Hi guys. We have something a little different today.
Look who is here today, it’s Kevin.
Alo!
Most of the time, you see his hands making nice dishes.
It is very exciting for us as we will be doing our first collab and I thought
that it would be great if you could see us both together side by side.
And... for a few months now we've been following The Kale Sandwich Show
which is a channel run by Dee and Rawch, who are youtubers just like us and also a vegan couple.
And... we've been checking out their videos for a very long time
and we thought that they are doing something very interesting.
There are a lot of nice recipes on their channel. They are very funny as well.
And we thought that it would be great if we could do a collab together with them.
After watching a few of their recipes, we have been really hooked to their channel.
We both love Asian food.
Whenever we are eating out, we go look for an Asian place first.
There are not many channels out there that are doing vegan Asian recipes.
They also do ... uuh ... vlogs about what they eat in a day and the places that they’ve visited
and also some product reviews etc.
Definitely go and check them out.
So, we will be doing a recipe swap and we'll be trying their vegan Vietnamese pho recipe
which sounded like the perfect recipe for a first collab.
When we first saw this recipe we instantly wanted to make it.
We never had Pho before so this will be our first time preparing and tasting it.
What really got our attention, when we first saw this video was all the combination of vegetables
just for the broth and the amazing mix of fragrant spices.
Since Kevin has been pretty excited about this recipe, I think he has literally been
drooling on his keyboard even since he saw the video, we’ve decided that
he is going to be making it.
And I’ll get to taste it at the end.
So, we will be demonstrating how we make the dish but for the full recipe, be sure to
check the video on the Kale Sandwich Show.
I’ll leave the links in the description box below.
Now let’s make some vegan Vietnamese Pho!
Like Kevin mentioned what really lured us into this recipe was the abundance of vegetables
and combination of aromatic spices that go into the broth.
We kept the recipe as close as possible to the original.
The bean curd sticks take quite some time to rehydrate, so we started by leaving
them to soak in some hot water first.
We have talked about bean curd skin before and we have a recipe
on the channel using it.
I will leave a link in the description if you want to check it out.
While the bean curd was soaking, Kevin moved on to chopping the vegetables for the broth.
We kept the selection of vegetables as suggested by Dee and Rawch.
We used a daikon radish instead of turnips.
Chayote is a common vegetable used in Mauritian cuisine.
We have a couple of recipes using this vegetable on the channel.
One is a typical Mauritian dumpling that we call Niouk Yen and we also have a curry recipe.
Check the description for these links.
We decided to roast the onion and ginger on a griddle.
Dee and Rawch also suggest either roasting them in the oven or using a Panini press like
they did.
Once charred, the onion and ginger went into the pot with all the chopped vegetables.
We filled the pot with hot water and added in the spices.
We used a reusable fabric tea bag and placed in the star anise and the cloves.
Then we dropped in the cinnamon sticks.
We allowed the broth to simmer for about an hour.
During this time, we continued with the rest of the preparation.
Kevin chopped the rehydrated bean curd skin into small pieces and sliced the tofu.
Dee and Rawch used different types of tofu, puffed tofu and some fried ones.
We couldn’t find the puffed tofu at our local Asian store this week, so we used soft
tofu instead.
Chinese Five Spice really added a lot of depth to the bean curd skin and tofu.
The fragrance of this spice is simply wonderful.
As per the recipe, we sautéed the tofu and bean curd skin with the chopped leek, added
a little of the broth and salt to taste.
For our mushroom selection, we used king oyster and fresh shitake.
Similarly, for the mushrooms, Kevin sautéed them with the leeks and a little of the broth.
We also salted them to taste.
Now everything was almost ready.
And we only needed the noodles which we pre-soaked for about 30 minutes.
They only needed to be cooked for a couple of minutes in some boiling water and they
were ready to be served.
We arranged everything into our bowls and ladle in the broth with a squeeze of lime juice.
We only used the broth. You may eat the vegetables if you wish
but all their goodness has seeped into the broth.
And at this stage they are practically overcooked, so we discarded them.
This was one of the best noodle soup dishes that we’ve ever had.
It was like a bowl of love.
The broth is pretty amazing.
We had enough broth to have this soup three days in a row.
It was our first time tasting vegan pho and we can say that it’s worth every effort.
If you make the broth in advance and freeze it, it’s actually pretty quick to put this
soup together.
I can see this becoming something pretty regular at our place.
Sriracha and hoisin sauce, as are typically served with pho, complemented the dish perfectly.
Thank you to Dee and Rawch for giving us the opportunity to try this recipe out for this
collab.
It has been a very fun experience for us.
Be sure to check their channel for the full recipe for this vegan Vietnamese pho and also
to find out what recipe they tried from ours.
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Until next time, have a great week.