AUTHENTIC VEGAN PHO | Vietnamese noodle soup recipe + Vietnamese iced coffee & avo smoothie recipe

hey everyone i'm so excited to show you guys this video today because we are making vegan faux honestly if i could have only one meal for the rest of my life it would be faux it's such a bold wholesome wonderful goodness i grew up eating faux and it was one of my favorite foods when i transitioned to a plant-based diet i was quite sad because good vegan fur was hard to come by so i decided to make my own as authentically as possible i'm so excited to show you guys this recipe and how much delight a bowl of fur can bring you i'll also be showing you guys how to make these classic vietnamese drinks as well a plant-based version of course we're going to start off with the fur broth the broth is perhaps the most important thing in any photo recipes usually it does take about an hour so even up to 90 minutes to simmer out the broth the reason why it takes such a long time is because we're using all these wonderful spices fruits and vegetables to bring out the flavor if you are running low on time you can definitely simmer it for around 30 minutes or so but that would be the least amount of time that i would go for of course you can also buy ready-made first stock from the shops but i promise you that making it the traditional way will absolutely blow your mind there is an element of sweetness in vegan fur broths that we'll be bringing about today by using one corn cob cut into fours two pears and two apples cut in half these are sweeter fruits that naturally sweeten the broth and can reduce the amount of refined sugars used later in the recipe we also add in vegetables that are more neutral in flavor to provide a beautiful base for the fire broth we'll be using a whole white radish cut into thirds three peeled carrots and a quarter of a cabbage with its loose outer leaves peeled cut the vegetables so they fit into your stock pot but you don't want them too small and while we're at the chopping board cut two onions in half and remove their skin cut out a thumb-sized piece of ginger and peel the skin we will be using the ginger and the onions for the broth as well but we're going to do something else with them just beforehand so usually when my family makes fur we make it in a large stockpot and we end up getting four or six bowls or even more out of it i remember when i was younger mum would make so much that we ended up having fur for the next three days as a kid it was too much but now when i'm older and i move out of home i just wish that mum would do that again for me here i'm using an 11.6 litre stock pot place the prepared fruits and veggies into the pot and fill it up to the top with water at the sink you can pull the water in from the kettle just to be safer turn on the heat to medium high and allow the water to come to a boil you can pop the lid on partially to let it come to a boil faster meanwhile in a pan over low medium heat drizzle some olive oil over the top place the onions face down onto the pan and don't forget the ginger we're going to saute these guys to bring out their flavours a bit more before popping them into the stockpot as well the aim is to slightly char them so there's a subtle smoky flavour in the broth for an oil-free alternative char the onions and ginger on a grill or you can place them in the airfryer when done transfer them to the stock pot that should be starting to boil reduce the heat to let it simmer and don't forget to pop on the lid partially so we don't lose the water so guys the beautiful faux aroma comes from these spices that's the secret to getting that beautiful fur broth these spices include cloves coriander and fennel seeds cinnamon sticks styronese black cardamom and licorice root the good thing is that you guys don't have to buy these spices individually they often come pre-packaged at asian grocery stores if you can't find any at your local store then don't worry we have the full ingredients list on our website we're going to toast these spices in the pan now to intensify their flavors this is super important if you don't plan on simmering the stock for a few hours and even if you do i recommend doing this so that the aroma comes out beautifully you don't have to add in more oil and just toast for a few minutes until it becomes fragrant remove the pan from heat and carefully transfer the spices into a simmering mesh pouch these little pouches often come with a pre-packaged spices but you can use a cheesecloth or something similar make sure to tie the neck of the pouch very securely because you don't want any of the spices especially the small seeds to leak out into the broth if you're confident that you tied it securely you can just pop the bag into the stockpot i grew up seeing my mom tie the bag into a single chopstick kind of like a fishing rod and letting it rest there so now i do the same although this is the more common way of simmering out the first spices i want to show you guys another way you can simmer the spices in a smaller pot or saucepan and gradually ladle the flavours into the stock pot this lets you control how intense the fur aroma will be in the final broth and this is great if you like a milder for a flavour anyway the few hours of simmering begins in this video i simmered the stock for around four hours so we will see you soon just kidding guys while we wait i'm going to show you one of my favorite vietnamese condiments that is often served with fur at restaurants we're going to make this sweet and sour pickled onions these onions complement the fur really well and they're so easy to make thinly slice the onions and to give them an extra crunch we're going to give them an ice bath let them sit in the ice water for a few minutes drain the onions and transfer them into a pickling jar or bowl pour in a quarter cup of white vinegar a quarter cup of white sugar and half a tablespoon of salt mix everything together and adjust to taste let them sit and they should be ready to serve when the fur is done traditionally faux is a beef noodle soup but today because we're making vegan fur we'll be using a variety of alternatives so we'll be using different types of mushrooms tofu puffs dried bean curd sticks and also soy protein slices these are my favorite things to put on my vegan fur but it's definitely up to you mushrooms are really nice here because of their texture and they absorb the flavors quite well slice the mushrooms into bite-sized pieces my favorite mushrooms to use are oyster shimmer cheese and shiitake mushrooms you can definitely use fresh shiitake mushrooms but i'm using dried ones which i soak in hot water first to soften them up drain the water and a tip for these is to cut the stems off because they tend to stay quite hard even when they're cooked if you're familiar with vegetarian or vegan vietnamese dishes you'll know that dried bean curd sticks are commonly used in the cuisine they're basically tofu skin and super yummy i soak them in water so they soften up enough to be cut into smaller pieces towards the end of the summer time we're going to season the broth i like to do this while the veggies are still in there so i can choose to simmer them for longer if i want to to enhance the sweetness of the broth we use a type of sweetener called rock sugar this is widely available in asian grocery stores i'm using around 50 grams here because i found that the fruits had already sweetened the broth up significantly add in two to three tablespoons of mushroom seasoning mushroom seasoning is one of my favorite vegan pantry staples as it adds a beautiful umami flavor to any dish and then add in three and a half tablespoons of sea salt and mix to combine i usually start off with these numbers and then adjust it to my liking i feel like taste testing the fur broth and making adjustments is part of the cooking process some people also do prefer their foot broth on the sweeter side while others like it quite mellow and when you're super happy with the flavors and don't want to simmer anymore take out the spice bag scoop out the veggies making sure to take out everything especially the ones at the bottom of the pot at this point sometimes i look at my partner and i go we really should have just gone out to eat for shouldn't we but honestly there's nothing better than homemade fur and we're nearly there guys so it's all going to be worth it at the end it's time now to add in the footer fillings to the pot because i used a variety of different fillings i added just a cup of each to balance it out we can always add more later on pop the lid back on and let it cook under a simmering heat for a few minutes so with fur we use rice noodles which is also known as bun fur in vietnamese there are two types that you can buy at the asian grocery stores fresh ones or dried ones i do prefer the fresh ones because of its softer texture so we'll be using that today but honestly give both a try and see which one you'd like the fresh rice noodles are often coated in oil to prevent them from drying out and sticking to each other i do like to give the noodles a gentle rinse under cold water to wash up any excess oil the water will also help the noodle strands to separate try to handle the rice noodles as gently as possible as they can break quite easily tofu is such a great protein source to have infer i recommend using firm or semi-dry tofu because they can hold their structure well in the soup today i'll be using tofu puffs but instead of cooking them in the soup which you can do i'll be air frying them for around five minutes before adding them later into my first dish when everything is already served this is just a personal preference because i don't like my tofu going too soggy when you're ready to eat serve the noodles into bowls i find that the heat of the soup warms up the noodles enough so that's why i don't heat them up beforehand if you do prefer your football extra hot then you can pop them in the microwave or immerse the noodles in some hot water for a few minutes just make sure to separate the strands of fur well too later in the broth and the fillings a tip is to be quite generous with the first soup because you'll find that it runs out before the noodles do fur is often served with a plate of herbs and veggies that you garnish on top these herbs are thai basil leaves and sawtooth which are easily found at asian grocery stores fresh mung bean sprouts are also garnished on top as well as spring onions if you're keen for some spice fresh chilies definitely go hand in hand with a bowl and here you go guys this is my vegan for a bowl it's a delicious bowl of love and it brings me so much joy when i cook it for my family and friends so generally fur is often served with just the noodles and stock we eat it in a shared setting with all of the fresh veggies and herbs laid out for everyone to share everyone garnishes their own bowl to their preference as well the table usually has a bottle of hoisin sauce and sriracha of course fur is not complete without a vietnamese fruit smoothie like avocado or jackfruit or a vietnamese iced coffee so i want to show you now how i eat my vegan flower so i start off with the herbs the thai basil leaves you take the leaves off the stem and then you can rip them up and then sprinkle them all over the bowl and i do the same with the sawtooth herbs so i rip them up as well and then you sprinkle them over the bowl and then i add in a handful of the mung bean sprouts like that and then don't forget the spring onions sprinkle them over i also do add in a squeeze of lemon this does depend on the broth that i'm eating though so i will adjust it according to taste and then sometimes i if i do prefer it quite chilly i slice in some chili but obviously this is optional i find that these herbs and veggies make such a difference to the faux because they add so much flavor and freshness to the bottle so this part is where you can play around with the flavors of the broth a bit you can add in some hoisin sauce and some sriracha personally i do like adding in less than half a teaspoon of soy seen sauce to my soup i don't add in too much because i feel like it can overpower the fur aroma on the other hand my fiance absolutely loves squeezing in the hoisin sauce and the sriracha at every place that we go to and he just absolutely loves it so basically it's up to your personal preference one of the best things about fur is dipping the veggies into hoisting sauce and sriracha grab two small dipping plates and scoop out a generous amount of the sauces and you'll be amazed of course you can eat fur however you like there is never a wrong way to enjoy faux but there are a few ways that i personally like to eat it so i can enjoy all of the beautiful flavors i like to fill my spoon up with the stock and add some noodles in top it up with some mushroom or soy slices that's been dipped in the hoisin sauce or sriracha i also like to add in more veggies and eat them with the noodles to give it a refreshing taste there are so many possibilities to keep the taste interesting and that's what i love about and while you guys are still here with me i'm going to show you how to quickly make a vegan version of the vietnamese avocado smoothie slice and scoop out the flesh of one ripe avocado place them into a blender i'll be using my nutra bullet today and scoop in a few tablespoons of vegan condensed milk i usually do about three heaped tablespoons i have a recipe for the condensed milk on my blog and i'll link it in the description below otherwise you can buy vegan condensed milk they're usually in the coconut form at your local supermarket they're widely available nowadays add in some ice cubes and a third cup of plant-based milk blend it all together and serve you can adjust the consistency and sweetness to your liking what you'll get is such a creamy luscious smoothie that goes amazingly with faux and guys before you go i do want to make this view complete i want to show you how to make some vegan vietnamese iced coffee it's a slow trip coffee so you'll need to buy the coffee filter set which is available at asian grocery stores i think there's one available on amazon as well in a cup scoop in three heaped tablespoons of vegan condensed milk so a nice thick bottom layer forms you can add more if you want to or less if you prefer your coffee stronger scoop in two to three tablespoons of some vietnamese ground coffee into the filter the brand that is quite popular is called chung yuwin you can find that again at asian grocery stores when you're done assemble the filter set on top of the cup and pour boiling water through as it's dripping down fill up another cup with ice cubes when the coffee has stopped dripping down mix together the hot coffee and condensed milk until they're combined pour it over the ice cubes and there you go guys this is vietnamese iced coffee some of the ice will melt under the heat of the coffee which will nicely soften the flavors hey guys thank you so much for watching this video i had so much fun filming it and sharing how beautiful fur is with you guys if you guys like this video don't forget to like comment and subscribe to my channel it will really mean a lot and it'll help the community grow if you would like the fool for a recipe check out my blog at embodynourish.com i've also linked it in the description box below thank you guys again and i'll see you next time

Channel: embodynourish

Views: 27,775

Keywords: authentic vegan pho, authentic vegan pho recipe, vegan pho, vegan pho recipe, vegan pho broth, vegan pho easy, vegan pho noodle soup, vegan vietnamese noodle soup, vietnamese vegetarian noodle soup, vegan pho soup, vegan pho soup recipe, traditional vegan pho recipe, best vegan pho recipe, best vegan pho broth, best vegan pho soup recipe, pho chay, vietnamese vegan pho, vietnamese vegan pho recipe, vietnamese vegan pho soup recipe, embodynourish, vietnamese iced coffee, vegan

Id: rXr2-X8YOsA

Length: 15min 37sec (937 seconds)

Published: Sat Nov 28 2020