I think “pho” is one of my favorite recipe words. It’s not pronounced “FO” but more like “feh”- kind of hard to spell! When I was in Vietnam I think I got laughed at more than a few times trying to pronounce things myself.
Anyways, Pho is a great stew that usually has a meat base, but here in my Easy Awesome Vegan Pho Recipe we are making an easy, all plant-based option that is savory, fragrant and delish. No heaviness or toxins included! In this recipe there’s also some wiggle room to make it your own by adding different greens and veggies, to express your own Pho flare! :)
So what is Pho?
Pho hails from Vietnam, and encompasses a fragrant broth ladeled over rice noodles.
Vegan Pho staples are basically rice noodles and broth. Beyond that, it’s up to you to choose toppings. How fun is that?! Choose anything from mushrooms, to carrots, green onions, bell peppers and more. The list is endless and allows you to be on the adventurous side. Choose as many or as few as you like!
Personally, I like to go all in. This vegetarian pho picks up great flavor from the star anise, slight sweetness from the carrots, and the earthy flavors from the tamari and sesame oil— which truly makes this soup a delight to eat.
Note: This is a very Busy Beauty-friendly recipe! I’ve made really complex Vegan Pho’s (during a vegan cooking course I took in Thailand) that had 26 different ingredients to make the broth, including scorching and charring onions. As delicious as it was, I simply don’t have the time to take 3 hours to make a broth- and I know you probably don’t either. So don’t worry, because this one is truly easy!!
I called this easy for a reason and that’s because it is! It’s super quick to make— with a little simmering and sauteing, you’ll be reaching for that squeeze of lime…and a delicious bowl of fragrant pho within minutes!
Check out this nutritious recipe below…
- 64 ounces homemade or low-sodium vegetable broth
- 8 ounces rice noodles, cooked according to package instructions
- 6 ounces mushrooms (shiitakes are delicious but use what you can find or a combination)
- 6 green onions, thinly sliced
- 1 tablespoon fresh ginger, peeled and grated
- ½ cup sliced carrots
- 3 whole star anise pieces, or about 2 tsp. broken star anise pieces
- ½ Tbs. coconut oil
- 1½ Tablespoons tamari
- 1 teaspoons sesame oil
- 4 ounces bean sprouts
- 1 lime, cut into wedges
- Bunch of fresh cilantro, basil and mint
- Pinch of red pepper flakes (optional!)
- Sea salt, to taste
- In a large pot, combine the vegetable broth, green onion, grated ginger, carrots, star anise and salt. Bring to a full boil, then reduce the heat and simmer for 15 minutes.
- While the broth is cooking, melt the coconut oil in a pan over medium heat. Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently. Stir in the tamari and sesame oil and cook over low heat until the sauce thickens and coats the mushrooms, about 1 minute more.
- Remove from heat.
- Divide the rice noodles between six bowls, then fill each bowl with the broth.
- Top each of the bowls with equal parts bean sprouts, a pinch of red pepper flakes, shiitake
- mushrooms, cilantro, mint, basil and a lime wedge.
I continue to work on perfecting the broth, so let me know what you think and don’t forget to add it to your Dinner Recipe Pinterest board!
In love and health,