Vegetarian Pho
Team: King Street Center
Host School: King Street Center
Age Group: Middle School
Ingredients
8 cups low sodium vegetable broth
1 cinnamon stick
2 star anise pods
1 teaspoon black peppercorns
Handful of cilantro stems
1 onion, quartered
1 thumb-sized piece of ginger
4 cloves garlic, smashed
2 tablespoons soy sauce
2 tablespoon rice wine vinegar
2 tablespoons white sugar
Juice from ½ lime
1 sheet kombu
½ cup dried shiitake mushrooms
1 package rice noodles
8 lime wedges
½ bunch cilantro, roughly chopped
½ bunch thai basil (Italian basil works too)
Sriracha, to garnish
Hoisin, to garnish
Preparation Instructions
Place the cinnamon, star anise, black peppercorns, cilantro stems, onion, ginger, garlic, kombu, and
dried mushrooms in a large stock pot. Dry cook them for 3 minutes on high heat to brown the
ingredients until fragrant. Pour the vegetable broth over and bring to a boil on high heat. Drop the heat
to low and simmer on medium heat for 30 minutes. Pour in the lime juice, rice vinegar, soy sauce, and
sugar and stir to combine. Strain through a fine mesh sieve and set aside until plating.
In a large stockpot, boil 4 quarts of water and cook the noodles for 6 minutes, until tender. Drain and
set aside.
To plate, reheat the broth to a boil. Place a small handful of noodles on the bottom of a bowl, pour a
few ladles of broth on top of the noodles. Garnish with lime wedges, cilantro, thai basil, sriracha, and
hoisin.