Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, March 21, 2007

Vegetarian Pho

Jyoti's Tasty Tip:

The first time I tried this vegetarian pho is when I visited a Vietnamese restaurant in Los Angeles. They have hard time making me one because normally they use beef broth and they ended up using only soy sauce. I know the taste is much better than that. I did some research to find out the authentic broth they use for pho. And I came out with this. Try it and you’ll love it too the same way our customers like it.

Remember, it's all about the taste!   Chef Jyoti


Serves 4


1 tablespoon organic canola oil
2 teaspoons organic ginger, grated
2 cloves organic garlic, minced
1/2 medium organic green cabbage, sliced thin
1/2 medium organic cauliflower, cut into flowerets
1 small organic red pepper, sliced thin
1 quart filtered water, or more
3 pieces star anise
2 pieces cinnamon sticks
1 tablespoon vegetable broth powder
2 tablespoons organic tamari, or to taste
1 teaspoon organic sesame oil
4 ounces flat rice noodles
1/2 bunch organic cilantro, chopped
1/2 bunch organic mint, stemmed and coarsely chopped
1/2 bunch organic fresh basil, stemmed and coarsely chopped
2 cups organic bean sprouts, rinsed and paper towel dried
1 organic fresh jalapeno, sliced, optional
1 package marinated and baked Asian tofu, sliced
1 teaspoon Sea salt and black pepper or to taste


  1. In a large sauce pan, heat oil over medium heat. Add ginger and garlic; cook and stir frequently until garlic is lightly browned, about 1 minute.

  2. Stir in cabbage, lower flame and stir cabbage frequently until it's wilted and slightly browned, 2 minutes. Add cauliflower and pepper. Stir until cauliflower is soft.

  3. Add water, star anise, cinnamon sticks, vegetable broth powder, tamari, and sesame oil. Bring to a boil and simmer,2 minutes. Taste and adjust seasonings.

  4. Add rice noodles. Bring the broth to boil again and cook noodles until soft for few seconds.

  5. Ladle the mixture into 4 bowls, top with cilantro, mint, basil , sprouts, and jalapeno. Serve hot.

Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2007 Talley's Green Grocery