-
1. Preheat the oven to 425°F. Cut the onions, carrots, daikon radish, and mushrooms into large chunks and place them on a baking sheet with the ginger and garlic. Drizzle with neutral oil and toss to coat, then spread in a single layer.
2 piece yellow onion,
3 piece carrot,
1 piece daikon radish,
12 piece cremini mushrooms,
1 piece ginger,
4 clove garlic,
2 tbsp neutral oil
-
2. Roast the vegetables until deeply browned and caramelized on the edges, turning once halfway through, about 35 to 40 minutes. Remove from the oven and set aside.
1 piece yellow onion,
1.5 piece carrot,
0.5 piece daikon radish,
6 piece cremini mushrooms,
0.5 piece ginger,
2 clove garlic
-
3. While the vegetables roast, halve the onion for charring and slice the ginger for charring lengthwise. Place them cut side down in a dry skillet over medium-high heat and cook until the surfaces are blackened in spots, about 5 to 8 minutes. Set aside.
1 piece yellow onion (for charring),
1 piece ginger (for charring)
-
4. In the same dry skillet over medium heat, add the star anise, cinnamon stick, whole cloves, coriander seeds, fennel seeds, and black peppercorns. Toast, shaking the pan often, until fragrant and slightly darkened, about 2 to 3 minutes. Transfer the spices to a small bowl to prevent burning.
4 piece star anise,
2 piece cinnamon stick,
5 piece whole cloves,
2 tsp coriander seeds,
1 tsp fennel seeds,
1 tsp black peppercorns
-
5. Place the roasted vegetables, charred onion and ginger, toasted spices, soy sauce, salt, rock sugar or brown sugar, and water into a large pot. Bring to a boil over high heat, then immediately reduce to a very gentle simmer and cook uncovered for 60 to 90 minutes, skimming any foam or oil from the surface occasionally.
2 piece yellow onion,
3 piece carrot,
1 piece daikon radish,
12 piece cremini mushrooms,
1 piece ginger,
4 clove garlic,
1 piece yellow onion (for charring),
1 piece ginger (for charring),
4 piece star anise,
2 piece cinnamon stick,
5 piece whole cloves,
2 tsp coriander seeds,
1 tsp fennel seeds,
1 tsp black peppercorns,
3 tbsp soy sauce,
2 tsp salt,
1 tbsp rock sugar or brown sugar,
12 cup water
-
6. After simmering, taste the broth and adjust with additional salt or a splash more soy sauce if needed. Strain the broth through a fine-mesh sieve into a clean pot, pressing on the solids to extract as much liquid as possible, then discard the solids. Keep the strained broth hot over low heat.
3 tbsp soy sauce,
2 tsp salt,
12 cup water
-
7. Pat the tofu dry and cut it into bite-sized slices or cubes. Toss the tofu with soy sauce for tofu. Heat neutral oil for tofu in a skillet over medium-high heat and sear the tofu on all sides until golden and slightly crisp, about 6 to 8 minutes total. Set aside.
400 g firm tofu,
1.5 tbsp soy sauce (for tofu),
1.5 tbsp neutral oil (for tofu)
-
8. Cook the rice noodles according to the package directions until just tender. Rinse briefly under warm water to remove excess starch and prevent sticking, then drain well and set aside.
12 cup water,
400 g rice noodles (pho banh pho)
-
9. Thinly slice the green onions and roughly chop the cilantro. Pluck the Thai basil leaves from their stems. Rinse and drain the bean sprouts. Cut the limes into wedges and thinly slice the chilies. Arrange all garnishes on a platter for serving.
4 piece green onion,
1 cup fresh cilantro,
1 cup fresh Thai basil,
2 cup bean sprouts,
2 piece lime,
2 piece Thai bird chili or jalapeño
-
10. Divide the cooked rice noodles among serving bowls. Top each bowl with seared tofu. Ladle the hot broth over the noodles and tofu. Garnish with green onion, cilantro, Thai basil, bean sprouts, lime wedges, and sliced chili to taste, and serve hoisin sauce and sriracha or chili sauce on the side for dipping and seasoning.
400 g rice noodles (pho banh pho),
400 g firm tofu,
4 piece green onion,
1 cup fresh cilantro,
1 cup fresh Thai basil,
2 cup bean sprouts,
2 piece lime,
2 piece Thai bird chili or jalapeño,
0.2 cup hoisin sauce,
0.2 cup sriracha or chili sauce
By mansi