Vegan Pho with Chef Annie Nguyen "Share a Meal Program" Better Food Co.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock can be healthier and more flavorful.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: pasta

Zucchini noodles are lower in carbs and calories.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

Prepare rice noodles according to package instructions until al dente.

Heat vegetable broth in a large pot over medium heat until simmering.

Add sliced onion, ginger, and garlic to the broth; simmer for 10 minutes to infuse flavors.

Stir in star anise, cinnamon, cloves, and black pepper; continue simmering for another 5 minutes.

Strain the broth to remove solids, returning the liquid to the pot.

Add tofu and mushrooms to the strained broth; cook until heated through, about 5 minutes.

Prepare bowls with cooked rice noodles and fresh bean sprouts.

Ladle hot broth over the noodles and sprouts in each bowl.

Garnish with fresh basil, cilantro, and lime wedges.

Serve with sliced chili peppers on the side for added heat.

Cooking Techniques

Spice Level:

Allergens