Vegan Brisket Pho
Transport your taste buds to Vietnam with this hearty and aromatic Vegan Brisket Pho, a plant-based twist on the classic noodle soup. This recipe features tender rice noodles bathed in a deeply flavorful broth infused with toasted spices like star anise, cinnamon, and coriander seeds, along with caramelized shiitake mushrooms and savory vegan brisket for a meaty texture. Fresh herbs—cilantro, basil, and bean sprouts—add brightness and crunch, while lime wedges and sliced jalapeños let you add zing and heat to your liking. Ready in just an hour, this comforting dish serves four and is perfect for cozy nights or impressing guests with vegan Vietnamese cuisine. Whether you're a pho enthusiast or new to plant-based recipes, this Vegan Brisket Pho is irresistible.
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Recipe Information
Ingredients
- 8 oz rice noodles
- 8 cups vegetable broth
- 1 onion, halved
- 3 inches fresh ginger, sliced
- 3 pods star anise
- 4 whole cloves
- 1 cinnamon stick
- 1 tsp coriander seeds
- 8 oz shiitake mushrooms, sliced
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp salt
- 12 oz vegan brisket, sliced
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fresh basil leaves
- 1 cup bean sprouts
- 1 lime, cut into wedges
- 1 sliced jalapeño
Instructions
Begin by preparing the broth. In a large pot, add the halved onion and ginger slices. Toast them over medium heat for about 5 minutes until they become aromatic.
To the pot, add the star anise, cloves, cinnamon stick, and coriander seeds. Toast the spices for an additional 2 minutes until fragrant.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 30 minutes, allowing the flavors to meld.
Meanwhile, prepare the rice noodles according to the package instructions. Drain and set aside.
In a separate pan, sauté the sliced shiitake mushrooms with soy sauce, brown sugar, and salt until the mushrooms are tender and caramelized.
Add the sliced vegan brisket to the mushrooms and cook for another 5 minutes until heated through.
Strain the broth through a fine sieve or cheesecloth to remove the solid spices and vegetables. Return the clear broth to the pot.
To assemble the pho, divide the cooked rice noodles into bowls.
Ladle the hot broth over the noodles, ensuring each bowl gets a generous amount.
Distribute the mushroom mixture and vegan brisket slices evenly among the bowls.
Top the pho with fresh cilantro, basil leaves, bean sprouts, jalapeño slices, and lime wedges.
Serve immediately, allowing diners to customize their bowls with additional lime and jalapeño as desired.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10914 mg | 475% | |
| Total Carbohydrate | 279.1 g | 101% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 60.9 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 782 mg | 60% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 6407 mg | 136% | |
*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.
