Vegetarian Beef Pho
Savor the rich and aromatic flavors of Vegetarian Beef Pho, a plant-based twist on the beloved Vietnamese classic. This hearty dish features silky rice noodles, tender plant-based beef, and a shimmering, spice-infused vegetable broth that is slow-simmered to perfection. Charred ginger and onion pair beautifully with warm spices like cinnamon, star anise, and cloves, creating a depth of flavor that rivals traditional beef pho. Fresh herbal garnishes such as basil, cilantro, and lime brighten the dish, while crunchy bean sprouts and a hint of chili heat add texture and zing. Perfect for vegetarians and pho enthusiasts alike, this recipe brings all the comforting elements of the iconic soup in a wholesome, meat-free form. Quick to prepare yet deeply satisfying, it's the ultimate choice for a flavor-packed, plant-based meal!
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Recipe Information
Ingredients
- 400 grams Rice noodles
- 300 grams Plant-based beef
- 2 medium Yellow onion
- 50 grams Ginger
- 2 sticks Cinnamon sticks
- 3 pieces Star anise
- 4 pieces Whole cloves
- 1 tablespoon Coriander seeds
- 2000 milliliters Vegetable broth
- 60 milliliters Soy sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 1 bunch Fresh basil
- 1 bunch Fresh cilantro
- 3 whole Green onions
- 150 grams Bean sprouts
- 2 medium Lime
- 2 whole Fresh chili peppers
Instructions
Start by soaking the rice noodles in warm water for about 30 minutes or until they are softened. Drain and set aside.
Peel and halve the onions and slice the ginger. Char the onion halves and ginger on both sides in a dry skillet over medium heat until slightly blackened and fragrant.
In a large pot, toast the cinnamon sticks, star anise, cloves, and coriander seeds over medium heat until fragrant, stirring frequently.
Add the charred onion and ginger to the pot with the toasted spices. Pour in the vegetable broth and bring to a boil.
Reduce the heat to a simmer, add soy sauce, brown sugar, and salt, and let the broth simmer for about 45 minutes to allow the flavors to meld.
While the broth simmers, prepare the garnishes. Slice the green onions, and chili peppers, and rinse the basil, cilantro, and bean sprouts.
After 45 minutes, strain the broth through a fine-mesh sieve into another pot to remove the solids, leaving a clear broth.
Return the broth to low heat. In a skillet, lightly brown the plant-based beef pieces until they are warm throughout.
Divide the soaked rice noodles among 4 serving bowls. Top with the plant-based beef pieces.
Pour the hot broth over the noodles and plant-based beef, ensuring everything is covered.
Serve the pho with the fresh garnishes such as basil, cilantro, sliced green onions, bean sprouts, lime wedges, and sliced chili peppers on the side.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11532 mg | 501% | |
| Total Carbohydrate | 331.1 g | 120% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 60.2 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 860 mg | 66% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 6697 mg | 142% | |
*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.
