Not making the trek to the Lone Star State this week for all things SXSW? Get in the spirit at home with Elizabeth Street Café, the beloved Vietnamese-French café in Austin, Tex., owned by Larry McGuire and Thomas Moorman. The pair partnered with Julia Turshen to release a cookbook this past fall and below, share the recipe for their spicy vegetarian pho.
Elizabeth Street Café
Spicy Vegetarian Pho
“Our vegetarian pho started out simple and has progressed to become more exciting and complex. At first it was just a clear vegetarian stock (broth), but then, we added gochujang chile paste and sesame oil and made sure our vegetarian stock could hold its own next to our not vegetarian ones. This pho went from a tame run-of-the-mill dish to a red and fiery version that borrows as much from Korean soup cooking as it does from Vietnamese pho traditions. We garnish the soup with fresh Thai basil and cilantro [coriander], which grow abundantly in our garden next door. Luckily, our central Texas climate is perfect for growing spicy herbs and piquant limes most of the year.”
1 recipe Vietnamese vegetarian stock (below)
Kosher (coarse) salt
1 oz (30 g) dried white tree or wood ear mushrooms