Vegetarian Pho. This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! It's easy and fun to make, too. This vegan pho recipe is a simple take on the classic Vietnamese noodle soup.

A wonderful vegetarian version of this traditional Vietnamese soup. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that. Vegetarian pho is a delicious noodle soup that you can easily make for yourself at home. You can cook Vegetarian Pho using 25 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vegetarian Pho

You need of For the Soup.
It's 2 of onions (peeled and halved).
It's 7 cm of piece of ginger (peeled and quartered).
Prepare 1 of cinnamon stick.
You need 5 of white peppercorns.
It's 3 of star anise.
It's 3 of whole cloves.
You need 1 tsp of coriander seeds.
You need 2 L of vegetable stock.
Prepare 1 tbsp of soy sauce.
Prepare 6 of carrots (peeled and coarsely chopped).
It's 3 of dried shiitake mushrooms.
You need to taste of Salt.
You need of Other Ingredients.
You need 4-5 portions of thick dried rice noodles.
It's 1 tbsp of vegetable oil.
You need 220 g of five-spice tofu, sliced.
You need of Toppings & Garnish.
You need 400 g of broccolini (trimmed and cut into bite sized pieces).
It's 2-3 heads of baby bok choy (washed and quartered lengthwise).
Prepare 180 g of bean sprouts.
It's 400 g of button mushrooms (trimmed and sliced).
You need of Salt and white pepper.
Prepare 1 cup of Vietnamese mint.
It's 1 of lime (cut into wedges).

This is delicious, as good as the best pho restaurant! I couldn't find enoki mushrooms, substituted small brown mushrooms, still All Reviews for Vegetarian Pho (Vietnamese Noodle Soup). Vietnamese pho is almost always meat based, but this vegetarian pho recipe is a good substitute recipe if you don't eat meat. Publish date Strain broth, and return to pot.

Vegetarian Pho instructions

To make a more flavourful soup, charring the onion and ginger goes a long way. Do this by simply grilling the onion and ginger until their surface is slightly blackened – take care not to overdo this and actually burn them. Once they are nicely charred, remove from the heat and set them aside..
Dry fry the cinnamon, white peppercorns, star anise, cloves, and coriander seeds over low heat in a stockpot. Fry the herbs until fragrant..
Once the oils in the herbs have been released, add the vegetable stock, charred onion and ginger, carrots, shiitake mushrooms, and soy sauce. Turn the heat up to high until the stock begins to boil..
Once the stock begins to boil, reduce the heat to medium low and cover with a lid. Allow to simmer for 60-90 mins..
When the soup is done, strain it through a wire-mesh strainer and season with salt. Keep the soup warm for later..
Prepare the rice noodles according to packet instructions. Once cooked, drain the noodles through a sieve and rinse under running water to stop the cooking..
Heat the oil in a pan over medium high heat. Pan fry the brocollini until tender and lightly browned. You can add some salt to season the vegetables. Do the same for the button mushrooms and baby bok choy. Set aside the toppings..
Add the portions of noodles into their own separate bowls. Top with the pan fried vegetables, five spice tofu, and bean sprouts, then, pour over with the warm soup..
Garnish with lime wedges and Vietnamese mint and serve hot..

To make Pho: Cook rice noodles according to package directions. The number one request is a Vietnamese Vegetarian Pho recipe. I typically make Chicken Pho aka Vietnamese Chicken Noodle Soup, but since I'm trying to eat more plant based I decided to test. In this vegetarian pho recipe, individual bowls of fragrant vegetable broth and rice noodles are easily customized to suit both kid and adult tastes. As The Viet Vegan, I feel like homemade vegan Vietnamese pho is an obligatory recipe on here.