Soy-Free Vietnamese Pho Soup
Warm up with the comforting flavors of this Soy-Free Vietnamese Pho Soup, a delicious twist on the classic dish, perfect for those seeking a soy-free alternative. This aromatic recipe features a rich, homemade broth crafted from slow-simmered beef or chicken bones, charred onion, ginger, and toasted spices like star anise, cinnamon, and cardamom for an authentic depth of flavor. Coconut aminos or a soy-free fish sauce substitute bring the savory essence without any soy, making it ideal for dietary restrictions. Served with tender rice noodles, fresh herbs like Thai basil and cilantro, crispy bean sprouts, and a squeeze of lime, this wholesome and customizable pho is a satisfying option for soup lovers. Ideal for meal prep, this recipe is both nourishing and soul-warming, highlighting traditional Vietnamese flavors in a health-conscious way.
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Recipe Information
Ingredients
- 2 pounds Beef bones or chicken bones (for broth)
- 1 Onion, halved and charred
- 4 inches Fresh ginger, sliced and charred
- 4 Star anise
- 1 Cinnamon stick
- 4 Cloves
- 1 tablespoon Coriander seeds
- 1 Cardamom pod
- 3 tablespoons Fish sauce substitute (coconut aminos or a soy-free vegan alternative)
- 1 Daikon radish, sliced (optional)
- 2 Carrots, cut into chunks
- 2 teaspoons Salt
- 14 ounces Rice noodles (pho-style)
- 2 cups Bean sprouts
- 1 cup Fresh Thai basil leaves
- 0.5 cup Fresh cilantro, chopped
- 3 stalks Green onions, sliced
- 1 Lime, cut into wedges
- 1 Serrano or jalapeño peppers, thinly sliced
- (optional ingredient) Hoisin sauce substitute (optional, soy-free)
Instructions
Rinse the beef or chicken bones under cold water to remove impurities. Place them in a large pot and cover with water. Bring to a boil over high heat and let boil for 5 minutes. Discard the water and rinse the bones to remove scum.
Clean the pot and refill it with 4 quarts of fresh water. Add the bones back to the pot.
Char the onion halves and ginger slices by placing them directly on an open flame (like a gas stove) or under a broiler until slightly blackened. Add to the pot with the bones.
Toast the star anise, cinnamon stick, cloves, coriander seeds, and cardamom pod in a dry skillet over medium heat for 1–2 minutes until fragrant. Add the spices to the pot.
Add the daikon radish (if using), carrots, and salt to the pot. Simmer on low heat for 3–4 hours, skimming off any foam or fat that rises to the top.
After the broth has simmered, strain it through a fine-mesh sieve or cheesecloth into a clean pot. Discard the solids and adjust seasoning with coconut aminos or a soy-free fish sauce substitute.
Cook the rice noodles according to the package instructions. Drain and divide the noodles among serving bowls.
Ladle the hot broth over the noodles in each bowl.
Top with bean sprouts, Thai basil, cilantro, green onions, and sliced peppers. Serve with lime wedges on the side for squeezing over the soup.
Optionally, serve with a soy-free hoisin sauce substitute for additional flavor.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 6182 mg | 269% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 36.3 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1100 mg | 85% | |
| Iron | 45.6 mg | 253% | |
| Potassium | 4149 mg | 88% | |
*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.
