4 ways to make delicious and simple vegetarian mixed pho with mushrooms and vegetables

Prepare the mushrooms

After purchasing the mushrooms, cut off the stems, then soak the enoki and shimeji mushrooms in diluted saltwater for about 10 – 15 minutes and rinse with clean water.

Slice the shiitake mushrooms, cut the chicken leg mushrooms in half, and then slice them into bite-sized pieces. Peel and slice the shallots.

Sautéing and Making the Dressing

Prepare a pan, add 2 tablespoons of cooking oil and sliced shallots, turn on the stove and sauté the shallots until fragrant. Once the shallots are golden and fragrant, remove them and place them in a separate bowl.

To make the dressing, add 1 tablespoon of cooking oil and 1 tablespoon of minced garlic to the pan, sautéing the garlic until fragrant. Next, add 4 tablespoons of tomato sauce, 4 tablespoons of soy sauce, and 2 teaspoons of sugar, stirring well and simmering over medium heat for 30 seconds until the sauce thickens. You can add 1 teaspoon of chili powder to taste and then turn off the stove.

Mixing the Noodles

Add 2/3 of the prepared dressing to mix with the rice noodles. To help the noodles absorb the flavors evenly, you should separate the strands of noodles and mix thoroughly. The remaining dressing should be placed in a separate bowl to serve as a dipping sauce.

Sautéed Mushrooms

Place another frying pan on the stove and add 1 tablespoon of cooking oil, 1 tablespoon of minced garlic, turn on the heat, and sauté the garlic until fragrant. Then add all the prepared mushrooms and stir-fry evenly for about 1 – 2 minutes until the mushrooms are cooked.

To enhance the flavor of the dish, season the mushrooms with 1/3 teaspoon of salt and 1/2 teaspoon of ground pepper, mix well, and turn off the heat.

Final Product

Serve the noodle salad on a plate with the sautéed mushrooms on top, sprinkle with some finely chopped green onions, fried onions, toasted sesame seeds, and a few slices of hot chili, and it can be enjoyed right away.

The chewy noodle strands absorb the rich, tangy, spicy, salty, and sweet sauce combined with the fresh sweet mushrooms and fragrant fried onions is truly a perfect combination, you definitely have to try this noodle salad right away.

Prepare the vegetables

You need to clean the baby corn and cut it in half. Slice the vegetarian sausage into thin strips. Remove the stems from the reishi mushrooms and wash them thoroughly.

Separate the green and white cauliflower into bite-sized pieces.

Peel the red onion and slice it. Clean the green onions by removing wilted leaves, discarding the roots, and chopping them finely.

Wash the cucumber, then shred the crunchy outer flesh, discarding the seeds inside.

Stir-frying various vegetables

Prepare a pan with 3 tablespoons of cooking oil, heat the oil until boiling, and add shallots, frying until fragrant and golden, then remove and set aside in a bowl.

Utilize the oil used for frying shallots to stir-fry the vegetables; add 1 tablespoon of finely chopped shallots and stir-fry until fragrant. Add the vegetarian sausage and young corn, stir-frying quickly over medium heat for about 3 minutes.

Next, add all the prepared broccoli and cauliflower to the pan. To enhance the flavor of the dish, season with 1 teaspoon of vegetarian seasoning, 2 teaspoons of sugar, 1 tablespoon of oyster sauce, and mix well to allow the seasonings to combine.

When the vegetables are cooked, add the mushrooms and stir-fry quickly for about 3-4 minutes until the mushrooms are cooked, then add 1 tablespoon of finely chopped green onions, and turn off the heat.

Completion

Place shredded cucumber on a plate along with fresh rice noodles, the stir-fried vegetables, and ladle 1 scoop of the stir-fry sauce over the noodles. To enhance the flavor of the dish, sprinkle some roasted sesame seeds, crispy shallots, and cilantro on top to create a delicious and appealing plate of mixed vegetable noodles.

The sweetness of the vegetables seeps into the noodles, making them chewy and flavorful, while the cucumber and young corn are crispy and sweet, the fresh broccoli is delightful, and the vegetarian sausage is perfectly seasoned, making it irresistible with just one bite.

Preparing the Ingredients

Peel and wash the onion, then cut it in half.

Peel the white radish and chayote, wash them, drain, and then cut them into bite-sized pieces.

Soak the chicken thigh mushrooms in diluted salt water for about 10 minutes, then rinse well.

Soak the dried tofu skin in water until soft. Then cut it into pieces about the size of a sheet of notebook paper.

Roasting the Pho Cooking Ingredients

Add the beef pho cooking spices to the pan and roast them on medium-low heat for 4 minutes until fragrant. Place the roasted spices into a tea bag and tightly seal the bag.

Boil the ingredients

Place a pot on the stove, add 2 liters of filtered water, then add the roasted pho bag, white radish, chayote, king oyster mushrooms, and 1/2 onion into the pot.

Wait for the pot to boil, then season with 1 teaspoon of pink salt, 1/2 tablespoon of vegetarian seasoning, and 1 tablespoon of rock sugar.

Simmer on low heat for another 15 minutes, then remove the king oyster mushrooms.

Rolled tofu skin

After removing the king oyster mushrooms, cut them into thin slices and roll them in tapioca flour.

Next, spread the softened tofu skin on a cutting board, place the coated mushrooms on top, and roll it up into a mushroom shape.

Then, place the rolled tofu skin into an air fryer and bake at 150 degrees Celsius for 15 minutes.

Remove the baked tofu skin and cut it into bite-sized pieces.

Making the pho dressing

Place a pan on the stove, add a little cooking oil, wait for the oil to heat up, then add minced shallots and sauté until fragrant.

Next, add 5 tablespoons of soy sauce, 2 tablespoons of sugar, and 2 tablespoons of chili sauce one by one, stirring well before turning off the heat.

Then, wait for the dressing to cool completely before adding 2 tablespoons of calamansi juice and stir well.

This dressing can be stored in the refrigerator’s cool compartment and used within a week.

Mixing the pho

Place the fresh pho noodles on a plate, then add the rolled fried tofu, sweet and sour pickled papaya, herbs, blanched bean sprouts, and roasted peanuts as desired on top.

Add a little chili oil, drizzle the dressing on top, mix well, and enjoy!

Final Product

The mixed vegetarian noodles, once completed, have an eye-catching and appealing color.

The noodle sheets are soft and infused with the flavor of the sauce, combined with crispy tofu skin on the outside and soft on the inside, eaten with vegetables. All these ingredients create a unique and delicious flavor.

Prepare Ingredients

After purchasing, soak the chicken thigh mushrooms in diluted salt water for about 20 minutes, rinse thoroughly, and then squeeze out the water.

Soak the vegetarian spare ribs in warm water for about 15 minutes to soften. Then take them out, rinse with water about 2 – 3 times until clean, and squeeze out the water.

Wash the sweet potatoes, carrots, and cucumbers, peel, and then shred.

Pick the fresh basil leaves, wash them well, and let them drain.

Stir-fried Char Siu

You place a pan on the stove, adding 1 cup of water, 2 tablespoons of char siu powder, 2 tablespoons of vegetarian seasoning, 3 teaspoons of sugar, 2 tablespoons of soy sauce, 1 tablespoon of vegetarian oyster sauce, and 1 tablespoon of cooking oil into the pan.

You stir well for the seasonings to completely dissolve. After that, wait for the mixture to bubble, then add the mushrooms and vegetarian ribs.

You simmer on low heat for about 30 minutes for the ingredients to absorb the flavors, then remove the ingredients.

Next, you place the vegetarian ribs and chicken thigh mushrooms on a cutting board and cut them into small, bite-sized pieces.

Fried Shredded Sweet Potato

You add 1/2 a sweet potato, shredded, into the air fryer, brushing oil over the sweet potato.

You roast the shredded sweet potato at 140 degrees for 5 minutes until the sweet potato is cooked.

Making Pho dressing

Add 8 tablespoons of water, 1 tablespoon of vinegar, 1 tablespoon of rice vinegar, 1 tablespoon of vegetarian broth, 1 tablespoon of soy sauce, 1.5 tablespoons of sugar, 1 tablespoon of vegetarian oyster sauce, and 1 tablespoon of cornstarch mixed with 4 tablespoons of water into the pan.

Turn on the stove, set it to low heat, stir well and cook on low heat until the sauce thickens, then add 1 tablespoon of finely chopped green chili and 1 tablespoon of fried onions.

Mix well and turn off the heat.

Completion

Place the pho on a plate, add oyster mushrooms, braised vegetarian ribs, sweet potatoes, carrots, cucumbers, lettuce, herbs, and roasted peanuts.

Then, drizzle the freshly made pho dressing over it, mix well so that the ingredients absorb the sauce, and it’s ready to enjoy!

Finished Product

Vegetarian mixed pho after completion has a very eye-catching and attractive color. Not only that, the dish also has a delicious and aromatic smell. Each strand of pho is blended with a rich and unique broth. The mushrooms and tender ribs are stir-fried to perfection, chewy and crispy without being dry, with a harmonious sweet and salty flavor.