Vegan Shrimp Pho
Savor the comforting flavors of this Vegan Shrimp Pho, a plant-based twist on the Vietnamese classic that's brimming with bold and aromatic ingredients. This vibrant recipe features tender rice noodles swimming in a fragrant vegetable broth infused with star anise, cinnamon, charred onion, and ginger, offering an irresistible depth of flavor. Vegan shrimp adds a delightful seafood-like texture while the medley of fresh garnishes—bean sprouts, basil, cilantro, green onions, and jalapeño—brings color, crunch, and zest to every spoonful. Ready in just an hour, this dish is perfect for cozy dinners or impressing guests with a cruelty-free, wholesome meal. Serve it with lime wedges for the ultimate balance of tangy and savory goodness. Perfect for vegans and pho enthusiasts alike, this recipe is a soulful, health-conscious alternative to traditional shrimp pho.
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Recipe Information
Ingredients
- 200 g Rice noodles
- 200 g Vegan shrimp
- 8 cups Vegetable broth
- 2 whole Star anise
- 1 whole Cinnamon stick
- 2 inches Ginger
- 1 large Onion
- 3 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 whole Lime
- 1 cup Bean sprouts
- 0.5 cup Basil leaves
- 0.5 cup Cilantro
- 2 stalks Green onions
- 1 whole Jalapeño pepper
- to taste Salt
- to taste Black pepper
Instructions
Begin by preparing the rice noodles according to the package instructions. Rinse under cold water after cooking to stop further cooking and set aside.
Slice a large onion in half and ginger into thick slices. Char them slightly over an open flame or by broiling them in the oven for about 5-7 minutes until edges are slightly blackened.
In a large pot, combine the vegetable broth, charred onion and ginger, star anise, and cinnamon stick. Bring to a boil, then reduce heat to a simmer and cook uncovered for 20-25 minutes to let the flavors meld.
While the broth simmers, prepare your garnishes: slice the green onions, chop cilantro, tear the basil leaves into smaller pieces, and thinly slice the jalapeño. Slice the lime into wedges.
After the broth has simmered, strain out the solids and discard. Add soy sauce, brown sugar, salt, and pepper to the broth. Taste and adjust seasoning as needed.
In a separate large pot, heat water to a boil, then reduce to a simmer. Add vegan shrimp and cook for about 2-3 minutes until they are warm and tender. Drain and set aside.
To assemble the pho, place a portion of noodles into each serving bowl. Top with vegan shrimp and pour hot broth over the top.
Garnish with bean sprouts, basil, cilantro, and green onions. Add slices of jalapeño for heat, and serve with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9893 mg | 430% | |
| Total Carbohydrate | 254.3 g | 92% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 53.0 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4657 mg | 99% | |
*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.
