Vegan Pho (Phở Chay) with homemade broth - 越南河粉汤 

The most comforting Vegan Pho (Phở Chay) is here! The broth is flavorful, light, and packed with lots of aromatic spices. The stock is made from charred vegetables and toasted spices to create that complex broth flavor. 中文食谱往下滑, 谢谢收看.
Full recipe and instructions: woonheng.com/v...
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Ingredients
Pho Broth
- 1 apple cleaned and core removed
- 1 large onion cut into wedges
- 1 ear of corn
- 4 slices of ginger
- 3 carrots cut into small chunks
- 1 daikon cut into round cubes
- 1 leek cut into large chunks
- ½ medium-sized jicama diced
- 5 dried shiitake mushrooms softened and stems removed
- 12 cups of water
- 1 tablespoon rock sugar
- umami seasoning of choice
Spices or use store-bought mix
- 1 cinnamon stick used Cassia bark
- 1 black cardamom
- 4 star anise
- 1 teaspoon clove
- 1 teaspoon white peppercorn
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
Toppings and Garnishes
- 7 oz tofu cubes pan-fried and seasoned with salt
- 2 cups Mung bean sprouts
- Jalapeño slices
- Lime wedges
- a handful of: Thai basil, Culantro, Mint, thinly sliced onion, cilantro, green onion
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越南河粉汤材料
河粉汤
- 1个苹果
- 1个大洋葱
- 1个玉米
- 4片生姜
- 3根胡萝卜
- 1个萝卜
- 1个韭葱
- ½涼薯
- 5个香菇
- 12杯水
- 1汤匙冰糖
- 调味料和盐
香料
-1肉桂棒
-1黑豆蔻
-八角茴香
-1茶匙丁香
-1茶匙白胡椒
-1茶匙茴香籽
-1茶匙香菜种子