Healthy Vegan Pho (Pho Chay)! 🍜 How to make Delicious WFPB Pho At Home!

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.

Char 2 onions and a 6-inch piece of ginger until browned.

Toast spices (cinnamon, star anise, cardamom) in a pan for a couple of minutes until lightly toasted.

Add 10 cups of vegetable broth to a large pot.

Add the charred onion, ginger, and toasted spices to the broth.

Use a spice ball or spice bag to contain the spices for easy removal later, or plan to strain the broth.

Let the broth simmer for about 60 minutes to infuse flavors, stirring occasionally.

Taste the broth and adjust seasoning if needed; omit any sweeteners or fish sauce for a whole food plant-based version.

Strain the broth using a slotted spoon or a strainer into a new container.

Soak rice noodles in cold water for a few hours before cooking.

Drain the soaked noodles and cook them in boiling water for about 3 minutes, testing for doneness to ensure they are slightly undercooked.

Add the cooked noodles to bowls, ladle hot broth over the noodles, and top with bean sprouts, basil, cilantro, and a lime wedge.

Serve with sriracha and hoisin sauce on the side for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens