Prepare

1. Grilled with fragrant pho seasoning

2. Thinly slide tofu and mushrooms

3. Break the pieces of bean curd/fufufu into small rectangular pieces

4. Soak Japanese shiitake mushrooms in boiling water

Cooking

Pho broth:

1. - Boil vegetable broth + coconut water (if the vegetable broth is thick and sweet enough, it can be replaced with filtered water) + mushroom soaked water

2. - Put all the grilled pho seasoning into the broth

3. - 1.5 tbsp olive oil (or vegetable oil), adding oil to the broth helps to keep/hold aroma of spices such as anise, cardamom, etc.to the veggies broth

4. - add salt, mushroom seasoning if needed (to your taste)

2. Pho protein:

1. Fry the sliced tofu until golden on both sides

2. Fry bean curd

3. Put the pan on medium heat, add 1tsp of vegetable oil, add the fried tofu, bean curd sliced mushrooms and stir for 1 minute. Then gradually pour 50ml of boiling noodle soup (only liquid, get rid of the spices) over the stir fry, cover with lid, reduce heat, braise for 10 minutes. After 10 minutes, open the lid, add 1 tsp of five-spice powder, 1 tsp of dark soy sauce, stir well (add tiny bit of pho broth if the pan goes dry), continue simmer at low heat for another 10 minutes

4. After simmering, mushrooms, fried tofu, bean curd are soft, fragrant, and seasoned

Plating

1. Finely chop onion, coriander / coriander, Chinese / coriander

2. Cook flat rice noodles according to the instructions on the package

3. Put pho into the bowl according to the amount you want

4. Add pho protein on top

5. Sprinkle with green onions, cilantro(coriander), culantro

6. Pour soup base over the prepared bowl