I’ve never actually had a ‘real’ beef pho before – I went vegan before I had even heard of it – but I love the vegan version I used to get in Sydney and wanted to try it for myself!

Vegan Pho Recipe

 

Author: The Healthy Herbivore

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Ingredients

Broth

• 1 cinnamon stick
• 1 star anise
• 1 large yellow onion, roughly chopped
• 2 shallots, chopped
• 2 large garlic cloves, sliced
• 2-inch piece of ginger, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 4 cups vegetable stock
• 1 salt reduced soy sauce
• Other Ingredients

Main ingredients

• 150 grams tofu - I used Soyco Japanese, cut into cubes
• 200 grams flat rice noodles
• 1 stalk of broccoli, chopped
• 2 heads of baby bok choy, chopped
• ½ cup snow peas, chopped

For serving

• 1 lime, cut into wedges
• 4 large sprigs of Thai basil
• ½ cup fresh mung bean sprouts
• Red chile pepper flakes

Instructions

1. In a large pot over medium heat, dry roast cinnamon stick and star anise for one minute.
2. Add the onion, shallots, garlic, ginger, and carrots. Saute for about 5 minutes, until fragrant, adding small bits of water and stirring to prevent sticking.
3. Add the stock and soy sauce. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
4. Strain and keep hot until ready to serve.
5. While the broth is simmering place noodles in a large bowl. Cover with hot water and soak for about 8 minutes. The noodles should be firm, but not hard. Drain and set aside.
6. Meanwhile lightly steam your veggies for 5 minutes. They should be bright green and crisp*. Once cooked I put the chopped tofu in the steamer to warm, you could quickly pan fry if you don’t like this idea.
7. Assemble: divide noodles, tofu, and vegetables into two bowls. Top with broth. Serve lime, basil, mung beans, and red pepper flakes on the side and add into your soup, if desired.
8. *I also chose to only steam the broccoli and have the bok choy and snow peas raw - it’s your choice depending on your tastes.

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