Vegan Vietnamese Pho
This Vietnamese pho recipe uses plant-based and gluten-free ingredients and an array of spices to achieve that complex broth without the meat.
Ingredients
Broth
- 1 head of garlic, cut in half
- 2 medium onions or 1 one large, cut in half
- 3 oz ginger, cut in half
- 4 pieces star anise
- 2 cinnamon sticks
- 2 tsp coriander
- 1/2 tsp fennel seeds (optional)
- 2 cardamon pods (optional)
- 3 pieces cloves
- 1/2 tsp whole black peppercorns
- 8 cups vegetable broth
- 1/8 cup tamari sauce can also use soy sauce if not avoiding gluten
- 1/8 cup rice vinegar or lime juice
- 1/2 tsp date sugar or coconut sugar
- salt to taste
Sides
- 16 oz package of rice noodles, about 1 package
- 3-4 baby bok choy, cut in half diagonally
- 1 cup shiitake mushrooms
- 14 oz tofu, about one package chopped into cubes
- a handful of Thai basil can also use Italian basil
- 1 jalapeno, sliced
- 2 cups bean sprouts
- 1 red chili pepper (optional)
- 1 handful of cilantro
- 1 lime, cut into fourths
- 2 scallions, chopped
Instructions
- Chop onions, ginger, and garlic in half. Place them on a baking sheet and broil for 5 -7 minutes or until you see some charing on the top.
- While the vegetables are roasting, heat a medium pan on medium-high heat. Place all the spices on the pan and roast for 4-5 minutes until aromatic and light browning. Set aside
- Heat a large pot and pour the vegetable broth. Add the charred vegetables and spices to the broth. Bring to a boil then cover. Lower heat and simmer for 30 minutes.
- While the broth is simmering, pour water into a pot and bring it to a boil.
- Add rice noodles and cook per package instructions. Strain the water and set aside
- Pour the broth into a large pot through a strainer to remove all vegetables and spices. Place pot of broth on the stove on low heat.
- Add the tamari sauce, rice vinegar or lime juice, and date sugar. Salt to taste
- Chop bok choy in half and cut tofu into cubes.
- Place a steam basket in a large pot and add water. Bring to a boil and place the bok choy, shiitake mushrooms and tofu. Steam for 5 -7 minutes or until bok choy has cooked through.
- Add noodles to a large bowl and pour the broth. Add the bok choy, tofu, and shiitake mushrooms. Add your choice of sides to the broth to customize it to your liking. Eat immedialtly and enjoy!
Video
Notes
Storage
Leftovers can be stored in an airtight container for a week. Store in freezer for one month.
Where To Buy Some Of The Dry Ingredients