Embrace the healing power of Cordyceps in a classic, heartwarming Vietnamese Pho. This vegan version of the beloved noodle soup is both aromatic and nutritionally rich, making it perfect for chilly evenings and for those looking to boost their energy levels.
- 200g rice noodles
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, minced
- 2 cinnamon sticks
- 2 star anise
- 4 cloves
- 4 cups vegetable broth
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 cup fresh Cordyceps mushrooms, cleaned and chopped
- 2 carrots, thinly sliced
- 1 red bell pepper, thinly sliced
- Fresh cilantro, mint, and Thai basil for garnish
- Lime wedges, for serving
- Sliced fresh chili (optional)
Noodle Prep: Prepare rice noodles as per package instructions. Set aside.
Broth Creation: In a pot, sauté onions, garlic, and ginger until aromatic. Add cinnamon sticks, star anise, and cloves, giving them a quick stir. Pour in vegetable broth and soy sauce. Bring to a simmer.
Cordyceps Addition: Add the chopped Cordyceps mushrooms to the pot. Let it simmer for about 20 minutes.
Veggies: Toss in the carrots and bell pepper and cook until just tender.
Serve: Divide the noodles among bowls, pour the hot broth with veggies and mushrooms over them. Garnish with fresh herbs, a squeeze of lime, and chili if desired.
The Cordyceps Magic: Revered in traditional medicine for its energy-enhancing properties, Cordyceps gives this vegan Pho not just a unique flavor but also a therapeutic boost.