Vegan Pho

Ingredients

The original Pho recipe typically includes beef or chicken broth, meat, and fish sauce. In this vegan version, we substitute the broth with vegetable broth, omit the meat entirely, and use tamari or soy sauce instead of fish sauce. The result is a cruelty-free and equally delicious rendition of the classic Vietnamese dish. We alse have the original recipe for Pho, so you can check it out.

• 8 cups (1.9 liters) vegetable broth 8 cups (1.9 liters) vegetable broth
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 cinnamon sticks 2 cinnamon sticks
• 4 star anise 4 star anise
• 4 cloves 4 cloves
• 1 tablespoon tamari or soy sauce 1 tablespoon tamari or soy sauce
• 8 ounces (225 grams) rice noodles 8 ounces (225 grams) rice noodles
• 1 cup (150 grams) mushrooms, sliced 1 cup (150 grams) mushrooms, sliced
• 1 cup (150 grams) bean sprouts 1 cup (150 grams) bean sprouts
• 1 cup (150 grams) bok choy, chopped 1 cup (150 grams) bok choy, chopped
• 1 lime, cut into wedges 1 lime, cut into wedges
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh Thai basil, for garnish Fresh Thai basil, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Sriracha or chili sauce, for serving Sriracha or chili sauce, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1200mg

Preparation

1. 1.
   In a large pot, add the vegetable broth, onion, garlic, ginger, cinnamon sticks, star anise, cloves, and tamari or soy sauce. Bring to a boil and let it simmer for 30 minutes to allow the flavors to meld together.
2. 2.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
3. 3.
   Strain the broth to remove the solids and return it to the pot. Discard the solids.
4. 4.
   Add the mushrooms, bean sprouts, and bok choy to the broth. Simmer for an additional 5 minutes until the vegetables are tender.
5. 5.
   Divide the cooked rice noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
6. 6.
   Serve the Vegan Pho with lime wedges, fresh cilantro, Thai basil, mint leaves, and Sriracha or chili sauce on the side. Allow each person to customize their bowl according to their taste preferences.

Treat your ingredients with care...

• Rice noodles — Cook according to package instructions and rinse with cold water to prevent sticking.
• Bean sprouts — Rinse thoroughly before using to ensure freshness and remove any brown ends.
• Bok choy — Separate the leaves and wash them well to remove any dirt or sand.

Tips & Tricks

• For a deeper flavor, toast the cinnamon sticks, star anise, and cloves in a dry pan before adding them to the broth.
• Customize your Vegan Pho by adding your favorite vegetables such as sliced bell peppers, shredded carrots, or baby corn.
• If you prefer a spicier broth, add a few slices of fresh chili pepper or a sprinkle of red pepper flakes.
• Make a larger batch of the broth and freeze it in individual portions for quick and easy Vegan Pho anytime.
• To add a protein boost, top your Vegan Pho with tofu cubes or tempeh strips.

Serving advice

Serve the Vegan Pho steaming hot in individual bowls. Encourage your guests to squeeze fresh lime juice over their bowls and garnish with a generous amount of fresh herbs. The vibrant colors and fragrant aroma will make this dish even more enticing.

Presentation advice

Present the Vegan Pho with a beautiful arrangement of fresh herbs, lime wedges, and a small dish of Sriracha or chili sauce on the side. The contrast of colors and textures will make the dish visually appealing and inviting.