Vegan Pho
This easy vegan pho has a fragrant, savory broth made with charred onion, fresh ginger, and toasted spices. Add rice noodles, fresh herbs, and your favorite toppings for a cozy, slurp-worthy bowl you can make at home!
Servings: 4
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
Broth: Vegan beef-style broth gives a rich, savory base, while mushroom or vegetable broth also works. Broths vary in saltiness, so taste before adding soy sauce.
Make it your own: Add sautéed mushrooms, tofu, vegan beef, or thinly sliced seitan for a heartier bowl. Cook separately and add to individual bowls. Set out the herbs, sprouts, sauces, and lime wedges so everyone can customize their bowl.
Make it gluten-free: Use gluten-free broth, tamari instead of soy sauce, and gluten-free hoisin and chili sauce. Choose gluten-free add-ins such as plain tofu or mushrooms, and skip the seitan.
Storage: Store the broth and cooked noodles separately in airtight containers in the fridge for up to 3 days. Keep fresh toppings separate and add just before serving. Reheat the broth until hot, then assemble. Rice noodles soften when stored in broth.
Freezing: Freeze the strained broth without noodles or toppings in freezer-safe containers for up to 3 months, leaving room for expansion. Cool promptly before freezing. Thaw overnight in the fridge, then reheat until piping hot. Prepare fresh noodles and toppings when ready to serve.
Nutrition
Serving: 1 serving with toppings (recipe makes 4 servings) | Calories: 509kcal | Carbohydrates: 117g | Protein: 7g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 2504mg | Potassium: 294mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1582IU | Vitamin C: 23mg | Calcium: 92mg | Iron: 3mg
Find it online:
https://itdoesnttastelikechicken.com/quick-vegan-pho/Scan the QR code for updates, tips, and to ask me any questions!
