Pho is a Vietnamese noodle soup made with broth, rice noodles herbs, and meat. The savory dish which is primarily made with either beef or chicken is a comfort food for many. The secret of the recipe is in the long-simmered bone broth that is used in making Pho. If you wish to make Pho at home you can make a simpler version of if. Today we share with you a vegetarian variation of Pho shared to us by chef Gautam Mehrishi, host of 100% Veg Health Ka Dose on Living Foodz. You can whip up this vegetarian Pho in about just 30 minutes. Here is the list of ingredients followed by the method of preparation. (ALSO READ Paneer Bruschetta Recipe: How to Make Paneer Bruschetta at Home). Also Read - Good News For Train Travelers: IRCTC Resumes Food On Track Service on Train Berths

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Onion 1
Ginger Slices 6 – 7
Black Pepper Corns 8 – 10
Star Anise 2 – 3
Fennel Seeds 1 tablespoon
Coriander Seeds 1 tablespoon
Garlic Cloves 7 – 8
Lemon Slices 3
Green Garlic 4 – 5
Water 2 – 3 cup
Salt to taste
Fresh Basil leaves
Coconut Oil 2 tablespoons
Chopped Green Garlic 2 – 3 tablespoons
Fennel Seeds 1 tablespoon
Chili Paste 1 tablespoon
Green Peas 5 – 6 tablespoons
Sprouts 3 – 4 tablespoons
Whole Green Peas 10
Carrot Julienne 1 cup
Tofu 50 grams
Vegetable stock
Rice noodles 1 cup Also Read - Learn to Make Banana Chocolate Smoothie, Give Your Tastebuds a Treat with This Drink| Watch


To make vegetarian pho in a pot, add 1 onion, 6 to 7 ginger slices, 8 to 10 black pepper corns, 2 to 3 star anise, 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, 7 to 8 garlic cloves, 3 lemon slices and 4 to 5 green garlic. Roast all the ingredients well. (ALSO READ Easy Brunch Recipes: Chef Mitesh Rangras shares lip-smacking Asian brunch recipes).

Then to the pot add 2 to 3 cups of water, salt to taste and some fresh basil leaves. Cook the mixture well. In another bowl, add 2 tablespoons of coconut oil, 2 to 3 tablespoons of chopped green garlic, 1 teaspoon of fennel seeds, 1 tablespoon of chili paste, 5 to 6 tablespoons of green peas and 3 to 4 tablespoons of sprouts. Mix all the ingredients well.

Add 10 whole green peas and 1 cup carrot julienned and cook until it comes to a boil and then remove from pot. Now, pour the vegetable stock in plate and place 50 grams of tofu sliced into pieces.

Add carrot, whole green peas, 3 slices of mushroom, green peas mixture and 1 cup boiled rice noodles. Garnish with lemon slices, basil leaves, onion, jalapeno, ginger slices, soy sauce, chili paste and sprouts. Pho is ready to serve.