Vegan Pho SoupPrint Recipe
- 1 can of green jackfruit
- 1 key lime
- 6 quarts cold water
- 1 whole scallion, (cut into 4 pieces)
- 8 pieces of fresh ginger (cut in thin slices)
- 1 tablespoon fennel seeds
- 4 star anise
- 4 whole cloves
- 1 black cardamom pod (Amazon or Harris Teeter)
- 1 tablespoon sundried sea salt (Celtic )
- 2 cinnamon sticks
- 1/2 cup of local organic honey
- 1 tablespoon coriander seeds
- 1 tablespoon of sage
- 1 pack of sprouts(any)
- 1 pack of black bean, rice, or spelt noodles
- 3 fresh basil leaves
- 2 fresh mint leaves
Pour jackfruit into a pan of water and let it boil for an hour, changing the water every 30 min.
On the second boil, add sage, coriander, sea salt and pepper.
Once the jackfruit is finished, strain, rinse, and set aside.
Next, boil the noodles on low heat according to package directions. If using rice noodles boil for 5 to 10 minutes.
Put the 4 quarts of water in another pot and bring to a boil on low heat.
Cut the scallions and fresh ginger into thin pieces.
Put the fennel seeds, star anise, cloves, cinnamon sticks, and cardamom pods in the oven and broil at 250° for about 15 minutes.
Once that's complete place those broiled ingredients in the cheesecloth or a cheesecloth bag. Place this in your boiling water along with the ginger and scallions. Let that boil on low for two hours.
After two hours, strain the broth, removing the cheesecloth bag, ginger and scallions.
Place the broth back into the pot, add the honey, and let it boil on low heat for another 20 minutes.
Now it's time to make the dish. Put the noodles in your bowl and place the sprouts on top.
Pour the broth into the bowl.
Add the jackfruit and garnish with wild onions, fresh basil, and fresh mint.
If you would like the Curried Pho version, add a cup of coconut cream and 1 tablespoon of curry powder to the broth and heat through before serving.