Vegan Authentic Vietnamese Beef Pho
Discover the soul-soothing flavors of this Vegan Authentic Vietnamese Beef Pho, a plant-based twist on the classic Vietnamese noodle soup. This recipe masterfully recreates the deep, aromatic broth by simmering charred onions, fresh ginger, and traditional spices like cinnamon, star anise, cloves, and coriander seeds in savory vegetable stock. Tender rice noodles are paired with shiitake mushrooms and carrots for a hearty yet healthy bowl, while fresh herbs like Thai basil, cilantro, and mint provide a fragrant finish. Crowned with bean sprouts, red chili, and a squeeze of lime, this comforting vegan pho offers all the bold, authentic flavors of the original dish but in a wholesome, meat-free rendition. Perfect for a cozy dinner or to impress guests with a taste of Vietnam!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 large onion
- 3 inches fresh ginger
- 1 cinnamon stick
- 3 pieces star anise
- 4 pieces whole cloves
- 6 cups vegetable broth
- 3 tablespoons soy sauce
- 2 medium carrots
- 150 grams shiitake mushrooms
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2 tablespoons hoisin sauce
- 1 lime
- 0.5 cup fresh cilantro
- 0.5 cup fresh mint
- 100 grams bean sprouts
- 0.5 cup Thai basil
- 1 red chili
Instructions
Begin by charring the large onion and 3-inch piece of fresh ginger. Peel and halve the onion, then slice the ginger. Place them under a broiler for about 5-7 minutes until slightly charred or directly char them over an open flame.
In a large pot, add the charred onions, ginger, 6 cups of vegetable broth, 1 cinnamon stick, 3 star anise pieces, 4 whole cloves, 1 teaspoon of fennel seeds, and 1 teaspoon of coriander seeds. Bring the mixture to a simmer over medium heat.
Simmer the broth for 30 minutes to allow the spices to infuse. Meanwhile, slice the 2 medium carrots and 150 grams of shiitake mushrooms.
After 30 minutes, strain the broth to remove the solids and return the clear broth to the pot. Add 3 tablespoons of soy sauce, the sliced carrots, and mushrooms to the broth. Continue to simmer for another 20 minutes.
While the soup is simmering, cook 200 grams of rice noodles according to package instructions. Drain and set aside.
Slice the red chili and prepare the toppings—fresh cilantro, mint, and Thai basil by washing and setting them aside for garnish.
To serve, divide the cooked rice noodles among four bowls. Pour the seasoned broth with carrots and mushrooms over the noodles.
Top each bowl with bean sprouts, fresh herbs (cilantro, mint, Thai basil), and a wedge of lime. Serve with hoisin sauce and red chili slices on the side for added flavor.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 6238 mg | 271% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 57.4 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 591 mg | 45% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4932 mg | 105% | |
*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.
