Author: Quick Vegan Pho! Is there anything better than slurping up a big bowl of delicious brothy noodles? The answer is no. Soupy, slurpy, full of gorgeous flavours from star anise, cloves, cinnamon, coriander and ginger, topped with Thai basil, cilantro, and all sorts of other goodness. A total bowl of health. This baby will make colds run away in horror.
Traditional pho is supposed to take several hours to make, but let's be honest, I ain't got time for that. So I figured out a cheaters way (aka brilliant way) to make it in about 40 minutes. Char the onion and ginger, toast the spices, then let everything simmer. I totally have time for that!
Pho is all about the broth, and the broth is all about the right flavours. Pho's unique flavours can be attributed to the spices: star anise, cloves, and cinnamon. Often used as a sweet combination, but pair them with charred onion, ginger, coriander, and soy sauce, and oooeeee is that the yummiest savoury, aromatic soup ever!
Then just decorate your pho with an endless combination of toppings. I love serving all the toppings on a large cutting board or in individual pretty little bowls and then letting everyone top their pho to their own taste preferences. It makes for a great dinner party or just an easy weeknight meal.
How To Make Quick Vegan Pho:
First, quarter an onion and slice the ginger lengthwise. Heat a large, dry soup pot over medium-high to high heat (no oil needed). Add the onion and ginger cut-side down and cook until charred in spots, about 4-6 minutes. Add the star anise, cinnamon, cloves, and coriander seeds and toast for 30-60 seconds. Pour in the broth and water, stir in the brown sugar, and bring to a gentle simmer. Cover and simmer for about 20 minutes, then strain out the aromatics and spices and season with soy sauce to taste.
In the meantime bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles from cooking.
Chop up your toppings, and sauté the mushrooms or tofu if you are using either. Now I am pretty sure you know how to fill a bowl of soup, so I really don't need to do a step-by-step photo guide on this one, but just look how pretty it is...
Ahhhhhhhh.... This is the stuff of love.
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Vegan Pho
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Ingredients
For the Broth
- 1 large yellow onion, quartered
- 1 (3-inch) piece fresh ginger, unpeeled and sliced lengthwise
- 3 whole star anise
- 1 cinnamon stick
- 2 whole cloves, the spice
- 1 tablespoon coriander seeds
- 8 cups vegan beef-style broth, mushroom broth, or vegetable broth
- 2 cups water
- 1 tablespoon brown sugar
- Soy sauce, to taste
For serving:
- 16 oz dried flat rice noodles, preferably medium-width
- 2 cups mung bean sprouts
- 1 cup fresh Thai basil leaves, (regular basil works too)
- ½ cup fresh cilantro
- 3 green onions, thinly sliced
- 1 - 2 Thai red chilies or other hot peppers, thinly sliced (optional)
- 1 lime, cut into wedges
- Sriracha or chili sauce
- Hoisin
- Optional add-ins: sautéed shiitake mushrooms or other mushrooms, tofu, vegan beef strips or chunks, or thinly sliced seitan
Instructions
- Char the aromatics: Heat a large, dry soup pot over medium-high to high heat (no oil needed). Add the onion and ginger cut-side down. Cook until deeply browned and charred in spots, about 4–6 minutes.
- Toast the spices: Add the star anise, cinnamon stick, cloves, and coriander seeds. Toast for 30–60 seconds, until very fragrant.
- Make the broth: Pour in the broth and water and stir in the brown sugar. Bring to a gentle simmer, cover, and simmer for about 20 minutes to allow the flavors to deepen.
- Prepare the noodles and toppings: Meanwhile, cook the rice noodles according to package directions, then drain and rinse briefly under cool water. Prepare your toppings and cook any optional add-ins separately. If the noodles stick together, rinse briefly with warm water to loosen them before serving.
- Strain and season: Strain the broth through a fine-mesh strainer into another pot or a large heatproof bowl, discarding the aromatics and spices. Taste and add soy sauce as needed, keeping in mind that broths vary in saltiness.
- Assemble and serve: Divide the noodles among four bowls and ladle the hot broth overtop. Add bean sprouts, basil, cilantro, green onions, hot peppers (if using), and any prepared optional add-ins. Serve with lime wedges, Sriracha or chili sauce, hoisin sauce, and extra soy sauce so everyone can season their bowl to taste.
Notes
Nutrition
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I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Feature Ingredient: Star Anise! 188 days, 69 Recipes to go.
Bon Appetegan!
Sam
Donna says
This broth is like a warm hug. Make this once a week. Sometimes I drink a cup of the broth plain in the afternoon & other times I load it up with vegetables as a lunch. Love it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds so cozy, Donna! 😊 I'm so happy it's become part of your weekly routine.
AA says
So easy and super delicious, even my kids can make it!!! Yum, Yum, Yum!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! SO happy you enjoyed it AA!
Gina Garcia says
Awesome recipe. Quick and easy. Instead of soy sauce, I used vegan beef bullion cubes together with vegetable broth and water. Added a little MSG to make it Asian authentic. Hehehe. I also fried some impossible ground beef for extra topping.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh sounds perfect! So happy you enjoyed it Gina!