Easy Vegetarian Vietnamese Pho | A Warm Bowl of Comfort

Vietnamese Pho, traditionally known for its rich and aromatic broth teeming with rice noodles and a variety of toppings, stands as a quintessential dish that captures the essence of Vietnamese cuisine. While the classic Pho is celebrated for its depth of flavor, often derived from simmered meats, the vegetarian version of this beloved soup offers a delightful exploration into the versatility and richness of plant-based cooking. Vegetarian Vietnamese Pho, with its harmonious blend of spices, herbs, and vegetables, not only maintains the soul-warming comfort of its traditional counterpart but also introduces a vibrant tapestry of flavors that are both complex and inviting.

What Is Vegetarian Vietnamese Pho?

Vietnamese Pho is one of the most beloved noodle soups in the world. With its complex broth, fresh herbs, and silky rice noodles, Pho offers a symphony of textures and flavors. While traditional Pho contains beef or chicken, vegetarian and vegan variants allow more people to enjoy this iconic dish. Explore the creativity behind crafting a flavorful, plant-based broth and the joy of personalized garnishes.

Essential Ingredients and Substitutions

Pho broth starts with aromatics. Charring white onions and ginger over an open flame enhances their natural sweetness through caramelization. This adds depth to the broth. Spices like cinnamon, cloves, and star anise give Pho its licorice-like fragrance.

Shiitake mushrooms impart savory umami flavor when simmered in the broth. Compared to beef bones, dried shiitakes contain higher amounts of glutamates which enhance taste. Tamari or soy sauce also boosts savoriness. For a richer broth, use tamari. It’s wheat-free compared to regular soy sauce.

The foundation of the dish lies in the rice noodles. Look for wide, flat noodles as the base. Thin noodles can overcook and turn mushy. Broad noodles hold up better. For added freshness and crunch, load up on garnishes like bean sprouts, Thai basil, cilantro, mint, lime wedges, and chili slices.

Nutritional Insights

By using mushrooms, tamari, spices, and veggies, vegetarian Pho eliminates saturated fat from beef while providing antioxidants and fiber. Tamari contains less sodium than regular soy sauce, making it a healthier substitute. Herbs like Thai basil have antimicrobial benefits from essential oils. Overall, plant-based Pho offers a lighter yet still comforting meal.

Historical Context and Cultural Significance

Pho originated in northern Vietnam in the early 20th century, though some trace its roots to feudal times. The dish became popularized throughout the country after the Vietnam War when many northerners migrated south. This noodle soup is tied to Vietnam’s national identity.

As Vietnamese cuisine spreads globally, Pho’s popularity continues rising. With customization for vegetarian and vegan diets, more people can partake in this cultural experience. Pho restaurants catering to plant-based eaters make the dish accessible.

Advanced Preparation Techniques

Pro tips for maximizing flavor:

• Char aromatics like ginger, onions, shallots, or garlic before simmering. Charring caramelizes natural sugars and makes aromatics slightly sweet.
• Blanch the noodles briefly until pliable but still firm. This prevents overcooking later when added to hot broth. Test a noodle strand – it should have some bite but also be flexible.
• Skim impurities like foam or fat from the surface as broth simmers. This keeps the broth clarity pristine.
• Simmer mushrooms for 30 mins to extract umami then remove. If left, they’ll absorb too much broth.

Customization and Variations

Tailor your vegetarian Pho:

• For vegan Pho, use vegetable stock and mushroom powder. Omit tamari sauce.
• Adjust spice with extras like jalapeño, sriracha, or chili crisp.
• Add more veggies like bok choy, broccoli, carrots, or cabbage.
• For allergies, use rice noodles, swap tamari for aminos, and avoid nightshades.
• Opt for soba noodles to make it gluten-free.

Cooking and Serving Tips

Follow these steps for foolproof Pho:

1. Simmer spices and aromatics like charred onion, ginger, and mushrooms in broth for 1-2 hours. This builds intense flavor.
2. Strain solids from broth after simmering. This prevents overpowering flavors.
3. Briefly blanch broad noodles until pliable but still chewy. Don’t overcook!
4. Arrange noodles in bottom of a bowl. Ladle hot broth over noodles to heat through.
5. Top with mushrooms, veggies, herbs, chili and desired garnishes. Serve immediately and enjoy!

Garnishing and Enhancements

Personalize your bowl with fun add-ins:

• Herbs: Thai basil, cilantro, mint
• Veggies: bean sprouts, bok choy, shredded cabbage
• Spice: jalapeño slices, sriracha, chili garlic paste
• Citrus: lime wedges, lemongrass
• Crunch: roasted peanuts, crispy shallots
• Savoriness: tamari sauce, hoisin sauce

Pairings and Complementing Dishes

What pairs well with veggie Pho?

• Iced coffee or Thai iced tea
• Spicy chili oil to drizzle over the bowl
• Sesame-crusted tofu spring rolls
• Quick-pickled daikon and carrots
• Fresh juice like carrot-ginger or green apple-cilantro

Preservation and Reheating

For leftovers:

• Allow broth to cool completely before storing in the fridge. This prevents bacteria growth.
• Place cooked noodles and garnishes in separate airtight containers in the fridge.
• When reheating, bring broth back to a simmer before adding noodles and garnishes. This prevents sogginess.
• Add fresh herbs right before serving for maximum flavor and texture.

Conclusion

Vegetarian Pho offers an opportunity to celebrate Vietnamese culture through food. Home cooks can craft a complex plant-based broth and customize it to their tastes. Making Pho is rewarding when shared with friends and family. The aroma itself will transport you to Vietnam as you slurp up these amazing noodles!

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Vegetarian Vietnamese Pho

Cuisine Vietnamese

Category Vegetarian Main

Persons

4

Serving Size

1 large bowl

Prep Time

15 minutes

Cook Time

2 hours

Wait Time

30 minutes

Total Time

2 hours, 15 minutes

Ingredients

1. Broth:
2. Aromatics:
3. 1 large onion, peeled and halved
4. 3-inch piece of fresh ginger, peeled and halved or roughly chopped
5. 4-inch cinnamon stick
6. 2-3 star anise pods
7. 3-4 cloves
8. (Optional) 1-2 cardamom pods
9. (Optional) 1 tablespoon whole coriander seeds
10. 8 cups vegetable broth (or mushroom broth for extra umami)
11. 4 cups water
12. 2 tablespoons reduced-sodium tamari or soy sauce
13. Vegetables and Protein (choose some or all):
14. 7 ounces thin rice noodles, uncooked
15. 1 tablespoon neutral-flavored oil (like canola or vegetable)
16. 8 ounces sliced shiitake mushrooms
17. 2 baby bok choy, halved or quartered
18. (Optional) 1-2 cups additional vegetables (sliced carrots, broccoli florets, snow peas, etc.)
19. (Optional) 1 block firm tofu, drained and cubed or sliced
20. Garnishes:
21. Mung bean sprouts
22. Fresh herbs (Thai basil, regular basil, cilantro, mint)
23. Thinly sliced scallions (mostly green parts)
24. Very thinly sliced jalapeño (optional)
25. Lime wedges
26. (Optional) Hoisin sauce or Sriracha

Instructions

1. Make the Broth:
2. In a large pot or Dutch oven, char the onion and ginger halves (cut-side down) over medium heat until browned. Alternatively, skip charring.
3. Add the cinnamon stick, star anise, cloves, cardamom (if using), and coriander seeds (if using) to the pot and toast for a minute, until fragrant.
4. Add the vegetable broth, water, and tamari/soy sauce. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to several hours for a richer flavor.
5. Prepare the Vegetables and Protein (optional):
6. While the broth simmers, cook your chosen vegetables and protein according to their needs. Here are some suggestions:
7. Rice noodles: Cook according to package instructions, typically soaking in hot water for 10-15 minutes.
8. Shiitake mushrooms: Saute in oil until tender and golden brown.
9. Bok choy: Simmer in the broth for a few minutes until tender-crisp.
10. Tofu: Pan-fry in oil until golden brown on all sides.
11. Assemble and Serve:
12. Strain the broth into a clean pot, discarding the solids.
13. Taste and adjust seasonings with additional tamari/soy sauce or salt.
14. In individual bowls, place cooked rice noodles, vegetables, and protein (if using).
15. Ladle the hot broth over the ingredients in the bowls.
16. Serve immediately with a variety of garnishes on the side: mung bean sprouts, fresh herbs, scallions, jalapeño (optional), lime wedges, hoisin sauce (optional), and Sriracha (optional).

Notes

• For a richer broth, consider soaking dried mushrooms in hot water for 30 minutes before adding them to the broth. Strain and reserve the soaking liquid to add to the broth for extra umami flavor.
• You can customize the vegetables and protein based on your preferences.
• Leftover broth can be stored in the refrigerator for up to 3 days and reheated for future pho cravings.

Nutrition Facts

Vegetarian Vietnamese Pho

Serves: 4-6

Amount Per Serving: 1 large bowl
Calories		400-500
% Daily Value*
Total Fat 10-15g		15.4%
	Saturated Fat 2-4g	10%
	Trans Fat
Cholesterol 0mg		0
Sodium 800-1000mg		33.3%
Total Carbohydrate 50-60g		16.7%
	Dietary Fiber 5-10g	20%
	Sugars 5g
Protein 15-20g

Vitamin A		Vitamin C
Calcium		Iron 3.6mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Christine Hà

Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.

Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me