Vegan Pho (Vietnamese Noodle Soup)
Ingredients
- 3 cvegetable stock or water
- 1 largeonion
halved
- 2 inchginger piece
halved
- 1 ccubed carrots
- ¼ cshredded cabbage
- 5 smallcardamom
- 1star anise
- 1 inchcinnamon bark
- 4cloves
- 1 tbspcoriander seeds
- 1 tbspsoy sauce or tamari
- 1 tbspsiracha or any hot sauce
more for serving
- 1 tbspbrown sugar or palm sugar
- to tastesalt
- 100 gflat rice noodles or thai rice sticks
- 4baby carrots
peeled, halved and sauteed lightly
- 100 gtofu
cubed and toasted
- ½ cshredded cabbage
- ½ ccubed bell peppers
- ½ csprouts
- fresh cilantro
basil, mint leaves
- lemon wedges
to serve
Directions
Pho broth
- 1
Heat 1 teaspoon sesame oil in a pan. Add halved onion and ginger piece. Cook in high heat for 3-4 minutes or until the onion and ginger char well
- 2
Now add 3 cups stock, whole spices, shredded or cubed veggies.
- 3
Next add tamari, chili paste or any hot sauce like siracha, brown sugar and salt to taste. Bring to a boil.
- 4
Cover and simmer for 5-6 minutes.
- 5
Strain the veggies and keep aside the broth until use.
Preparing the veggies & noodles
- 1
Heat 1 teaspoon oil in a skillet. Add shredded cabbage and saute for 2 minutes.
- 2
Add tofu cubes to the same oil and toast until crispy.
- 3
Cube the peppers, carrots and saute for a minute if preferred.
- 4
Prepare noodles as per package instructions. I soaked the rice sticks in hot water for 3-4 minutes.
- 5
Drain the softened noodles, add few drops of oil and toss. Keep covered until use.
Assemble & serve vegetarian pho
- 1
Keep the prepared veggies ready in a plate.
- 2
Also keep sprouts ready.
- 3
Into a serving bowl place a portion of noodles, prepared veggies, tofu.
- 4
Pour hot broth over it.
- 5
Add fresh herbs, sprouts, more tofu, lemon wedges and finally a spoon of hot sauce or chili paste.
- 6
Serve vegan pho immedietly.
Vegan Pho (Vietnamese Noodle Soup)
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Ratings & Reviews
Based on 17 ratings
Rating Breakdown
About this Recipe
Craving a heartwarming bowl of Vietnamese noodle soup that’s entirely plant-based? This Vegan Pho delivers all the rich, aromatic flavors you love in a classic pho, made with readily available vegan ingredients. It's the ultimate comfort food experience, perfect for a cozy night in.What sets this vegan pho recipe apart is its amazingly flavorful broth, built on a foundation of toasted spices like fragrant star anise, warming cinnamon bark, delicate cardamom, and pungent cloves. These aromatic ingredients, simmered with onion and ginger, create a deeply savory and complex base that truly sings. Combined with tender flat rice noodles and hearty cubed and toasted tofu, every spoonful is a delight. This thoughtful blend elevates a simple soup into a memorable comfort meal.Prepare to immerse yourself in a symphony of flavors and textures. You’ll experience a fragrant, deeply spiced broth, tender rice noodles, and satisfying cubes of toasted tofu. Fresh toppings like crisp bell peppers, shredded cabbage, and vibrant herbs such as cilantro, basil, and mint add bright notes and a delightful crunch. This is a wonderfully restorative main course, offering warmth and satisfaction without any animal products, and boasting just 178 calories per serving.## Customization & VariationsThis vegan noodle soup is incredibly versatile. You can easily adjust the heat by adding more or less sriracha, or opt for a different hot sauce if you prefer. For added protein, consider incorporating extra toasted tofu. Feel free to experiment with other vegetables like sliced mushrooms or bok choy in addition to the suggested carrots, bell peppers, and cabbage. If you don't have brown sugar, palm sugar works beautifully to balance the flavors.Serve this inviting vegan pho with an array of fresh toppings arranged on the side, allowing everyone to customize their bowl to perfection. Lemon wedges are essential for a final bright squeeze. It's an ideal dish for a comforting family meal or a satisfying solo dinner.