"This vegan pho recipe is a delicious plant-based spin on the classic Vietnamese noodle soup. It's an updated version of a recipe I first shared in 2016, inspired by the vegetarian pho from a Vietnamese restaurant near our house. The richly spiced broth is full of shiitake mushrooms, bok choy, and tons of slurp-able noodles. Topped off with fragrant herbs and a squeeze of lime juice, it's vibrant, bright, and comforting all at once."
"What is pho? Pho is a Vietnamese noodle soup made with a rich, aromatic broth and rice noodles. Traditional pho (pronounced "fuh") is not vegetarian. It's typically made with beef broth that's seasoned with fish sauce, charred onions and ginger, and warming spices like cinnamon, star anise, and cloves. The broth is filled with more beef as well as noodles and fresh garnishes like herbs, bean sprouts, and chiles."
Vegan pho uses charred onion and ginger, warming spices (star anise, cloves, cinnamon, coriander, fennel), shiitake mushrooms, kombu, and tamari to create a savory, aromatic broth. Rice noodles combine with tender bok choy and other vegetables to make a hearty, slurpable bowl. Fragrant herbs and lime juice brighten the finished soup. Preparation requires time and involves broiling aromatics and simmering spices to extract depth. The recipe replaces traditional beef and fish sauce with plant-based umami sources while preserving the signature pho flavors and garnishes for a comforting, fresh winter meal.
Read at Love and Lemons
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