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Vegan Pho – Vietnamese Rice Noodle Soup

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Ingredients

Adjust Servings:
For the Broth:
8 cups vegetable broth
1 onion, peeled and halved
4 slices of fresh ginger
2 cinnamon sticks
4 whole cloves
4 whole star anise
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 tablespoon soy sauce or tamari (gluten-free)
1 tablespoon maple syrup or coconut sugar
1 Salt and pepper to taste
For the Soup:
8 oz rice noodles (banh pho)
1 cup sliced mushrooms
1 cup broccoli florets
1 cup bean sprouts
1 cup baby bok choy, chopped
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 lime, cut into wedges
1 Hoisin sauce and sriracha sauce for serving (optional)

Nutritional information

225
Calories
51g
Carbohydrates
5g
Protein
1g
Fat
0g
Saturated fat
0mg
Cholesterol
1398mg
Sodium
4g
Fiber
7g
Sugar
154mg
Calcium
4mg
Iron

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Vegan Pho – Vietnamese Rice Noodle Soup

A Taste of Vietnam in a Bowl

Features:
  • Gluten-Free
  • Low-Carb
  • Nut-Free
  • Quick & Easy
  • Vegan
  • Whole Foods Plant-Based
Cuisine:
  • Serves 1
  • Medium

Ingredients

  • For the Broth:

  • For the Soup:

Directions

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Enjoy the fragrant and comforting Vegan Pho, inspired by the streets of Vietnam.

Feel free to customize your Vegan Pho with your favorite vegetables and herbs. This dish is traditionally served with thinly sliced tofu or seitan for added protein if you prefer a heartier meal.

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Steps

1
Done

In a large pot, add the vegetable broth, onion halves, ginger slices, cinnamon sticks, cloves, star anise, coriander seeds, and fennel seeds. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes to infuse the flavors.

2
Done

While the broth simmers, cook the rice noodles according to the package instructions. Drain and rinse them with cold water to prevent sticking. Set aside.

3
Done

After simmering, strain the broth into a clean pot, discarding the solids. Return the strained broth to the stove.

4
Done

Stir in the soy sauce or tamari, maple syrup or coconut sugar, salt, and pepper. Adjust the seasoning to your taste.

5
Done

Add the sliced mushrooms and broccoli florets to the broth. Simmer for about 5 minutes until the vegetables are tender.

6
Done

To serve, divide the cooked rice noodles among serving bowls.

7
Done

Ladle the hot broth and vegetables over the noodles.

8
Done

Serve with bean sprouts, baby bok choy, fresh basil, cilantro, mint leaves, and lime wedges on the side.

9
Done

Optionally, offer hoisin sauce and sriracha sauce for diners to customize the flavor to their liking.

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