What is PHO?

Pho is a Vietnamese soup that uses beef bone broth as a base. When making pho, beef bones are simmered for hours. The broth is seasoned with star anise, star anise, cinnamon, ginger, garlic, and spicy chiles.

Pho is a delicious soup that cooks in a slow cooker for hours, but the soup’s ingredients only need to be cooked for a few minutes. The hot, bubbling broth is poured over the ingredients to make pho. This allows the soup to cook in individual bowls using the hot broth. Although the hot broth will cook the ingredients slightly in the bowl, they retain freshness. Vegan pho is delicious. Although rice noodles are almost always part of a bowl, many other elements can be added to this delightful vegan pho soup.

HOW TO PRONOUNCE PHO

When reading the name of this soup on a recipe or menu at a restaurant, people often misspell it. For those who can speak English, it is natural to pronounce the name as “FOH” or “like a foe.” However, saying “FUH” (like enjoyment) is correct. You will receive a knowing smile when you say it this way next time you order Vietnamese soup at a Vietnamese restaurant.

HOW TO EAT YOUR VEGAN PHO

Pho is a Vietnamese breakfast food. Many Vietnamese eat pho on their way to work or school in the morning, buying it from street stalls. Chopsticks should be used when you eat this soup. To avoid any splattering, you must lean over the bowl. Once the broth is gone, you can take your chopsticks off, grab the bowl, and then drink the broth.

Here’s what you need to do for this recipe

  • Mushrooms Because the flavorful soaking water makes the pho broth an excellent addition, I used dried mushrooms. You can use fresh mushrooms, 6 ounces, and two cups of vegetable stock.
  • Soy Sauce: To make this recipe gluten-free, use tamari or gluten-free soybean sauce.
  • Star Anise – I know Star Anise can sometimes prove challenging to find. You can substitute two teaspoons of Chinese Five Spice flour if you cannot find it.
  • Rice Noodles You must drain and rinse your rice noodles with cold water.
  • Tofu I used firm tofu and then cut it into cubes. You can replace the tofu with any protein you prefer if you don’t want to make this vegan.
  • Vegetables: This vegan Pho contains baby bok choy and mung bean sprouts.
  • Liquids To make liquids, you will need no-sodium vegetable broth and sriracha or sambal (or another type of hot sauce).
  • Herbs & Spices I used ginger, garlic, a cinnamon stick, and cloves. You can also use cilantro.

HOW TO MAKE A VEGAN PHONE, STEP BY STEP

STEP 1: BEGIN BROTHERING

In a large saucepan, combine vegetable stock with ginger, garlic, ginger cinnamon stick, star anise, and cloves. Bring the broth to a boil on medium heat. Cover and let it simmer for approximately 15 minutes.

STEP 2: PREPARE MUSHROOMS

While the broth simmers, rinse your dried mushrooms in warm water and let them soak for 15 minutes. If you haven’t already, this is an excellent time to make rice noodles.

STEP 3 – ADD BOK CHOY

Then, add the baby bok choy to the simmering broth and cook for another 5 minutes.

STEP 4: DIVIDED SERVINGS

Divide your tofu cubes and cooked rice noodles into four soup bowls. Next, take the bok choy out of the broth and divide it among the soup bowls.

STEP 5 – ADD MUSHROOMS to BROTH

Bring the broth back to a boil by adding the mushrooms and the water they had been soaking in. Stir the soy sauce and mushrooms into the broth.

STEP 5: GARNISH AND SERVE VEGAN POHO

Turn off the heat. Use a spoon to top the soup bowls by adding the broth and mushrooms. Serve each bowl with beans, sprouts, and scallions.

Ingredients

  •  6 cups vegetable stock with no sodium
  • Two minced garlic cloves
  •  One 2-inch pieces of ginger peeled, sliced
  •  One cinnamon stick
  •  Three-star anise
  •  Three whole cloves
  •  0.5 oz dried shiitake mushrooms in one package
  •  8 oz rice noodles, cooked in a wide bowl. Drain and rinse under cold water.
  •  Two pieces of baby bok choy, cut in half lengthwise
  •  4 oz firm tofu cut into cubes
  •  Two tablespoons tamari/soy sauce
  •  1 cup mung bean sprouts
  •  One bunch of scallions green with white parts, sliced
  •  Basil or cilantro
  • Lime wedges
  •  Sriracha, sambal, or another hot sauce

Instructions

  • Combine vegetable stock, garlic, ginger, star anise, cinnamon sticks, cloves, and ginger in a large saucepan.
  • Bring to a boil on medium heat. Cover and reduce heat. Let simmer for 15 minutes.
  • When the broth is simmering, rinse the mushrooms and then soak them in 2 cups of warm water for about 15 minutes or until tender. If you don’t have the time, you can use this time to make rice noodles.
  • For 5 minutes, add the bok choy to the simmering broth.
  • Divide the cooked rice noodles into four soup bowls and top them with tofu cubes.
  • Divide the broth by removing the bok choy
  • Strain the mushroom-soaking liquid and add it to the broth and the mushrooms. Bring back to a boil.
  • Mix the soy sauce and broth. Turn off the heat. Use a spoon to top the soup bowls by adding the broth & mushrooms.
  • Each bowl should be topped with scallions and bean sprouts.
  • Serve with hot sauce, basil, cilantro, lime wedges, and hot sauce.