Vegan Pho Recipe TO RULE THEM ALL | VIETNAMESE SOUP NOODLE FUH CHAY BROTH (Phở)

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.

Crush 3-4 pieces of garlic and coarsely chop a medium-sized piece of ginger.

Thinly slice one onion and set aside; roughly chop the rest.

Roughly chop one carrot, one celery stalk, and one potato.

Roughly chop a handful of mushrooms.

Heat olive oil in a hot pan and add the chopped vegetables.

Add 1/2 tbsp salt and 1/2 tbsp peppercorn, and 1 tbsp cloves; sauté for 4-8 minutes.

Add the mushrooms and sauté for 3-5 more minutes, adding an optional splash of sake.

Pour in 2 liters of water, cover the pot leaving a little space, and bring it to a boil.

Once boiling, reduce heat to just under medium and let it simmer for one hour, tasting and adjusting flavor as needed.

Boil a small pot of water for the noodles; add half a package of rice noodles and let sit in hot water for 3-5 minutes.

Slice King oyster mushrooms.

Pour the stock through a sieve to catch solid ingredients, pressing through the juices with a ladle.

Transfer the stock back to the pot and heat on medium.

Cook the sliced mushrooms for 3-5 minutes in the stock.

Transfer the noodles to a serving bowl and ladle in the stock generously, adding mushrooms, onion, bean sprouts, and Thai basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens