Vegetarian Brisket Pho
Discover the rich, aromatic world of *Vegetarian Brisket Pho*—a delightful plant-based twist on the beloved Vietnamese classic. This recipe features a deeply spiced vegetable broth infused with star anise, cinnamon, and cloves, complemented by the savory richness of plant-based brisket. Tender rice noodles form the base, topped with a medley of fresh herbs like basil, cilantro, and mint for a vibrant, refreshing finish. Garnished with bean sprouts, jalapeño slices, and lime wedges, the dish offers endless customization, especially with the addition of hoisin sauce and sriracha to taste. Perfect for warming up on a chilly evening, this stunning vegetarian pho is a feast for both the senses and the soul, ready in under an hour and suitable for all palates.
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Recipe Information
Ingredients
- 8 cups Vegetable broth
- 3 tablespoons Soy sauce
- 2 whole Star anise
- 1 stick Cinnamon stick
- 5 whole Cloves
- 2 inches Ginger
- 1 large Onion
- 8 ounces Rice noodles
- 8 ounces Plant-based brisket
- 2 cups Bean sprouts
- 1 cup Fresh basil
- 1 cup Fresh cilantro
- 0.5 cup Fresh mint
- 2 whole Lime
- 1 whole Jalapeno
- 0.25 cup Hoisin sauce
- 0.25 cup Sriracha
Instructions
1. Begin by preparing the broth: slice the ginger and onion into thick pieces. In a large pot over medium heat, add the ginger and onion, and toast until fragrant, about 4-5 minutes.
2. Add the vegetable broth, soy sauce, star anise, cinnamon stick, and cloves to the pot. Bring to a boil, then reduce heat, and let the broth simmer gently for about 30 minutes to allow the flavors to meld.
3. In a separate pot, cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
4. In a pan, cook the plant-based brisket according to its package instructions and set aside.
5. Prepare the toppings: slice the jalapeno thinly, and cut the limes into wedges.
6. After simmering the broth for 30 minutes, strain it through a fine sieve to remove the solids, returning the liquid to the pot.
7. To assemble the Pho, divide the cooked rice noodles into serving bowls, ladle the hot broth over the noodles, and top with slices of the cooked plant-based brisket.
8. Serve with a generous amount of bean sprouts, fresh basil, cilantro, mint, lime wedges, and jalapeno slices.
9. Accompany each bowl with hoisin sauce and sriracha on the side, allowing each person to customize their bowl to taste.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 10658 mg | 463% | |
| Total Carbohydrate | 304.0 g | 111% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 82.2 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 5815 mg | 124% | |
*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.
