Delectable Vietnamese Vegetarian Pho with Quail Eggs and Crispy Fried Tofu

Allergens

None

Ingredients

• 400g rice noodles (20cm long)
• 1 white onion, peeled and thinly sliced
• 2 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground star anise
• 1 tsp sugar
• Salt and pepper to taste
• 2 cups bean sprouts
• 1 cup fresh cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 6 quail eggs, hard
• boiled and halved
• 80g crispy fried tofu, cubed

Instructions

1. Bring a large pot of water to boil and cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water. Set aside.
2. In another pot, combine onion, vegetable broth, garlic, coriander, cinnamon, star anise, sugar, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes. Strain the broth into a large bowl, discarding the solids.
3. Assemble the pho by dividing the cooked noodles among 4 bowls. Ladle hot broth over the noodles and add bean sprouts, cilantro, green onions, quail eggs, and fried tofu. Serve immediately with a side of hoisin sauce and chili oil for customization.

Chef’s Insight

To achieve an authentic pho flavor, use a combination of whole spices and ground spices for the broth. This creates a more complex and fragrant aroma.

Notes

Adjust the seasoning to your taste by adding more salt or sugar as needed.