This is the second in a series of recipes collaborated by Jacq Alwill from Brown Paper Bag and I. The recipes are by Jacq, and like everything she does, they’re inspiring, healthy, luxurious yet humble all at once. This Vegetarian Spiced Pho is vibrant in colour, and filled with fragrant herbs and spices. Even better it is gluten, sugar and dairy free, so everyone can enjoy it.
You will need:
For the broth:
2 carrots, peeled and chopped in large chunks
1 stalk lemon grass, husk removed, bruised and cut in half
2 stalks celery
3cm piece ginger, peeled and sliced
1 large brown onion, peeled and cut in half
6 star anise
½ tsp celtic salt
For the soup:
2 large zucchini, (approx 500g) spiralised to form noodles
1 cups snow peas
2 cups (400g) broccoli florets, lightly blanced and refreshed
1 cup bean sprouts
2 spring onions, white and green finely sliced
½ cup coriander leaves
½ cup mint leaves
½ cup holy basil
1 large red chili, seeded and finely sliced
1 cup lime juice, approx 2 limes, or to taste
To make the broth:
Combine all ingredients in a large stock or cast iron pot and place on a medium heat on the stove.
Bring to the boil, then reduce heat and allow to simmer 4-5 hours.
Remove the vegetables from the stock pot and eat as you wish. They are delicious with just a hint of spice from star anise and work well with other Asian flavours.
To make the soup:
Arrange snow peas, broccoli, bean sprouts, spring onions, coriander, mint and basil on a beautiful platter ready to create the pho.
Bring your broth to a simmer once again, add zucchini noodles and allow to cook approximately 3-4minutes. Remove from heat and divide between four deep bowls then add 2tbsp lime juice per person.
Delicately drop in a small amount each of snow peas, broccoli, spring onion, coriander, mint, basil and chili. This can be done by the chef but is such a beautiful experience to do as a group together at the table.
Photography by Jacqui Lewis. Kuro Breakfast Bowl by The Broad Place (click HERE to visit our online store) and Linen Napkins by The Broad Place (coming soon).