Vegan Pho

Vegan Pho Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 50 minutes

Ingredients

For the Charred Onion and Ginger:

1 Medium Onion White, Yellow or Brown, Peeled and Halved

3 inch Piece of Fresh Ginger Halved

1 tsp Sesame Oil

For the Spices:

4 Star Anise

4 Whole Cloves

2 Cinnamon Sticks

2 Cardamon Pods

1 Tbsp Whole Coriander Seeds

For the Broth:

8 cups Vegetable Stock (1920ml) or Broth

5 cups Sliced Shiitake Mushrooms (250g)

1 Tbsp Coconut Sugar

1 Tbsp Soy Sauce

1 Tbsp Rice Vinegar

1/2 tsp Sea Salt

16 ounces Firm Tofu (450g) Cubed

2 Heads Baby Bok Choy

For the Noodles:

8 ounces Flat Rice Noodles (226g) Dry Weight

For Serving:

1 cup Fresh Cilantro

1 cup Basil Leaves

2 Small Fresh Limes Quartered

2 Fresh Chilis Sliced

1/2 cup Green Onions

Hoisin sauce

Instructions

1Prepare the charred onion and ginger: Preheat the oven to 390°F (200°C).

2Rub the onion and ginger halves with the sesame oil and place them onto a parchment lined baking tray with the cut sides facing up.

3Bake in the oven for 35 minutes until charred. You will use this in your broth.

4Prepare the spices. Add the star anise, whole cloves, cinnamon sticks, cardamon pods and whole coriander seeds into a spice infuser.

5Prepare the broth: Add the vegetable stock/broth to a pot along with the sliced shiitake mushrooms and the roasted onion and ginger. Add in the infuser containing the spices.

6Bring to the boil and then reduce heat, cover and simmer for 30 minutes. After 30 minutes of simmering, remove the spice infuser and then remove the roasted onion and ginger from the broth.

7Add the coconut sugar, soy sauce, rice vinegar and sea salt and stir them into the broth.

8Add the cubed tofu and baby bok choy and stir in. Simmer for another 5 minutes.

9Prepare the noodles: Cook the rice noodles according to the package instructions.

10Assemble the Pho: Ladle the broth over cooked rice noodles in a bowl.

11Add fresh herbs and garnishes as you like.

12Serve with a squeeze of lime.

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