Vegan Pho Bo (Vietnamese Beef Noodle Soup)
Transport your taste buds to the bustling streets of Vietnam with this Vegan Pho Bo, a plant-based twist on the iconic Vietnamese beef noodle soup. Brimming with rich, aromatic flavors, this recipe combines a luscious homemade broth infused with charred onion, fresh ginger, and a medley of warming spices like cinnamon, star anise, cloves, and cardamom. Savory mushrooms and tender tofu serve as the hearty substitutes for traditional beef, while chewy rice noodles soak in every flavorful drop of the broth. Customize each bowl with crisp bean sprouts, fragrant basil, cilantro, tangy lime wedges, and a spicy kick of jalapeño. Perfect for cozy nights or when you crave a wholesome, comforting meal, this vegan pho is a celebration of bold flavors and nourishing ingredients. Ideal for vegans and anyone seeking to enjoy a healthier, cruelty-free take on a Vietnamese classic, this recipe ensures every steaming bowl is a feast for the senses!
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Recipe Information
Ingredients
- 250 grams Rice noodles
- 1 tablespoon Olive oil
- 1 large Onion, halved
- 50 grams Ginger, sliced
- 1 piece Cinnamon stick
- 3 pieces Star anise
- 4 pieces Cloves
- 1 teaspoon Coriander seeds
- 2 pieces Cardamom pods
- 2 liters Water
- 3 tablespoons Soy sauce
- 1 liter Vegetable broth
- 200 grams Mushrooms, sliced
- 200 grams Firm tofu, sliced
- 100 grams Bean sprouts
- 1 handful Fresh basil
- 1 handful Fresh cilantro
- 1 pieces Lime, cut into wedges
- 2 pieces Green onions, sliced
- 1 pieces Jalapeño, sliced
- 2 tablespoons Hoisin sauce (optional)
- 2 tablespoons Sriracha (optional)
Instructions
Soak the rice noodles in warm water for about 20 minutes or according to the package instructions until softened. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the halved onion and ginger slices, searing until slightly charred, about 5-7 minutes.
Add the cinnamon stick, star anise, cloves, coriander seeds, and cardamom pods to the pot. Toast the spices for about 1-2 minutes until fragrant.
Pour the water and vegetable broth into the pot. Bring to a boil, then reduce the heat and let it simmer for 30 minutes uncovered.
After simmering, strain the broth to remove the solids, returning the liquid back to the pot. Add soy sauce to taste.
Bring the broth back to a gentle simmer and add the sliced mushrooms and tofu. Cook for about 10 minutes until the mushrooms are tender.
To serve, divide the soaked noodles among bowls. Ladle the hot broth with tofu and mushrooms over the noodles.
Top each bowl with bean sprouts, fresh basil, cilantro, green onions, and sliced jalapeño.
Serve with lime wedges, and if desired, hoisin sauce and sriracha for extra flavor.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 14.1 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 511 mg | 39% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1074 mg | 23% | |
*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.
