A warm bowl of Pho is always satisfying, no matter what time of year it is. Enjoy this gluten-free, plant-based version as a delicious (and filling) lunch or dinner. This is a great recipe to share with your family and friends. This recipe was inspired by my friend, the late (and gone too soon) Tina Leigh.
2 medium yellow onions, peeled, and quartered
1 (2-inch) piece fresh ginger, peeled, and cut into thirds
1 tablespoon coconut oil
2 teaspoons fennel seeds
2 teaspoons coriander seeds
8 whole cloves or 1 teaspoon ground
2 bay leaves
10 cups organic vegetable stock
1 tablespoon coconut aminos
6 medium carrots, peeled, and chopped
1/8 teaspoon Sea salt (to taste)
4 large bok choy leaves, rough chopped
1 sweet potato, sliced into discs
1 (4-inch) cut of daikon radish, sliced into discs
Any other vegetables, tofu or tempeh you wish to use in addition to, or instead of what is listed above.
Turn oven to broil and place rack on the top rung.
Toss onions and ginger with coconut oil and turn out onto a baking sheet. Broil for 5-8 minutes, or until lightly charred.
In a large soup pot, dry toast fennel, coriander, anise, and cloves until fragrant. Add bay leaves, vegetable stock, onion quarters and ginger, coconut aminos or tamari, and carrots.
Bring to a boil, then reduce heat to low, cover, and simmer for at least one and ideally two hours.
While broth is simmering, blanch vegetables and roots of choice until vibrant in color and prepare any tofu or tempeh if using. Set aside until broth is ready.
Prepare rice or buckwheat noodles as instructed on package and set aside.
Uncover broth and strain into another pot, discarding all solids. Taste and season until you achieve balance between the warmth of spice and saltiness.
To serve, divide noodles between bowls and add desired toppings. Ladle broth over top and serve with accompaniments on a side plate.