The first time I ever tried pho, I was in my late 20s and it was a new experience.
I had just moved to the UK and had never seen anything that had the noodles so soft and tender, with so much flavour.
I thought, ‘I want to make this, so I’m going to try it.’
I made pho noodles for my family once a week, then they all came to me to make vegan phlo.
I was amazed.
Pho is definitely not for everyone, but there are many different flavours and flavours of pho.
It is a traditional soup made with noodles and chicken and the meat is usually fish or chicken stock.
I have made phlo for years with all sorts of flavours, and this year, I wanted to try making vegan phro.
I have been trying to make pho for over a decade, and in the past year I have started to experiment with other vegetarian and vegan recipes.
When I was a teenager, I ate vegetarian noodles, which I didn’t have much choice because I was vegan and had a strict diet.
I started to use tofu and egg noodles as substitutes, but after trying some pho with my friends, I realised that tofu and eggs didn’t suit me very well.
I realised I could use soy sauce, rice vinegar, and salt to make a very flavourful, meaty pho soup.
I am happy to say that this is the first time that I have ever made vegan pha and I am looking forward to making more pho in the future.
I made vegan prawns with my family when I was younger and it has been a huge hit.
My mum has become obsessed with making pho and has been making pha with me for the last three years.
In my mind, pho could be the next big thing in vegetarian cuisine and I think I am onto something.
I hope you enjoy the pictures of the noodles and meat.
Vegan pha is made with meat and veg noodles, with no meat, no fish and no people involved.
You can also substitute tofu, soy sauce or rice vinegar for soy sauce.
The pho sauce is a combination of soy sauce and vinegar, so it’s not as spicy as traditional pho but it has a lot of flavour and is not overpowering.
The pho can be used with rice, noodles, chicken or vegetables.
If you’re not vegan, you can make vegan pate, but you could also try pho without the meat.
There are also vegetarian and non-vegetarian versions of pha, and they have their own specialities.
The vegetarian version has lots of chicken and tofu in it, while the non-meat version has vegetables instead of meat.
You could also make vegan tofu or soy sauce for this, but it’s more expensive than pho if you’re vegan.
You can also make phi noodles in a traditional way with pho or other vegetables, and then eat them with rice or rice noodles.
Vegan pate is also a great way to make your own vegan phi.
It can be served cold or chilled.
I prefer to make my own phi when I can, because I can make it in advance and get the perfect flavour.
Make vegan phor pho!
Recipe adapted from the Vegan Pho Cookbook, edited by Jody Gao.
Ingredients for vegan phoro recipe 1kg of tofu 1 tbsp soy sauce 1 tsp rice vinegar 1 tsp salt 1 large carrot, cut into pieces 3-4 small garlic cloves, peeled and thinly sliced 2 large scallions, sliced thinly 1-2 tomatoes, sliced in thin slices (about 2-3 cups) 1 cup of chicken stock 1 tbsp tomato paste 1 tsp paprika 1/2 tsp ground black pepper (optional) Instructions Put the tofu in a large bowl and set aside.
Add the soy sauce to a small saucepan and heat over medium-high heat.
Once the sauce has started to simmer, add the rice vinegar and stir it well.
Once it’s dissolved, add in the soy and garlic, then stir it into the sauce until the soy is completely dissolved.
Add in the scallion pieces and the tomato paste, then cook for about 3 minutes.
Now add in all the vegetables and stir everything together.
Remove from heat and stir in the tomato and garlic paste.
Add everything back to the saucepan.
Heat the stock over medium heat and bring to a boil.
Reduce the heat and cook for another 3 minutes or until the stock is reduced by about half.
Transfer the stock to a bowl and keep warm in the fridge for a few hours.
If you’re making vegan pare, you will need to remove the tofu from the heat to allow the vegetables to absorb some of the soy,