Faux Chicken and Shrimp Pho
Dive into a comforting bowl of Faux Chicken and Shrimp Pho, a vibrant plant-based twist on the classic Vietnamese noodle soup. This recipe combines a richly spiced vegetable broth, featuring notes of star anise, cinnamon, and ginger, with tender rice noodles and savory plant-based chicken and shrimp. Topped with fresh garnishes like bean sprouts, Thai basil, cilantro, and green onions, each bowl bursts with flavor and texture. Quick and easy to prepare in just over an hour, this vegan-friendly pho is perfect for a cozy weeknight meal or an impressive dinner option. Customize your bowl with a squeeze of lime, hoisin sauce, or a drizzle of sriracha for that signature pho experience.
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Recipe Information
Ingredients
- 8 cups Vegetable broth
- 2 pods Star anise
- 1 stick Cinnamon stick
- 4 pieces Whole cloves
- 2 inches Fresh ginger
- 1 medium Yellow onion
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Soy sauce
- 8 ounces Rice noodles
- 8 ounces Plant-based chicken strips
- 8 ounces Plant-based shrimp
- 1 cup Bean sprouts
- 0.25 cup Fresh cilantro
- 0.25 cup Fresh Thai basil
- 2 stalks Green onions
- 1 whole Lime
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sriracha
Instructions
Peel and thinly slice the ginger into coin-sized pieces. Peel and quarter the yellow onion.
In a large pot over medium heat, toast the star anise, cinnamon stick, and whole cloves for about 1-2 minutes until fragrant.
Add the vegetable broth, sliced ginger, and quartered onion to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Stir in the sugar, salt, and soy sauce. Let the broth simmer, uncovered, for 30 minutes to absorb the spices' flavors.
While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.
In a separate pan over medium heat, lightly brown the plant-based chicken strips and shrimp until heated through (about 5-7 minutes). Set aside.
Strain the broth to remove the solids and return the clear liquid to the pot. Adjust seasonings to taste with additional salt or soy sauce if necessary.
In serving bowls, divide the cooked rice noodles, then top each bowl evenly with the plant-based chicken and shrimp.
Ladle the hot broth over the noodles and toppings in each bowl.
Garnish each bowl with bean sprouts, fresh cilantro leaves, Thai basil, and sliced green onions. Serve with lime wedges, hoisin sauce, and sriracha on the side for additional flavor.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 11326 mg | 492% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 65.3 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 752 mg | 58% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 5231 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
