Vegan Pho
Broth
| white onion, peeled and halved | 1 | |
| 2-3 inch piece of ginger, halved | 1 | |
| coriander seeds | 1 tbsp | |
| cardamom pods | 2 | |
| cinnamon sticks | 3 | |
| whole cloves | 4 | |
| star anise | 5 | |
| vegetable broth | 8 cups | |
| vegan fish sauce or regular fish sauce (or sub 2 teaspoons each soy sauce & rice vinegar) | 1-2 tbsp | |
| salt to taste |
Veggies & Noodles
| 8 ounce package thin rice noodles | 1 | |
| avocado oil or any neutral oil | 1 tbsp | |
| heads of baby boy choy | 2 | |
| sliced carrots | 2 | |
| sugar snap peas | 1/2 cup | |
| optional ½ - 1 block of soft tofu |
Garnishes
| thinly sliced jalapeno | ||
| mung bean sprouts | ||
| fresh herbs, I used cilantro but if you have Thai basil I recommend that | ||
| lime wedges | ||
| hoisin sauce | ||
| sriracha or chili garlic sauce |
Pho is a healthy, super flavorful Vietnamese soup. It’s perfect for a cold day – but I’ll admit I love it in the summer too!
Traditionally pho is made with beef broth and it can sometimes be challenging to find a vegetarian option. But it’s so easy to make at home!
The broth is truly the star of any good pho. I highly recommend making this with whole spices, rather than ground. The broth gets its smoky flavor from charred onion and ginger. The spices, onions, and ginger get strained out before you add the rest of your ingredients.
You can add any veggies you like, but I used baby bok choy, sliced carrots, sugar snap peas, and shiitake mushrooms. I add tofu for some protein but you can omit the tofu or add meat if you prefer.
I used thin rice noodles for this so it’s gluten free. This is what is typically used in pho, but there are also recipes that use shirataki noodles.
NOTES:
- This recipe calls for vegan fish sauce. If you’re not vegan you can use regular fish sauce. If you don’t have either on hand, sub 2 teaspoons of rice vinegar and two teaspoons of tamari or soy sauce if not gluten free.
- Serve your pho in a big bowl. You’ll add in the noodles first, then broth, then top with any garnishes you like.
- Unlike other soups, the garnishes are added for extra flavor rather than for presentation. I used sliced fresh jalapenos, but you could sub serrano peppers.
- Pho is eaten with chopsticks and a spoon for the broth.
INSTRUCTIONS
- To make the broth, first broil your onion and ginger for 10 minutes. Brush the cut side of the onion and ginger with olive oil and broil on high until charred.
- Meanwhile, in a large pot toast the star anise, cinnamon sticks, cardamom pods, coriander seeds, and cloves for 3-5 minutes or until fragrant.
- Once the onion and ginger is charred, add to the large stock pot and add the 8 cups of vegetable broth. Bring to a boil, then simmer for 30-45 minutes.
- While the broth is simmering, cook the noodles as directed on the package. Rinse with cold water and stir in a little olive oil so that it doesn’t stick. Set aside.
- Saute the sliced shiitake mushrooms. These do not have to cook all the way, as they’ll continue cooking in the broth later. Set aside.
- Once your broth is ready, add fish sauce and salt.
- Add veggies and tofu to the broth and cook until the veggies are tender to your liking.
- Next you’re ready to assemble your pho! Add ¼ of the noodles to a large bowl. Ladle in the veggies, tofu, and broth. Top with desired garnishes and serve immediately.
NOTE: If you plan to eat this later, store the broth, noodles, and garnishes separately so the noodles keep their consistency.
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