Vietnamese–Mediterranean Tempeh “Pho-Bowl” Recipe Demo with Chef Ron Russell + NEW BOOK on Longevity

Get the book Longevity Visa on Amazon: https://shorturl.at/jMbi2 Transforming your health is more fun with friends! Join Chef AJ’s Exclusive Plant-Based Community. Start simplifying plant-based living - with easy recipes and expert health guidance. Find out more by visiting: https://community.chefaj.com Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Get Chef Ron''s recipes on Instagram here: https://www.instagram.com/longevityvisarecipes/ https://www.instagram.com/longevityvisarecipes/ Vietnamese–Mediterranean Tempeh “Pho-Bowl” With Shredded Trumpet Mushroom “Noodles” INGREDIENTS (Serves 2–3) Broth Base 4 C vegetable broth (light, unsalted) 1 small onion, halved 3 cloves garlic, smashed 1” nub fresh ginger, sliced 1 cinnamon stick 2 star anise pods 1 tsp coriander seed 1 tsp fennel seed Protein 200 g tempeh, sliced into thin slabs or cubes “Noodles” & Vegetables 3–4 large trumpet (king oyster) mushrooms, shredded lengthwise 1 C broccoli florets or broccolini, sliced 1 C shiitake or oyster mushrooms, sliced Herbs And Finish Fresh basil, torn Fresh cilantro, chopped 1 lime, juiced 1 Tbsp tamari or low-sodium soy sauce Black pepper to taste Optional Add-Ins Thinly sliced red chili Bean sprouts METHOD Step 1: Build The Pho Broth Add vegetable broth, onion, garlic, ginger, cinnamon, star anise, coriander seed, and fennel seed to a pot. Bring just to a simmer. Reduce heat and simmer gently 20 minutes to infuse. Strain broth and discard solids. Return broth to pot and keep hot but not boiling. Step 2: Prepare The Tempeh Heat a nonstick pan over medium heat. Add tempeh and cook 3–4 minutes per side until lightly golden. Remove from heat and set aside. Step 3: Prepare The Mushroom “Noodles” Using a fork or knife, shred trumpet mushrooms lengthwise into long noodle-like strands. Add shredded mushrooms directly to the hot broth or saute for 2 minutes to brown them a little. Simmer gently 2–3 minutes until tender but still springy. Step 4: Cook Remaining Vegetables Add sliced mushrooms and broccoli to the broth. Simmer 2–3 minutes until just tender. Turn off heat — avoid overcooking to preserve clarity and texture. Step 5: Assemble The Bowls Divide tempeh evenly among bowls. Twirl mushroom “noodles” into the bowls. Ladle hot broth and vegetables over the top. Season with tamari and lime juice to taste. Step 6: Finish With Herbs Top generously with basil and cilantro. Add black pepper and optional chili or sprouts. LONGEVITY ANGLE Tempeh Fermented plant protein supporting gut microbiome diversity Provides polyamines linked to cellular resilience High satiety with low glycemic impact Pho Spices Ginger, fennel, and coriander support digestion and circulation Cinnamon and star anise reduce inflammatory signaling Trumpet Mushroom “Noodles” Beta-glucan rich for immune and metabolic support Low-calorie, low-glycemic noodle replacement Promotes fullness without blood sugar spikes Mineral Broth Supports hydration and electrolyte balance Aids digestion and recovery without caloric load Fresh Herbs High in polyphenols and volatile oils Support detox pathways and vascular health No Noodles Approach Eliminates refined carbohydrates Maintains blood sugar stability Enhances metabolic flexibility