Vegan Pho (Vietnamese Noodle Soup)
Serve 4

1 small daikon, cut into small pieces
1 carrot, sliced
1 pkg fried tofu, sliced
1 jalapeño, sliced
2 cups bean sprouts
4 bundles rice noodles
1 lime, sliced
mint
basil
cilantro, roughly chopped
salt
sugar
2 tbsp vegetable concentrate
12 cup vegetable broth / water (if you are using vegetable concentrate)

** spice bag ingredients**
2g clove
1 stick cinnamon
1 black cardamon pod
4 star anise
10g cilantro seeds
10g fennel seeds

Put the spice ingredients in a pan, cook on medium heat for about 3-5 minutes to release the fragrance, stir occasionally. Put aside to let it cool a bit.

Scoop in the spices in a cheesecloth bag. Wrap the open end with a string.

In a pot of 12 cups broth or water, dump daikon and carrot in, cook for about 15 minutes. Add in the spice bar and fried tofu, cover and continue to cook additional 20 minutes.

Remove the spice bag to avoid the broth becomes overly fragrant, that it turns bitter. Season with salt and sugar to your taste. If you use water instead of vegetable broth, I suggest adding 2 tbsp of vegetable concentrate to make the soup more robust. Simmer the soup to keep it hot while prepare the noodles.

Cook the rice noodles according to package instruction. Portion the noodles in serving bowls.

Pour boiling hot soup and vegetable onto the noodles.

Garnish with basil, bean sprouts, mint, cilantro and jalapeño.

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素越南河粉 在家也可以做到道地味
4 人份

1根小白蘿蔔，切成小塊
1根胡蘿蔔，切片
1 包炸豆腐，切片
1個墨西哥胡椒，切片
2杯豆芽
4捆越南粉
1個靑檬，切片
薄荷
羅勒
香菜，切碎
鹽
糖
2湯匙蔬菜濃縮高湯
12杯蔬菜高湯/水（如果你使用濃縮蔬菜）

**香料包配料**
2克丁香
1根肉桂
1顆草果
4顆八角
10克香菜籽
10克茴香籽

將香料材料放入鍋中，中火炒約 3-5 分鐘以釋放香味，不時攪拌。放在一邊讓它冷卻一點。

將香料舀入粗棉布袋中。用繩子包裹開口端。

在一鍋 12 杯高湯或水中，倒入白蘿蔔和胡蘿蔔，煮約 15 分鐘。加入香料包和炸豆腐，蓋蓋子繼續煮 20 分鐘。

取出香料包，以免湯變苦。用鹽和糖調味。如果你用水代替蔬菜湯，我建議加入 2 湯匙蔬菜濃縮，讓湯更香濃。在準備米粉的時候，我持續用小火熬煮，讓它保持熱度。

按照包裝說明煮米粉。將麵條分裝在碗中。

將滾燙的湯和蔬菜倒在麵條上。

用羅勒、豆芽、薄荷、香菜和墨西哥胡椒裝飾。