A delightful twist on the classic vegetarian pho, featuring crispy tofu and a rich, aromatic broth.
Heat a large pot over medium heat and add the onion, ginger, cinnamon stick, and cloves. Dry-roast until aromatic and slightly charred.
Charring the aromatics enhances the depth of flavor in the broth.
Add water and soy sauce to the pot, bring to a boil, then reduce heat and simmer for 25 minutes.
Simmering allows the flavors to meld together beautifully.
Strain the broth into a clean pot, discarding the solids, and keep warm over low heat.
Straining ensures a clear and smooth broth.
Cut the tofu into cubes and pan-fry until golden and crispy.
Using firm tofu helps it hold its shape during frying.
Prepare the toppings by washing and chopping the scallions, mint, and cilantro, and slicing the lime.
Fresh herbs add a burst of flavor and color to the dish.
Assemble the pho by placing the tofu and toppings in bowls, then ladling the hot broth over them.
Serve immediately to enjoy the pho at its best.
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