Quick Plant-Based Vietnamese Pho Recipe

Beautifully flavored using lots of Vietnamese herbs and spices. Make extra broth and freeze for a quick future meal. Feel free to adapt the add-ins and toppings according to your liking and what you have on hand.

Makes 6 servings

Ingredients

For the Broth

• 8 cups vegetable broth
• 3 cups water
• 1 yellow onion, quartered
• 4 cloves garlic, roughly chopped
• 3 whole star anise
• 3 whole cloves or a pinch of ground cloves
• 1 inch piece fresh ginger, sliced into thin rounds (or 2 tsp ginger paste)
• 1 cinnamon stick
• 2 cardamom pods or ¼ tsp ground cardamom
• 1 ½ tablespoon coriander seeds (or 3 tsp ground coriander)
• 1 – 2 tablespoons soy sauce (to taste)
• 2 teaspoons sweetener of choice (brown sugar, maple syrup, etc.)
• 2 tablespoons fish sauce or vegan fish sauce (optional but recommended)
• 1 package rice noodles (thin or wide depending on your preference)

Toppings (use the combination that you like)

• Fresh basil (Thai basil is prefered if available)
• Fresh cilantro
• Fresh mint
• Fresh green onions
• Mung bean sprouts
• Peanuts
• Sautéed mushrooms (such as shiitakes)
• Baked tofu or tempeh strips
• Hot sauce (such as sriracha)
• Lime wedges
• Hoisin sauce
• Lime wedges

Instructions

1. Add the broth, water, onion, garlic, and spices to a large pot and bring to a simmer. Cover and simmer for 20-30 minutes.
2. Add sweetener, fish sauce, and soy sauce to taste.
3. Bring a big pot of water to a boil and cook the rice noodles according to the package directions or until al dente. Drain, and rinse with cold water to stop the noodles cooking and to prevent sticking.
4. Serve by adding noodles to a bowl. Use a ladle to collect the broth (leaving the onion and spices behind) and pour over the noodles. Then top with the garnishes of choice.
5. Serve  extra garnishes at the table to add as desired.

Adapted from ItDoesntTasteLikeChicken.com