LAY HO MA everyone! THIS IS IT!!! When its cold outside and WINTER IS COMING, its time to make this incredible Vietnamese style vegan pho! I guarantee that you will absolutely love this recipe and it seriously competes with traditional beef pho. Get ready to light your pho making skills on fire. Join me in this episode and learn how to make vegan pho. Let’s begin.

Ingredients:
1 onion
4 pieces garlic
1 medium piece ginger
1 potato
1 stick celery
1 carrot
1 handful of mushrooms (cremini or white)
drizzle of olive oil
3 star anise
1 tbsp cloves
1/2 tbsp peppercorn
1 1/2 tbsp pink salt
2L water
splash of sake (optional)
4 bay leaves
1 king oyster mushroom
1 handful bean sprouts
few sprigs Thai basil
1/2 package pho rice noodles (medium thin)
1 red Thai chili

Directions:
1. Crush and coarsely chop the garlic. Coarsely chop the ginger
2. Thinly slice some onion, set it aside, and roughly chop the rest. Roughly chop the carrot, celery, cremini mushrooms, and potato
3. Heat up a stock pot on medium high heat. Add olive oil
4. Sauté the veggies with the salt, peppercorn, cloves, and star anise for 5-8min
5. Add the cremini mushrooms and sauté for another 3-5min
6. Add an optional splash of sake. Then, add the 2L water
7. Add the bay leaves and cover the pot leaving a little bit of space. This prevents the broth from boiling over
8. Bring the broth to a boil, then lower the heat to just under medium and simmer for 1 hour
9. Taste the broth and adjust the seasoning
10. Boil a small pot of water for the noodles
11. Spread the noodles in a rectangular pan and pour over the hot water. Let it sit for 3-5min
12. Thinly slice the king oyster mushroom
13. Move the noodles around with chop sticks to prevent them from sticking
14. Pour the broth into a large heat proof bowl through a sieve to catch the solid ingredients (may have to do this in batches). Use a spoon to press through the juices
15. Transfer the broth back into the pot and turn the heat to medium
16. Cook the king oyster mushrooms in the broth for 3-5min
17. Transfer the noodles to the serving bowl and ladle over the hot broth generously
18. Top with the king oyster mushroom slices, onion slices, bean sprouts, Thai basil and the red Thai chili

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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