Description
Fragrant broth, tender noodles, and fresh herbs make this vegetarian pho a comforting and flavorful meal. Perfect for a chilly evening!
Ingredients
Units
Scale
- 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