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Recipes
Faux “Pho” with Rice Noodles, Mung Bean Sprouts, Charred Carrots and Spring Onions
Recipe

18 INGREDIENTS • 11 STEPS • 1HR 30MINS

Faux “Pho” with Rice Noodles, Mung Bean Sprouts, Charred Carrots and Spring Onions

5.0
2 ratings
Calling all pho fans. Our vegetarian version is light with layers of complex flavor from charred carrots and spring onions. We're going to go ahead and warn you that cooking this dish will result in your entire house smelling amazing. Cloves, fennel seed, anise, fresh Thai basil, ginger and garlic give this dish that familiar "pho" smell and flavor, but in an entirely fresh and unconventional way. Mung bean sprouts add crisp texture against the tender rice noodles and smooth, flavorful broth.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Calling all pho fans. Our vegetarian version is light with layers of complex flavor from charred carrots and spring onions. We're going to go ahead and warn you that cooking this dish will result in your entire house smelling amazing. Cloves, fennel seed, anise, fresh Thai basil, ginger and garlic give this dish that familiar "pho" smell and flavor, but in an entirely fresh and unconventional way. Mung bean sprouts add crisp texture against the tender rice noodles and smooth, flavorful broth.
1HR 30MINS
Total Time
$1.67
Cost Per Serving
Ingredients
Servings
6
US / Metric
Flat Rice Noodles
12 oz
Flat Rice Noodles
Canola Oil
1 cup
Canola Oil
Garlic
1 clove
Ground Fennel
to taste
Ground Fennel
Soy Sauce
1 Tbsp
Scallion
6 stalks
Scallions
Salt
to taste
Whole Clove
to taste
Whole Cloves
Ground Cinnamon
to taste
Ground Cinnamon
Canned Mild Diced Green Chiles
to taste
Canned Mild Diced Green Chiles
Nutrition Per Serving
VIEW ALL
Calories
565
Fat
37.9 g
Protein
8.1 g
Carbs
48.0 g
Add to plan
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Faux “Pho” with Rice Noodles, Mung Bean Sprouts, Charred Carrots and Spring Onions
Save
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Turn your oven to the broil setting.
step 2
Peel the Carrot (1) , place them and the Fresh Ginger (1) onto a baking sheet, and place the baking sheet on the highest rack in the oven. Depending on the strength of your oven/broiler you will want to cook the vegetables for 4-5 minutes, pull them out of the oven, turn them over and cook them for another 4-5 minutes.
step 2 Peel the Carrot (1) , place them and the Fresh Ginger (1) onto a baking sheet, and place the baking sheet on the highest rack in the oven. Depending on the strength of your oven/broiler you will want to cook the vegetables for 4-5 minutes, pull them out of the oven, turn them over and cook them for another 4-5 minutes.
step 3
Fill a medium saucepot 2/3 full with water, add a pinch of Salt (to taste) and place on high heat. Place the Flat Rice Noodles (12 oz) in a large mixing bowl, when the water is boiling pour it over the noodles.
step 3 Fill a medium saucepot 2/3 full with water, add a pinch of Salt (to taste) and place on high heat. Place the Flat Rice Noodles (12 oz) in a large mixing bowl, when the water is boiling pour it over the noodles.
step 4
Stir the noodles so the water infiltrates all the noodles. Let the noodles soak for about 5-6 minutes depending on their size/thickness. After they have soaked and are tender drain them in a colander, rinse them with cold water and set aside.
step 4 Stir the noodles so the water infiltrates all the noodles. Let the noodles soak for about 5-6 minutes depending on their size/thickness. After they have soaked and are tender drain them in a colander, rinse them with cold water and set aside.
step 5
Peel, half and slice Yellow Onions (3). Roughly chop the Garlic (1 clove). Dry the medium saucepot out, place it over medium heat and add the Canola Oil (1 cup).
step 6
Add the yellow onion and the garlic, cook for 2-3 minutes then add the Bay Leaves (2), Star Anise (4), Whole Cloves (to taste), Ground Cinnamon (to taste), Ground Fennel (to taste), and Canned Mild Diced Green Chiles (to taste).
step 7
Cook for 1-2 minutes then add 5 cups of water, Soy Sauce (1 Tbsp), Tamari Soy Sauce (1 cup), charred ginger and a pinch of Salt (to taste) and Ground Black Pepper (to taste).
step 8
Turn the heat to high, bring to a boil, turn down to a simmer and cook for 10-12 minutes.
step 8 Turn the heat to high, bring to a boil, turn down to a simmer and cook for 10-12 minutes.
step 9
Once the broth has cooked for 10-12 minutes remove from heat, strain the liquid into a pouring vessel or pitcher, discard the solids and season to taste with salt and pepper.
step 9 Once the broth has cooked for 10-12 minutes remove from heat, strain the liquid into a pouring vessel or pitcher, discard the solids and season to taste with salt and pepper.
step 10
Cut the charred carrot in half lengthwise and slice them thinly. Cut the Scallions (6 stalks) into thin slices. In two large serving bowls place the noodles, carrots, and spring onions. Cut the Limes (3) into quarters.
step 10 Cut the charred carrot in half lengthwise and slice them thinly. Cut the Scallions (6 stalks) into thin slices. In two large serving bowls place the noodles, carrots, and spring onions. Cut the Limes (3) into quarters.
step 11
When ready to serve pour the broth over the noodles and serve the lime, bean sprouts, basil, and cilantro on the side for each person to garnish their soup as they choose. Enjoy!
step 11 When ready to serve pour the broth over the noodles and serve the lime, bean sprouts, basil, and cilantro on the side for each person to garnish their soup as they choose. Enjoy!
Tags
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Dairy-Free
Asian
Lunch
Shellfish-Free
Vegan
Vegetarian
Soup
Winter
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