappers
  • 5 in large romaine lettuce leaves tornhalf
  • 2 ounces vermicelli rice noodles cooked
  • 2 Carrots peeled and cut into matchsticks
  • 1/2 english cucumber cut into matchsticks
  • 1 red pepper cut into matchsticks
  • cilantro leaves
  • 1 red pepper cut into matchsticks
  • cilantro leaves
Instructions
  1. In a medium pot over low heat, combine the extract, cinnamon stick, peppercorns, and cloves and stir until fragrant, about 30 seconds.
  2. Add the water, onion, garlic, ginger, and the stems of the mushrooms. Simmer for 20 minutes, then strain and return the liquid back to the pot.
  3. Slice the mushroom caps and add them to the pot along with the soy sauce, rice vinegar, and green onion. Simmer for 15 minutes.
  4. Add the Bok choy and edamame and cook until tender, 5-8 minutes. Taste and season with more tamari for depth of flavor, and more rice vinegar for tang, as desired.
  5. Ladle the soup into 2 bowls over the cooked rice noodles. Serve with the lime slices, sprouts, herbs, and more soy sauce on the side.
  6. To assemble the spring rolls, fill a large pie plate with warm water. Have all the filling ingredients chopped and ready.
  7. Immerse one of the spring roll wrappers in the warm water for about 5+/- seconds. The wrapper should be soft and pliable. Transfer to a work surface.
  8. To the bottom half of the wrapper, stack the filling ingredients. Place a lettuce leaf on the wrapper, followed by the noodles, carrots, cucumber, red pepper, and a few cilantro leaves.
  9. To roll the spring roll, fold the two sides of the wrapper over the ingredients followed by the end of the wrapper closest to you. Tuck the ingredients in with your fingers to keep the rolls neat and snug. Continue rolling until the spring roll is formed. Continue filling and rolling the remaining spring rolls.