Like many other vegetarian dishes, the vegetarian “phở” is completely made from various kinds of vegetation.
In order to cook a good bowl of vegetarian “phở”, it requires the makers to be very skillful and sophisticated.
Similar to many other kinds of “phở”, the bouillon used for the dish is very crucial, and actually, it is the deciding factor.
If other kinds of bouillon are cooked from bone or meat, the sweet flavor of the bouillon in vegetarian “phở” is created from sugar – cane, beet, carrot, sweet fennel, field mushroom… and some medicinal herbs.
The step of choosing ingredients for the dish is quite flexible, since it all depends on the makers. However, it is very important to make sure that all kinds of bulbs and vegetables are fresh and moderate so that they could bring the best tastes for the bouillon.
The bulbs and vegetables are cleaned and cut into pieces with medium size. Chop sugar – cane into medium chunks also.
Green onion, coriandum sativa, ginger, pepper, chili are also needed for the dish.
Since all vegetation used for the bouillon will be well – cooked quite quickly, they need to be embalmed well and stewed in approximate time so that they will not lose their natural colors and some vitamins as well as not be broken.
When the bouillon is done, put tofu or some other vegetarian food that is made from mung bean or soya in the pot. Add some spices, and the dish is ready to enjoy.
Although it is not cooked from meat, the flavor is still very tasty. The bouillon is fragrant and sweet, and the whole vegetarian “phở” is as good as any other kinds of “phở”
More special, this vegetarian “phở” is very nourishing. It has a high content of vitamin and fiber, which is very good for cardiovascular.
The vegetarian “phở” with many special features has really made the Vietnamese “phở” become more typical.
