Fragrant Vegetarian Pho Broth

Thermomix recipe: Fragrant Vegetarian Pho Broth. Ready in 65 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 2 star anise
• 1 cinnamon stick (approx. 5 cm)
• 4 cloves
• 3 green cardamom pods
• 1 tsp coriander seeds
• 1/2 tsp fennel seeds
• 1 (approx. 150 g) onion, halved
• 50 g fresh ginger, peeled and sliced
• 20 g vegetable oil
• 1.5 L vegetable stock
• 50 g tamari or soy sauce (use tamari for gluten-free)
• 20 g brown sugar
• 1 tsp salt
• 200 g dried flat rice noodles
• 150 g mixed mushrooms (e.g., shiitake, oyster), sliced
• 200 g firm tofu, pressed and cubed (optional)
• 100 g fresh bean sprouts
• 1 lime, cut into wedges
• Fresh coriander, a handful
• Fresh mint, a handful
• 1 red chili, thinly sliced (optional)
• Hoisin sauce, for serving (optional)
• Sriracha, for serving (optional)

Instructions

1. Add star anise, cinnamon stick, cloves, cardamom pods, coriander seeds, and fennel seeds to a clean, dry Thermomix bowl. Toast 5 min / 120°C / Reverse / Speed 1. Remove and set aside.
2. Add halved onion and sliced ginger to the bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
3. Add 20 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1.
4. Add the toasted spices, 1.5 L vegetable stock, 50 g tamari (or soy sauce), 20 g brown sugar, and 1 tsp salt to the bowl. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation.
5. Simmer the broth for 30 min / 100°C / Reverse / Speed 1. Pause halfway through (after 15 minutes) to scrape down the sides and bottom of the bowl and check the liquid level, adjusting if necessary.
6. While the broth simmers, prepare the 200 g dried flat rice noodles according to package instructions (usually soaking in hot water until tender). Slice the 150 g mixed mushrooms and cube the 200 g firm tofu (if using). Prepare fresh garnishes: bean sprouts, lime wedges, fresh coriander, mint, and sliced red chili.
7. Carefully remove the simmering basket from the lid. Strain the broth through a fine-mesh sieve into another pot or large heatproof bowl, discarding the solids. Clean the Thermomix bowl.
8. Return the strained broth to the clean Thermomix bowl. Add the sliced mushrooms and cubed tofu (if using). Heat 5 min / 90°C / Reverse / Speed 1 to warm them through.
9. Divide the cooked rice noodles among 4 serving bowls. Ladle the hot broth with mushrooms and tofu over the noodles. Garnish generously with fresh bean sprouts, lime wedges, coriander, mint, and sliced red chili. Serve immediately with hoisin sauce and sriracha on the side, if desired.
10. Last 1-2 min: 90°C / Speed 1-2 (Reverse) for even distribution if serving directly from the bowl without straining.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.