Is there any better word in the world, I highly doubt it! My love for Pho runs fast and deep, there is something so soul crushingly magnificent about a bowl full of sweet-spicy-sour-soothing-noodley-crunchy-sloppy-slurpy noodles, veggies and soup that could bring a tear to your eye.
I first discovered this magical broth before I became Vegan and after finally discovering the light I was adamant that this beautiful bowl would be stripped from my life forever.
Thankfully I was wrong, I was recently paroosing my local supermarket when I noticed one of my favourite stock brands sells vegan chicken and beef stock what?!?!?!?!?!?!?!?!
Ahh huh honey
I had a hope that maybe just maybe I could create a master piece using my Vegan ingenuity and plenty of pinterest tricks and tips. Well I did it, I managed to make a flavourful bowl with non animal products, I would say it is one of my proudest moments to date.
However I wasn’t satisfied at just a simple Pho, I wanted to create a incredibly easy crock pot version that I could throw together in the morning before work and come home to an amazing already cooked meal.
Crock Pot Vietnamese Pho
- 2 star anise
- ½ tsp whole cloves
- 1 tsp coriander seeds
- 1 cinnamon stick
- 1 white onion
- 1 1 inch cube of ginger
- 3 smoked garlic cloves, crushed*
- 8 cups low sodium vegan beef stock
- 1 packet thick rice noodles
- 1 packet firm tofu
- 3 carrots, julienne
- 1 lime
- 1 packed bean shoots
- sriracha (optional topping)
- pickled jalapenos (optional topping)
- coriander (optional topping)
- Drain the tofu, to do so use a press or set out on absorbent paper towel and place a plate over the top and leave for 20 minutes.
Preheat the oven to 200 °C.
Slice the tofu up into small cubes and place on a lined baking tray then bake in the oven for 30 minutes or until slightly golden and crispy.
- Place a small pan on medium heat and add star anise, whole cloves, coriander seeds and cinnamon stick. Then dry roast for around 5 minutes or until spices become fragrant, be careful not to burn anything.
- Char grill the peeled onion over an open flame, or if you are like me and don’t have gas place the peeled onion on a baking tray lined with baking paper and then place under the grill for a few minutes continuously checking that onion is only charred and not burnt.
- Place in the crock pot the fragrant spice mixture, sliced ginger, crushed garlic and the char grilled onion. Then pour over the stock and leave on high for 1 hour.
- Cook the rice noodles as per instructions, I placed mine in a large bowl covered with boiling water and left for 5 minutes then strained the water out.
- Once the stock has cooked for 1 hour strain the cloudy layer out of the broth and place the crock pot on medium for another hour.
- In a large bowl add noodles, carrots, crispy tofu, pickled jalapenos, coriander, bean shoots and lime.
- Pour stock over the noodles, top with sriracha and a good squeeze of lime juice.
*I used smoked garlic to help bring out the smokey flavour but regular garlic would do just as well.
Well there you have it, my soup-er duper easy crock pot Vietnamese Pho recipe, I will give a quick word of warning, I was slightly overzealous with the sriracha and made my soup incredibly spicy so just be careful when adding a spicy sauce, your mind may say YES but your tongue will say NO.