Vegetarian Pho
Dive into a steaming bowl of soul-soothing Vegetarian Pho, a plant-based take on Vietnam’s iconic noodle soup. This recipe features a deeply aromatic broth infused with charred onion, ginger, and spices like cinnamon, star anise, and cloves, creating a complex flavor that rivals traditional preparations. Hearty vegetables such as carrots, daikon radish, and shiitake mushrooms enhance the broth’s depth, while tender rice noodles provide the perfect base. Piled high with fresh garnishes like bean sprouts, basil, cilantro, and lime, this vibrant dish is customizable with hoisin sauce and sriracha for a personal touch. Perfect for cozy weeknight dinners or gatherings, this Vegetarian Pho is a wholesome, gluten-free, and savory delight that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 large onion
- 3 inches fresh ginger
- 1 piece cinnamon stick
- 4 pieces star anise
- 6 pieces whole cloves
- 1 tablespoon coriander seeds
- 8 cups vegetable stock
- 2 medium carrot
- 1 small daikon radish
- 6 pieces shiitake mushrooms
- 3 tablespoons soy sauce
- 1 tablespoon rock sugar or regular sugar
- 12 ounces rice noodles
- 2 cups fresh bean sprouts
- 1 cup fresh basil leaves
- 1 cup fresh cilantro leaves
- 1 large lime
- 1 small jalapeño pepper
- 0.25 cup hoisin sauce
- 0.25 cup sriracha
Instructions
Peel and halve the onion, and slice the ginger into thick pieces. Char the onion and ginger over an open flame or in a dry skillet until slightly blackened. Set aside.
In a large stockpot, toast the cinnamon stick, star anise, cloves, and coriander seeds over medium heat until fragrant, about 1-2 minutes.
Add the charred onion and ginger to the pot along with the vegetable stock, chopped carrots, daikon radish, and shiitake mushrooms.
Stir in soy sauce and sugar, then bring the pot to a boil. Reduce heat to low, cover, and simmer for 45 minutes to allow the flavors to meld.
While the broth simmers, cook the rice noodles according to the package instructions. Drain and rinse under cold water to prevent sticking.
Taste the broth and adjust seasoning with additional soy sauce or a pinch of sugar as needed. Strain the broth through a fine mesh sieve to remove solids, returning the clear broth to the pot.
To serve, divide the cooked noodles among serving bowls and ladle hot broth over them.
Garnish each bowl with fresh bean sprouts, basil, cilantro, a wedge of lime, and slices of jalapeño.
Serve with hoisin sauce and sriracha on the side for additional seasoning.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 9813 mg | 427% | |
| Total Carbohydrate | 350.4 g | 127% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 100.4 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 764 mg | 59% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 6290 mg | 134% | |
*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.
