Barely adapted from newly released Green Kitchen Travels by by David Frenkiel and Luise Vindahl. These two are some of the kindest, most genuine folks I’ve come to know in blog-land. Green Kitchen Travels is everything I want in a cookbook, and everything the world needs more of: sincerity, originality, and spunk.
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How to Make Vegetarian Pho
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Vegetarian,Vegan
Description
Fragrant broth, tender noodles, and fresh herbs make this vegetarian pho a comforting and flavorful meal. Perfect for a chilly evening!
Ingredients
- 2 large onions (2 large onions) large onions, peeled and halved
- 1 nub (1 nub) fresh ginger, peeled and sliced
- 4 cinnamon sticks (4 cinnamon sticks) cinnamon sticks
- 4 star anise (4 star anise) star anise
- 4 cloves (4 cloves) cloves
- 4 cardamom pods (4 cardamom pods) cardamom pods
- 1 tbsp coriander seeds (1 tbsp coriander seeds) coriander seeds
- 4 large carrots (4 large carrots) large carrots, peeled and chopped
- 1 fennel bulb (1 fennel bulb) fennel bulb, quartered, stalks removed
- 1 tsp minced garlic (1 tsp minced garlic) minced garlic
- 1 tbsp shoyu or soy sauce (1 tbsp shoyu or soy sauce) shoyu or soy sauce
- 8 cups (1900 ml) vegetable stock
- 1 head (1 head) head of bok choy, quartered
- fresh thai basil (fresh thai basil) fresh thai basil
- fresh mint (fresh mint) fresh mint
- 2 cups (473 ml) beansprouts
- 1 handful (1 handful) limes, quartered
- 1 lbs (454 g) brown rice noodles
- shaved sweet onion slices (shaved sweet onion slices) shaved sweet onion slices
Instructions
- Heat oven to 450°F (224°C).
- Place onions and ginger slices onto a baking tray and roast in the oven for 10 minutes until the edges are starting to brown.
- Place spices in a heavy pot and dry roast until aromatic, stirring to prevent burning.
- Add vegetable stock, shoyu, carrots, fennel, and roasted onions and ginger. Bring to a boil and reduce heat. Cover and simmer for 30 minutes.
- Strain soup base through a fine mesh strainer to remove vegetables and debris, then return strained broth to the pot and reheat.
- Cook noodles according to package instructions.
- Prepare serving bowl(s) with cooked noodles, bok choy, beansprouts, onion, fresh herbs, and lime wedges.
- When ready to serve, pour over hot broth and serve immediately.
Notes
- For a richer broth, lightly toast the spices before adding them to the vegetable stock.
- If you don’t have fresh herbs, you can substitute with 1 teaspoon of dried herbs per cup of broth.
- Leftover pho can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 5
- Protein: 7
Frequently Asked Questions
How do I get a deep, rich broth without meat?
Charring onion and ginger directly over a flame or under a broiler is the key step. Combined with star anise, cinnamon, and cloves, this gives the broth its characteristic depth. 
Which noodles should I use for vegetarian pho?
Flat rice noodles in a medium width are traditional. Soak them in cold water for about 20 minutes before adding to hot broth so they do not turn mushy.
What toppings are typically served with vegetarian pho?
Fresh bean sprouts, Thai basil, lime wedges, and sliced chili are the standard table toppings. Hoisin and sriracha on the side are also common.
