
How To Make Vegan Pho (Vietnamese Noodle Soup)
This vegan pho recipe gives you a way to recreate this classic Vietnamese noodle soup dish using mushrooms and veggies instead of meat.
Serves:
Ingredients
For Pho Broth:
- 1large white onion,peeled and halved
- 1piecefresh ginger,(3-inch), halved lengthwise
- 5star anise
- 4whole cloves
- 3stickscinnamon,(3-inch sticks)
- 2cardamom pods
- 1tbspwhole coriander seeds
- 8cupsvegetable stock,or mushroom stock, good-quality
- 1tbspbrown sugar
- 2tsplow-sodium soy sauce,or tamari
- 2tsprice vinegar
- fine sea salt,to taste
For Pho Soup:
- 7ozthin rice noodles,uncooked
- 1tbspolive oil,or any neutral-flavored oil
- 8ozshiitake mushrooms,thinly sliced
- 2headsbaby bok choy,halved
- 2cupsextra veggies,such as sliced carrots, broccoli florets, snow peas, etc., optional
For Garnishes:
- fresh herbs,cilantro, mint, and/or Thai basil
- bean sprouts
- lime wedges
- thinly-sliced chiles,Thai bird chiles or jalapeños
- thinly-sliced onions,green onions or white onions
- sauces,hoisin and/or sriracha
Instructions
-
Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil.Â
-
Broil for about 7 to 10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
-
Meanwhile, as the broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook.Â
-
Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stock pot over medium-high heat for about 3 minutes until fragrant.Â
-
Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes.
-
Strain out (and discard) the onions, ginger and spices. Stir the brown sugar, soy sauce and rice vinegar into the hot broth.Â
-
Finally, taste and season the broth with salt as needed. Continue simmering on medium-low, covered, until ready to serve.
-
Meanwhile, heat the oil in a sauté pan over medium-high heat. Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat.Â
-
Then 5 minutes before the soup is ready to serve, stir the mushrooms, bok choy and veggies into the hot broth so that they can briefly cook.
-
Add a handful of noodles to each individual serving bowl. Ladle the hot broth and veggies into the serving bowls. Top each bowl with lots and lots of garnishes, and finish with a generous squeeze of lime juice.
-
Serve immediately.Â
Nutrition
- Calories:Â 299.14kcal
- Fat:Â 5.08g
- Saturated Fat:Â 0.67g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 3.13g
- Polyunsaturated Fat:Â 0.66g
- Carbohydrates:Â 58.81g
- Fiber:Â 6.35g
- Sugar:Â 7.35g
- Protein:Â 6.83g
- Sodium:Â 1606.61mg
- Calcium:Â 130.49mg
- Potassium:Â 554.29mg
- Iron:Â 2.97mg
- Vitamin A: 60.24µg
- Vitamin C:Â 55.28mg
Have your own special recipe to share? Submit Your Recipe Today!