Ingredients
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For the Broth:
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1 large onion, sliced
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3 -inch piece of fresh ginger, sliced
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3 -4 cloves garlic, minced
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2 cinnamon sticks
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4 -5 whole star anise
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6 cups vegetable broth
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2 tablespoons soy sauce or tamari
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1 tablespoon agave syrup or maple syrup
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1 Salt and pepper to taste
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For the Pho:
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8 oz rice noodles (banh pho)
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1 cup sliced mushrooms (shiitake or cremini)
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1 cup sliced tofu, baked or pan-fried
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1 cup bean sprouts
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1 lime, cut into wedges
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1 Fresh Thai basil leaves
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1 Fresh cilantro leaves
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1 Sliced green onions
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1 Sriracha sauce (optional)
Directions
Savor the authentic flavors of Vietnam with this vegan Vietnamese Pho. It’s a comforting and satisfying bowl of goodness that captures the essence of Vietnamese cuisine.
Customize your Pho with your favorite toppings, such as thinly sliced jalapeños, hoisin sauce, or additional lime wedges, to suit your taste preferences.
Steps
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1
Done
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In a large pot, dry roast the sliced onion and ginger over medium heat until they become slightly charred and aromatic, about 5 minutes. |
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2
Done
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Add minced garlic, cinnamon sticks, and star anise to the pot. Sauté for another 2 minutes. |
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3
Done
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Pour in the vegetable broth and add soy sauce or tamari and agave syrup. Season with salt and pepper. Bring the broth to a boil, then reduce the heat, cover, and let it simmer for about 20-30 minutes. |
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4
Done
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While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside. |
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5
Done
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Once the broth is ready, strain it to remove the solids, leaving you with a clear and flavorful broth. |
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6
Done
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To assemble each bowl of pho, place a portion of cooked rice noodles in a bowl. Top with sliced mushrooms, baked or pan-fried tofu, bean sprouts, and a squeeze of lime juice. |
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7
Done
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Ladle the hot broth over the ingredients in the bowl, filling it to the top. |
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8
Done
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Garnish your vegan Vietnamese pho with fresh Thai basil leaves, cilantro leaves, sliced green onions, and a drizzle of Sriracha sauce if you like it spicy. |
