1bagpho powder, such as Pho Hoa brand which can be found on Amazon
1/4cup vegan fish sauce
6ozbean curd skin sticks, soak in warm water for 15 minutes
2largeshallots, sliced
314 ozfirm tofu, cut into one inch pieces and fried
4lbsoyster mushrooms
2Tbsp5 spice powder
1pinchsugar
1pinchkosher salt
1pinchblack pepper
2lbs.carrots, peeled, cut into 2 inch lengths
210-12 inch longdaikons, cut into one inch thick pieces
1/4cupvegan fish sauce
pho noodles
Garnish:
cilantro
culantro
green onions
onions
basil
bean sprouts
jalapeno peppers
fried bean curd skin
lime
For the dipping sauce with your tofu and sliced oyster mushroom:
sriracha
hoisin sauce
Instructions
Charbroil ginger and 2 whole onions until you see a bit of sweat. Add to the pot of water..
Add all of the broth ingredients to 24 qt pot.
Bring it to a boil and turn heat down to medium low and let it simmer for 3 hours.
Constantly scoop off the scum on top so your pho broth will be as clear as possible.
After 3 hours of simmering, strain broth and discard all the vegetables.
Place strained broth into a 16 quart pot since it has evaporated quite a bit.
Add the tangerine peel to the broth.
Toast all your spices (cinnamon sticks, nutmeg, fennel seeds, coriander seeds, whole cloves, cardamom pods, star anise) in a dry pan until you see a bit of smoke come out. Be careful to not overburn the spices!
Place toasted spices in a cheesecloth, tie it and put in the pot.
Add pho teabag and ¼ cup fish sauce.
Soak bean curd skins in warm water for 15 mins. After 15 mins, drain and cut into 2 inch pieces. Set aside.
In a large skillet, fry half of shallots for a minute until softened.
Then add fried tofu, half of 5 spice powder, a sprinkle of sugar, salt and pepper and fry for a few more minutes. Repeat same process with oyster mushrooms.
Add to broth along with carrots, daikon and vegan fish sauce.
Pat dry bean curd and then deep fry until golden brown. Another option is to air fry tofu for 30 minutes at 380 degrees (the French fry mode)
Let broth simmer for another hour.
Remove the bag of spices and the pho teabag.
Prep your pho noodles as per the instructions on the bag. I sometimes like to use egg noodles instead of pho noodles.
Place noodles in a bowl and pour the yummy goodiness of the broth, its vegetables and tofu.
Sprinkle with chopped cilantro, culantro, green onions and thin slices of onions.
Add basil, bean sprouts and slices of jalapeno.
Garnish with a handful of fried bean curd skin.
Squeeze lime into your bowl.
Dip tofu and king oyster slices into your ramekin of hoisin and sriracha sauce.