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
- 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
- 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
- 1 lime, cut into wedges
- 4 large sprigs of Thai basil
- ½ cup fresh mung bean sprouts
- Red chile pepper flakes
- In a large pot over medium heat, dry roast cinnamon stick and star anise for one minute.
- 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.
- Add the stock and soy sauce. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
- Strain and keep hot until ready to serve.
- 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.
- 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.
- 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.
- *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.
Altered from For the Love of Food