# data[].attributes.attachment_link.title
Vietnamese Supermarket Online UK - Buy Vietnamese cooking ingredients and snacks | Starry Mart

# data[].attributes.attachment_link.description
You can find Vietnamese instant pho, shrimp crackers, instant coffee and other Vietnamese at Starry Mart Vietnamese Supermarket and Starry Mart Colchester Branch. More flavours of snacks are available.

# data[].attributes.attachment_link.title
11 Best Vietnamese Cookbooks to Add to Your Collection - The Roaming Fork

# data[].attributes.attachment_link.description
11 Best Vietnamese Cookbooks to Add to Your Collection. From traditional recipes to modern twists, there’s something for everyone here.

# data[].attributes.attachment_link.description
Dive in to explore Asian cooking and traditions

# data[].attributes.attachment_link.readable_text
Pho was the dish my family gathered around every Sunday, whether we were at home or at our favorite spot in Los Angeles's Chinatown. Even as I started to cook more vegetarian food as an adult, my craving for a filling, soul-edifying pho remained, and I spent years chasing down the right combination of ingredients that would produce a vegan pho broth just as umami-packed as one with beef bones. Here I landed on a mix of dried shiitake mushrooms, kombu (dried kelp), and miso to bring a nuanced complexity to the broth. ( Read more about how I developed the recipe here.)

Drawing inspiration from cookbook author Andrea Nguyen's vegan pho recipe, I use warm spices like cloves, star anise, cinnamon, and coriander to bring the flavors of this Vietnamese noodle soup together. The key is to make sure the spices are toasted adequately enough so you can smell their fragrance before adding the other ingredients. And don't be afraid to let your onions, carrots, and celery get significantly charred at the start. Once you add water, all of that smoky goodness will melt away into your vegetable broth. While the broth soaks up flavor from the spices and mushroom-miso-kombu party, the fun part comes with prepping the toppings for your pho bowls: soy-caramelized mushrooms and fried tofu matchsticks. - An Uong

Note: Less sweet than refined sugar and often golden in hue, rock sugar brings a mellow, balanced sweetness to the broth, but raw sugar will work as a substitute.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Ingredients

4 servings

Broth

2

4

2

8

1

½

1

1

medium carrot, scrubbed, coarsely chopped

2

medium celery stalks, coarsely chopped

1

2" piece ginger, peeled, coarsely chopped

1

½

cup dried shiitake mushrooms

1

Tbsp. rock sugar or 2 tsp. raw sugar

1

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

Noodles and Assembly

1

3

2

14

oz. oyster and/or shiitake mushrooms, torn or cut into bite-size pieces

2

heads of baby bok choy, halved lengthwise

12

oz. medium-width rice stick noodles

Thinly sliced onion, thinly sliced scallions, bean sprouts, basil leaves, and lime wedges (for serving)

Preparation

1. Broth

Step 1

Heat 2 Tbsp. vegetable oil in a large pot over medium. Cook 4 star anise pods, 2 cinnamon sticks, 8 whole cloves, 1 tsp. coriander seeds, and ½ tsp. fennel seeds, stirring occasionally, until fragrant, about 1 minute. Increase heat to medium-high and add 1 medium onion, quartered, 1 medium carrot, scrubbed, coarsely chopped, 2 medium celery stalks, coarsely chopped, and one 2" piece ginger, peeled, coarsely chopped. Cook, stirring occasionally, until vegetables are starting to char in places and browned bits form on bottom of pot, 8-10 minutes.

Step 2

Add one 5x3" piece kombu, ½ cup dried shiitake mushrooms, 1 Tbsp. rock sugar or 2 tsp. raw sugar, 1 Tbsp. white miso, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 8 cups water to pot. Bring to a boil and cook, scraping up browned bits with a wooden spoon, until reduced just slightly, about 10 minutes. Reduce heat, cover pot, and simmer until broth is golden in color and quite fragrant, 45-60 minutes. Strain through a fine-mesh sieve into medium saucepan; cover and keep warm over low heat. Taste broth and season with more salt if needed.

2. Noodles and assembly

Step 3

While broth is simmering, wrap one 14-oz. block firm tofu in a clean kitchen towel and place on a rimmed baking sheet. Weigh down with a heavy object (a couple of heavy cans works well) and let sit 10 minutes. Unwrap tofu and cut into ¼"-thick matchsticks.

Step 4

Heat 3 Tbsp. vegetable oil in a large skillet over medium. Add tofu in an even layer and cook, undisturbed, until lightly browned underneath, 6-8 minutes. Stir tofu and cook, tossing occasionally, until golden and crisp all over, about 5 minutes. Add 1 tsp. soy sauce and stir to coat. Using a slotted spoon, transfer tofu to a platter.

Step 5

Add 14 oz. oyster and/or shiitake mushrooms, torn or cut into bite-size pieces, to skillet and cook (still over medium heat), stirring occasionally, until softened and starting to brown, about 4 minutes. Add remaining 1 tsp. soy sauce and cook, stirring, until mushrooms are coated, about 1 minute. Transfer mushrooms to platter.

Step 6

Add 2 heads of baby bok choy, halved lengthwise and 3 Tbsp. water to skillet and cook over medium heat, stirring often, just until water is evaporated and bok choy is bright green, about 2 minutes (be careful not to overcook the boy choy; it will continue to cook in the bowls). Season bok choy with kosher salt and transfer to platter.

Step 7

Cook 12 oz. medium-width rice stick noodles in a large pot of boiling water according to package directions. Drain and run under cold water to prevent sticking.

Step 8

To serve, divide rice noodles among bowls. Top with tofu, mushrooms, bok choy, thinly sliced onion, and thinly sliced scallions. Ladle broth into bowls. Arrange bean sprouts, basil leaves, and lime wedges on another platter for topping as desired.

How would you rate Vegan Pho?

SUBMIT RATING

# data[].attributes.attachment_link.description
This vegan phở broth gets its rich, umami-packed flavor from a medley of well-toasted spices, charred veg, dried mushrooms, and miso for a soul-edifying soup.

# data[].attributes.attachment_link.title
The Pho Cookbook Sent Me Into a Tailspin of Anxiety Over the Food I Love Most

# data[].attributes.attachment_link.description
Cooking through the new book from Andrea Nguyen.