A flavourful vegetarian pho starts with broth that is simmered and infused with fragrant, warming spices, including star anise, cinnamon and black peppercorns.
If you enjoy Asian-style, aromatic, noodle rich soups with no shortage of flavour, you’ll no doubt be a fan of pho, a Vietnamese-style creation with variations on how it can be made.
I choose to make a vegetarian version of pho and it’s preparation began with me simmering and infusing vegetable broth with fragrant, alluring and warming spices, which included star anise, cinnamon and black peppercorns. Star anise is a dried, star-shaped seedpod harvested from a small evergreen tree that has an intense licorice-like taste. It’s sold at some supermarkets and at Asian food stores.
Once the mixture was ready, it was ladled over the noodles, creating a very appealing bowl of soup you could enjoy for lunch or dinner. Before you do that, of course, you’ll want to further enhance the pho with the garnishes you serve with it at the table, such as sliced green onion, sliced chili peppers and fresh herbs, such as cilantro. You don’t have to use all the garnishes I’ve listed in the recipe, just use the ones that appeal to you.
Add the broth, water, soy sauce, honey, cinnamon stick, star anise , peppercorns, shallots, ginger and garlic to the pot. Set over medium-high heat and bring to a gentle simmer . Lower heat as needed to maintain that gentle simmer. Simmer broth mixture 25 minutes. Add the rice noodles to the boiling water and cook until just tender, about one minute. Drain the noodles well, and then divide them between two large soup bowls.
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