Fragrant and Flavorful Vegan Pho Recipe for Dinner
Vegan pho is a plant-based twist on the traditional Vietnamese noodle soup, known for its rich broth, aromatic spices, and vibrant toppings. This dinner recipe is a delight for food lovers worldwide, offering comfort and nourishment in every bowl. With a blend of fragrant spices and fresh herbs, this vegan version preserves the heart and soul of authentic pho while being entirely meat-free.
Ingredients for Vegan Pho
The secret to a flavorful vegan pho lies in the quality of its ingredients. Here’s a detailed list to guide you:
For the Broth
- 2 tablespoons neutral oil (e.g., sunflower or avocado oil)
- 1 large onion (halved)
- 4-inch piece of ginger (halved lengthwise)
- 5-6 star anise pods
- 2 cinnamon sticks
- 4 cloves
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cardamom pods
- 8 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon coconut sugar
- Salt to taste
For the Noodles and Toppings
- 8 oz rice noodles (flat pho-style)
- 1 cup shiitake mushrooms (sliced)
- 1 block tofu (firm, cubed and pan-fried)
- 1 cup bean sprouts
- 1 small bunch fresh cilantro
- 1 small bunch Thai basil
- 1 lime (cut into wedges)
- 2 green onions (thinly sliced)
- 1 red chili (sliced, optional)
- Hoisin sauce and Sriracha (for serving)
How to Make Vegan Pho
Follow these step-by-step instructions for a foolproof vegan pho recipe that’s bursting with flavor.
Step 1: Roast the Aromatics
Heat oil in a large pot over medium heat. Add the onion halves and ginger, cut side down, and roast for 3-5 minutes until slightly charred. This step deepens the broth’s flavor.
Step 2: Toast the Spices
Add the star anise, cinnamon sticks, cloves, coriander seeds, fennel seeds, and cardamom pods to the pot. Toast for 1-2 minutes until aromatic.
Step 3: Build the Broth
Pour in the vegetable broth and add soy sauce, coconut sugar, and salt. Stir well and bring to a boil. Reduce the heat and let the broth simmer for 30-40 minutes to develop its rich flavors.
Step 4: Prepare the Noodles and Tofu
Cook the rice noodles according to package instructions, then drain and set aside. Meanwhile, pan-fry the cubed tofu until golden on all sides.
Step 5: Strain the Broth
Once the broth has simmered, strain it through a fine mesh sieve into a clean pot to remove the spices, onion, and ginger. Return the strained broth to low heat.
Step 6: Add Mushrooms and Heat
Add the sliced shiitake mushrooms to the strained broth and simmer for 5 minutes, allowing them to soften and absorb the flavors.
Step 7: Assemble Your Bowl
Put a mount of cooked rice noodles in each bowl. Ladle the hot broth over the noodles, ensuring an even distribution of mushrooms.
Step 8: Garnish and Serve
Top each bowl with bean sprouts, cilantro, Thai basil, green onions, and red chili slices. Serve with lime wedges, hoisin sauce, and Sriracha on the side.
Tips for Perfect Vegan Pho
How to Make It Extra Flavorful
- Char your onion and ginger thoroughly to extract maximum flavor.
- Use homemade vegetable stock for a richer taste.
Substitutions and Variations
- Replace tofu with tempeh or seitan for a protein twist.
- Use zucchini noodles instead of rice noodles for a low-carb option.
- Add bok choy, carrots, or snap peas for additional veggies.
Serving Suggestions
- Pair your vegan pho with fresh spring rolls for a complete Vietnamese-inspired meal.
- For added depth, drizzle a touch of toasted sesame oil over the finished dish.
The History of Vegan Pho
Pho, Vietnam’s iconic noodle soup, has a rich history rooted in tradition and cultural evolution. Originating in Northern Vietnam in the early 20th century, the dish was traditionally made with beef or chicken broth, rice noodles, and various herbs. However, the rise of plant-based diets and global interest in vegan cuisine gave birth to vegan pho, a flavorful adaptation that honors the essence of the original dish while catering to modern dietary preferences.
The Roots of Traditional Pho
Pho’s origins trace back to the early 1900s in Nam Định, a province near Hanoi. Influenced by French colonialism, Vietnamese cooks combined local ingredients with techniques like simmering bones for stock, inspired by the French dish pot-au-feu. This culinary fusion created the hearty, aromatic pho that quickly gained popularity.
During the Vietnam War and subsequent migration, pho spread worldwide, introducing people to its rich, comforting flavors. Over time, it evolved into various regional styles, with Northern pho focusing on simplicity and Southern pho embracing a sweeter, herb-heavy profile.
The Shift to Vegan Pho
As plant-based diets gained momentum in the late 20th century, chefs and home cooks began crafting vegan versions of pho. By replacing the traditional meat-based broth with one made from roasted vegetables, mushrooms, spices, and aromatics like ginger and star anise, they created a soup just as flavorful and satisfying as the original.
Tofu, seitan, or jackfruit often take the place of meat, while ingredients like bok choy, carrots, and bean sprouts add texture and nutrition. Vegan pho became a symbol of innovation, showcasing how traditional dishes could adapt to align with modern values of sustainability and health.
Modern Popularity
Today, vegan pho is celebrated globally in restaurants and home kitchens alike. It embodies the timeless appeal of Vietnamese cuisine while embracing inclusivity, making it accessible to a wider audience. From bustling Vietnamese markets to trendy urban eateries, vegan pho continues to evolve, proving that culinary tradition and innovation can coexist harmoniously.
Why You’ll Love This Vegan Pho
This vegan pho recipe stands out for its depth of flavor and its vibrant array of toppings. It’s a bowl of comfort that brings people together, whether you’re serving it for a family dinner or impressing guests. The broth is packed with traditional Vietnamese spices, while the fresh herbs and lime add a zesty finish, making it a dish that delights all senses.
This Vegan Pho recipe is a testament to the magic of plant-based cooking. It delivers bold, authentic flavors while being healthy and nourishing. Perfect for dinner, this recipe promises to satisfy your cravings and impress your loved ones.
FAQs
Keep the broth, noodles and the toppings within the bowl in sealed containers and then refrigerate. The broth will keep in the microwave for a while if refrigerated; just reheat and remount bowls as necessary.
Yes! Use gluten-free soy sauce or tamari, and double-check that your rice noodles are certified gluten-free.
You can use chickpeas, edamame, or shredded jackfruit for variety.
The broth could be stored in the fridge for up to 5 days and in a freezer up to 3 months.
Absolutely! Making the broth a day ahead allows the flavors to deepen further.
Yes! This dish is low in fat, packed with vitamins from fresh herbs and vegetables, and rich in plant-based protein.
Vegan Pho Recipe
Equipment
- Large pot or Dutch oven
- Fine mesh sieve
- Cutting Board and Knife
- Wooden spoon or spatula
- Ladle
Ingredients
- 2 tablespoons Oil (e.g., sunflower or avocado oil)
- 1 large Onion (halved)
- 4 inch Piece of ginger (halved lengthwise)
- 6 Star anise pods
- 2 Cinnamon sticks
- 4 Cloves
- 1 tablespoon Coriander seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Cardamom pods
- 8 cups Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Coconut sugar
- Salt to taste
- 8 oz Rice noodles (flat, pho-style)
- 1 cup Shiitake mushrooms (sliced)
- 1 Block tofu (firm, cubed and pan-fried)
- 1 cup Bean sprouts
- Fresh cilantro and Thai basil (small bunches)
- 1 Lime (cut into wedges)
- 2 Green onions (thinly sliced)
- 1 Red chili (sliced, optional)
- Hoisin sauce and Sriracha (for serving)
Instructions
- Roast Aromatics: Heat oil in a pot, roast onion halves and ginger for 3-5 minutes.
- Toast Spices: Add star anise, cinnamon, cloves, coriander, fennel, and cardamom. Toast for 1-2 minutes.
- Build Broth: Add vegetable broth, soy sauce, coconut sugar, and salt. Boil, then simmer for 30-40 minutes.
- Prepare Noodles & Tofu: Cook noodles, fry tofu until golden.
- Strain Broth: Strain broth to remove solids, return to heat.
- Add Mushrooms: Add sliced shiitake mushrooms, simmer for 5 minutes.
- Assemble: Place noodles in bowls, and pour broth over with mushrooms.
- Garnish & Serve: Nut with bean sprout, cilantro, Thai basil, green onion and chili. This is best served together with lime, hoisin, and Sriracha.
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