pho-licious love



This is an intensive recipe so I make very large batches. This recipe is good for about 20 servings of everything. Keep what stock you don’t use in the refrigerator for one week or frozen for the next time.

8 gallons vegetable stock

3-6 large sticks of lemongrass smashed

1 large hand of ginger sliced and smashed

8 – 10 garlic cloves smashed

8 Thai bird or Serrano chiles

2 cups caramelized onion

½ TB whole cloves

10-12 whole star anise

2 tsp Szechuan peppercorns

5 green cardamom

8 Vietnamese cinnamon sticks

5 black cardamom

1 TB coriander seeds

8 bay leaves

10 whole Yellow onions in addition to above


Preheat oven to 300. Peel outside of each onion and leave whole. Wrap each onion individually in foil with one tsp of vegetable oil and a dash of soy sauce. Cook for two hours. Meanwhile put all other ingredients in large stock pot and simmer mix until reduced by a third. Strain out solids. Correct salt.



1 tsp herbamare

5 large carrots roasted plus carrot oil

1 cup caramelized onion

6 cloves roasted garlic

4 TB fried shallots

½ cup Siracha

Large knob ginger, peeled and grated

2 tsp crushed red peppers (I prefer the bottled to dry)

2 TB fried garlic


Puree everything together.



Rice stick noodles



Thai basil


Bean sprouts

Fried shallots

Vegan Protein

Bok choy


Whole roasted onions

proteins : the picture on the blog is of seitan but literally any protein is amazing.


Cook the rice noodles. Be careful to not overcook. Have plates of fresh shredded carrots, daikon, Thai basil, cilantro, cabbage, bean sprouts, and fried shallots to add. I usually cook a small portion of a chosen veggie protein (Seitan is my favorite) with bok choy, one of the whole roasted onions, add the hot noodles and then pour hot broth over everything.



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