The Best Vegetarian Pho (Vietnamese Noodle Soup)

My family loves Pho.  When both kids are home visiting, our favorite Pho restaurant is on speed dial. My daughter and I always order the veggie pho, while the men opt for a meatier version.  We have all changed our eating habits just a bit so I decided to explore a fresher take on this family favorite.

There are a few pantry staples that you will need to purchase first to make homemade Pho. Unless you have a huge selection of spices in your cupboard, you probably will not have the spices needed for this dish, i.e. – star anise, cardamom pods, coriander seeds and black peppercorns.  You will also need rice noodles, which are gluten free and healthier than regular pasta noodles. Having these spices and noodles on hand will make it easier to whip up a huge pot of Pho any time the craving hits.

As with any vegetarian dish – feel free to add any and all veggies you have on hand. Some of my favorites are fresh spinach leaves, diced or shredded carrots, mushrooms, broccoli, broccolini and baby bok choy.

Don’t be intimidated by this recipe. You will need to give the broth at least an hour to develop a deep, rich flavor.  Contrary to that advice, I have also made this in a pinch with good results by only simmering for a total of 30 minutes instead of 60. I have seen a few recipes that say you do NOT have to dry roast the onions and spices – but it is imperative that you do to get the best tasting broth. Dry roasting develops the flavor and is necessary to a truly great bowl of Pho.

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The Best Vegetarian Pho (Vietnamese Noodle Soup)

Ingredients:

For the Pho Broth:

• 2 whole star anise (if you want to make a milder broth, I recommend using just 1)

• 2 cardamom pods

• 1 tsp. coriander seeds

• one 2 1/2-inch cinnamon stick

• 1  1/2 tsps.  black peppercorns

• 1 tsp. goji berries -optional, but I highly recommend them. If you can’t find them at the grocers you can purchase here. 

• 2 shallots, halved (or leeks)

• 2 small onions, quartered

• 1 apple, cored and cut into chunks (optional)

• 1 Tbsp. dark brown sugar (optional)

• 1 Tbsp. Asian Fish sauce (the best is Red Boat)

• 6-8 cups Veggie Stock- Zoup is the best – Wegmans and the  Zoup website are your best sources and they always have a coupon available to take to the grocers. I am going to throw in that their shipping, including packaging, is exemplary.

• Optional veggies: fresh spinach, diced carrots, baby bok choy, mushroom, broccoli, broccolini

• 6 oz. rice noodles (any width)

Garnishes:

• 1 cup sliced scallions

• 1 cup chopped cilantro

• Bean sprouts, chopped basil, chopped mint, thinly sliced jalapeno and lime wedges

• Dollop of Sriracha for extra spice

• Bok choy, sliced in half

Directions:

For the Noodles:

Cook rice noodles according to package directions (boil water, add noodles and cook for about 5-10 minutes). Unlike regular pasta you do not need to salt the water. They cook quickly and you can do this while your broth is simmering. Rinse and set aside.

For the Broth:

1. In a large cast-iron skillet (do not add oil!), combine the star anise, cardamom, coriander, cinnamon stick, black peppercorns and goji berries. Cook over low heat, stirring, until very fragrant, 5-10 minutes.  Don’t skimp on this – it’s vital to the wonderful deep flavor.  Remove and transfer to a small bowl.

2. In the same skillet, combine the shallots and onions (still no oil needed – you are dry-roasting).  Cook over medium heat, stirring occasionally, until very deep golden brown (almost black on the ends) – 10-15 minutes. Remove from the skillet and set aside.

3. In a large pot add all of the vegetable broth and the pan-roasted onions and shallots or leeks. Bring to a boil, cover and simmer for 30 minutes (longer is better!)

4. Stir in the toasted spices and apple, cover and simmer for another 30 minutes. (If you are on a time crunch, you can add everything at once and simmer for 30 minutes)

5. Strain the broth into a large bowl, pressing on the solids. Add broth to a clean saucepan and stir in the fish sauce and optional brown sugar. Keep on a low simmer until you are ready to serve.

Prepare the Pho:

Add rice noodles to large soup bowls.  Ladle the piping hot broth over the noodles.  Top with scallions and cilantro. Garnish with bean sprouts, basil, mint, jalapeno and serve with lime wedges and Sriracha.

Enjoy!

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The Best Vegetarian Pho (Vietnamese Noodle Soup)

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

Ingredients:

• For the Pho Broth:
• 2 whole star anise if you want to make a milder broth, I recommend using just 1
• 2 cardamom pods
• 1 tsp. coriander seeds
• one 2 1/2-inch cinnamon stick
• 1 1/2 tsps. black peppercorns
• 1 tsp. goji berries -optional but I highly recommend them. If you can’t find them at the grocers you can purchase here.
• 2 shallots halved (or leeks)
• 2 small onions quartered
• 1 apple, cored and cut into chunks (optional)
• 1 Tbsp. dark brown sugar optional
• 1 Tbsp. Asian Fish sauce the best is Red Boat
• 6-8 cups Veggie Stock Zoup brand is the best
• Optional veggies: fresh spinach diced carrots, baby bok choy, mushroom, broccoli, broccolini
• 6 oz. rice noodles any width

Garnishes:

• 1 cup sliced scallions
• 1 cup chopped cilantro
• Bean sprouts chopped basil, chopped mint, thinly sliced jalapeno and lime wedges
• Dollop of Sriracha for extra spice
• 1 or 2 bok choys, cup in half

Instructions

Directions:

For the Noodles:

1. Cook rice noodles according to package directions (boil water, add noodles and cook for about 5-10 minutes). Unlike regular pasta you do not need to salt the water. They cook quickly and you can do this while your broth is simmering. Rinse and set aside.

For the Broth:

1. In a large cast-iron skillet (do not add oil!), combine the star anise, cardamom, coriander, cinnamon stick, black peppercorns and goji berries. Cook over low heat, stirring, until very fragrant, 5-10 minutes. Don’t skimp on this – it’s vital to the wonderful deep flavor. Remove and transfer to a small bowl.
2. In the same skillet, combine the shallots and onions (still no oil needed – you are dry-roasting). Cook over medium heat, stirring occasionally, until very deep golden brown (almost black on the ends) – 10-15 minutes. Remove from the skillet and set aside.
3. In a large pot add all of the vegetable broth and the pan-roasted onions and shallots or leeks. Bring to a boil, cover and simmer for 30 minutes (longer is better!)

4. Stir in the toasted spices and optional apple, cover and simmer for another 30 minutes. (If you are on a time crunch, you can add everything at once and simmer for 30 minutes)

5. Strain the broth into a large bowl, pressing on the solids. Add broth to a clean saucepan and stir in the fish sauce and optional brown sugar. Keep on a low simmer until you are ready to serve.

Prepare the Pho:

1. Add rice noodles to large soup bowls. Ladle the piping hot broth over the noodles. Top with scallions and cilantro. Garnish with bean sprouts, basil, mint, jalapeno and serve with lime wedges and Sriracha.