Pho-bowl-ous jackfruit

Chef
Joseph Hirsch
Hospital
Providence St. Joseph
Yield
20 servings
Recipe type
Plant-based
winner
Award
Finalist
Image
Pho-bowl-ous jackfruit
ingredients
Ingredients
4 ounces Savory Creations vegetable base
1 gallon plus 1 quart water
3 ounces fresh ginger root
7 ounces fresh onions
3 ounces fresh lemongrass, minced
3 tablespoons fresh lime juice
2 ounces hoisin sauce
1 1/2 tablespoons Chinese five spice
6 1/2 pounds canned jackfruit, drained
1 1/2 tablespoons Chinese five spice
2 1/2 cups cornstarch
1/2 cup brown sugar
5 tablespoons water
7 1/2 cups coconut water
1/2 cup shallot, thinly sliced
8 garlic cloves, minced
4 ounces hoisin sauce
7 1/2 pounds cooked rice noodles
40 lime wedges
2 1/2 cups fresh jalapeño, sliced
1 1/4 cups green onions, bias cut
40 fresh cilantro sprigs
40 fresh Thai basil sprigs
preparation
Instructions
1. Pour water into a medium-size saucepan. Add vegetable stock base, bring to a boil, and reduce to a slow simmer. Add ginger, onion, lemongrass, lime juice (freshly squeezed), hoisin sauce, and Chinese five spice. Slow simmer the broth for 45 minutes. Strain pho broth through a strainer. Hold hot for service.
2. Preheat frying oil to 350°F. Remove jackfruit from the package and drain for 10 to 12 minutes. Pat dry and cut any segments as needed. Blend cornstarch and Chinese five spice in a mixing bowl until fully incorporated. Place jackfruit in the five spice cornstarch mixture and gently coat until fully coated. Gently place the coated jackfruit into a vegan-friendly fryer until golden and crisp, about 4 to 6 minutes. If a vegan-friendly fryer is not available, a pan fry or sauté technique may be applied. Gently move the jackfruit during the frying process a few times to prevent clumping and to achieve even browning and crisping. Hold hot for service.
3. Place sugar and water in a large pot over medium heat. Stir until bubbling and the sugar has melted to a caramel consistency. Stir in the hoisin sauce, minced garlic, and shallots, then add the coconut water. Adjust the heat to medium so it is simmering enough to activate the reduction process. Allow the sauce to reduce and simmer for 15 minutes until it reaches the desired sauce consistency. Note that when removed from heat, the sauce will continue to thicken as the sugar cools. Hold hot for service.
4. To assemble, sauce 5 ounces of crispy five spice jackfruit in 3 ounces of caramel hoisin sauce. For each serving of pho, place 3/4 cup rice noodles into a large soup bowl and ladle 1 cup of hot broth over the top. Garnish with 5 ounces of the caramelized five spice jackfruit. Garnish the pho bowl with the following condiments and sauces: 2 lime wedges, 1 tablespoon sliced jalapeño, 1 tablespoon sliced green onions, 2 sprigs of cilantro, 1 teaspoon chopped Thai basil, 1 tablespoon chili, and 1 tablespoon sriracha.
Notes
This is a no-salt-needed recipe. The hoisin and vegetable base contain enough sodium to carry the dish. You may add salt to preference. Any vegan-friendly vegetable base may be used for this recipe.Fish sauce is a traditional condiment and ingredient for any pho dish. Fish sauce is not in the recipe but may be added or used in place of the hoisin sauce. Coconut milk may be used in place of the coconut water. To prevent an overpowering sweetness in the flavor profile, adjust the brown sugar to coconut milk ratio.

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