Traditional recipes

Vegetarian pho (Vietnamese noodle soup) recipe

Vegetarian pho (Vietnamese noodle soup) recipe

  • Recipes
  • Dish type
  • Soup
  • Noodle soups

An aromatic broth is ladled over rice noodles, fried tofu and mushrooms in this bright and fresh Vietnamese-inspired vegetarian pho soup.

2 people made this

IngredientsServes: 6

  • Fro the soup
  • 2.25L vegetable stock
  • 1 onion, peeled and halved
  • 4 tablespoons soy sauce
  • 8 cloves garlic, coarsely chopped
  • 2 cinnamon sticks
  • 2 teaspoons ground ginger
  • 2 pods star anise
  • 2 bay leaves
  • For the additions
  • 450g thin rice noodles
  • 2 tablespoons vegetable oil, or as needed
  • 400g firm tofu, drained and cut into 5mm slices
  • 225g enoki mushrooms
  • 4 scallions, thinly sliced
  • 25g coarsely chopped fresh coriander
  • 1 lime, cut into wedges
  • 2 jalapeno peppers, sliced into rings
  • 25g beansprouts
  • 1 tablespoon Thai basil leaves, torn into bite-size pieces

MethodPrep:30min ›Cook:1hr4min ›Ready in:1hr34min

  1. Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise and bay leaves in a large pot; bring to the boil. Reduce heat; cover and simmer until flavours combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
  2. Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
  3. Heat oil in a large pan over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
  4. Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and fresh coriander. Ladle in hot broth.
  5. Serve lime wedges, jalapeno peppers, beansprouts and basil alongside for garnishing each bowl.

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Vietnam Vegetarian Dishes

Soak mushrooms in hot water to cover until soft, about 20 minutes. Drain cut off tough stems and discard. Cut caps into thin strips set aside.

Pour oil into a 4- to 5-quart pan. Place over medium heat and add garlic and ginger stir until garlic is light gold. Add broth and mushrooms bring to a boil on high heat. Add tofu cover and simmer until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and cornstarch until smooth stir into soup. Cook, stirring, until soup boils. Add white pepper and chili oil to taste. Stir in onions. Pour into a tureen. offer noodles and peas to add to taste.

Makes 6 servings.


Pho is a forgiving recipe to make and there are no hard and fast rules when you are making it

PHO Noodle Soup Is very versatile and any recipe, I feel should not have too many hard and fast rules. That it should have this and not that. The ingredients below will give a broad frame work to build your soup upon.

Pho Vietnamese noodle soup

Now that we’ve provided the possible ingredients, let’s start cooking!

The Soup Stock/Broth

Step 1: In a large pot or pan, boil 3-5 cups of water and bring to a boil under low-medium heat.

Step 2: While the water is being brought to boil, roast the onion, shallots and ginger until dark grill marks appear. Simply put, char them a little. It takes about 5-7 minutes. You can use a mini toaster, an oven or a grill press.

Step 3: Prepare the fruits and vegetables:

  • Cut the apple and pear in half and remove the core. Cut each piece in half and set aside
  • Quarter the turnip
  • Peel the carrots and cut into 1-inch pieces

Step 4: Using a disposable tea bag, put the cinnamon sticks, star anise, and cloves inside and drop it into the boiling water. Add the onions, shallots, ginger, fruits and vegetables into the pot.

Step 5: Change the heat setting to medium-low. Add the vegetable bouillon cube and let it simmer for 30-35 minutes.

Step 6: While it is simmering, you can add salt or soy sauce to taste. You can add the bok choy once the soup is cooked (blanch) since it cooks easily. This is to keep it fresh and crisp.

Toppings

Step 1: Put a small amount of cooking oil in a skillet and add half of the chopped leeks and fry until they are golden brown or fragrant.

Step 2: Add the sliced mushrooms and 1/2 head of broccoli then season with a little salt and pepper. Pour 1/4 cup of soup stock for flavor and set it aside.

Step 3: If the oil is not enough, add a little more then put in the rest of the chopped leeks then add the tofu slices and fry until golden brown and set aside.

Noodles

Once the soup and toppings are ready, you’re now ready to cook the noodles.

Step 1: Wash the rice noodles and immerse it in boiling water for about 5-10 minutes or until ready.

Step 2: Using a strainer or colander, drain the water and you’re now ready to eat.

Putting Everything Together

Step 1: Place the desired amount of noodles you would like and add your desired amount of toppings – tofu, mushrooms, bok choy, etc.

Step 2: Pour the soup stock over and sprinkle with garnishes – basil, green onions, bean sprouts or other herbs like cilantro or mint leaves

Step 3: Add hoisin sauce then squeeze some lemon over the soup.

Step 4: Serve and enjoy!

  • Any type of tofu would be alright. You can use seasoned tofu, firm tofu, etc.
  • You can add more apples and pears if you would like sweet-tasting soup stock.
  • Put in as much toppings as you want since it is a homemade dish. You don’t have to restrain yourself. It is alright because the ingredients are healthy and good for your body.
  • If you want a spicy soup, you can add sliced jalapenos to your garnishes.

How to Make Easy Vegan Pho (Vietnamese Noodle Soup)

Traditional pho is made with beef or chicken that requires long preparation time. My vegan pho version is easier to put together and it takes much less time. Not to mention it is healthier and tastes just as great! Probably not 100% authentic but who cares?

Pho Broth

Pho is all about the broth. Its flavor comes from spices and herbs, such as star anise, cinnamon, cloves, allspice, ginger, coriander and lemongrass. I added dried shiitake mushrooms and miso paste for an extra savory note.

For the pho broth, dry toast the spices in a large pot under medium heat until fragrant and then add roughly chopped onion, garlic, lemongrass and ginger. Cover with vegetable broth and water, add whole dried shiitake mushrooms and bring to a boil under medium heat. Reduce the heat and let the broth simmer for 30 minutes.

When the pho broth is done, strain it through a sieve, keeping the shiitake mushrooms. Slice them and add to the soup. Add miso paste dissolved in a ladle of hot broth. Try the soup and add soy sauce to taste.

Pho Toppings

While the broth is on the stove, bring a large pot of water to a boil and cook your rice noodles as per package directions (usually about 3 minutes). Rinse them under cold water to stop the cooking process.

I used enoki mushrooms (plus the shiitake from the broth) but you can feel free to use any mushrooms you have at hand. Clean them and chop if needed, so that they are ready to be added to the broth once it&rsquos cooked.

I used baby bok choy, spinach, carrots, snow peas and bean sprouts. You can add any combination of these and it&rsquos not a problem at all if you don&rsquot use them all. Once the broth is strained, put it back to the stove and add spiralized or julienned carrots and bok choy.

Add spinach after about 4-5 minutes and cook for 2 more minutes.

Distribute snow peas and bean sprouts among the bowls and poor the soup over them. They don&rsquot need to be cooked.

Pho Garnishes

  • Scallions/green onions, chopped
  • Lime, slices or wedges
  • Hot chili peppers, chopped
  • Mint leaves
  • Thai basil leaves
  • Cilantro (I almost skipped it, since my husband is not a fan)

Choose any (or all) of the above-mentioned garnishes. Be careful with the chili peppers. I bought mine in an Asian store, and they were so very hot that it was enough to add just ONE slice. Add more soy sauce and freshly ground black pepper to taste. Enjoy!

Here is the full recipe of my easy vegan pho. For a Vietnamese-themed dinner party, consider these vegan spring rolls with peanut sauce. They&rsquoll go so well with this vegan pho!


Story about Phở

“Phở” is a popular dish in the north of Vietnam and properly the second most popular food among Vietnamese (after boiled rice). Nam Dinh is said to be the homeland of “Phở”, however, Hanoi is where this delicious food is largely consumed and becomes famous specialty. “Phở” is favorite breakfast, lunch or late night snack of many Hanoians and becomes a must-try food for any tourist comes to the city.

About 50 years ago, “phở” was brought from the north to the south of Vietnam and new dishes like “phở tôm”- shrimp noodle, “phở khô Gia Lai”-dried noodle were born. After 1975, many Saigoneses immigrated to the US, Canada, Australia, and brought “Phở Sài Gòn” to the Western. Nowadays, prestigious restaurant chain like “Phở 24” which operates in Vietnam and many countries all over the world makes it known internationally.

Today, instant “phở” can be easily purchased in any grocery or supermarket. Cooking this kind of “phở” requires a little amount of time (just few minutes), and people can enjoy “phở” anytime, anywhere they want (they only need a bowl and boiling water). However, people still prefer to enjoy “phở” at roadside restaurants because of better flavor, lively atmosphere and their habit somehow. There are a few varieties of this dish, mostly on the types of cooking and the kind of meat involved. It never hurts to learn some of the word when ordering the dish, not only to present yourself as a food-savvy but also to make you more approachable to the local.


Recipe: Tasty Vegetarian Pho (Vietnamese Noodle Soup)

Vegetarian Pho (Vietnamese Noodle Soup). Read Customer Reviews & Find Best Sellers. Simmer seitan in the broth until heated through. Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan.

Vegetarian Pho (Vietnamese Noodle Soup) The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth. Traditionally, the soup is made with beef or chicken bones. Vegetarian versions, called phở chay, may be found at Buddhist establishments or restaurants catering to contemporary, Western clientele but, sadly, these often leave much to be desired. You can cook Vegetarian Pho (Vietnamese Noodle Soup) using 22 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vegetarian Pho (Vietnamese Noodle Soup)

  1. Prepare of Soup Broth.
  2. Prepare 1 large of sweet onion peeled and quartered.
  3. Prepare 1 small of piece ginger (about 2 inch) peeled and halved length wise.
  4. It’s 1 head of full nutmeg (you can also use a small cinnamon stick).
  5. It’s 2 clove of garlic.
  6. Prepare 1 pinch of coriander, cilantro, or basil.
  7. Prepare 4 medium of carrots, peeled and coarsely chopped.
  8. Prepare 4 cup of vegetable stock.
  9. You need 2 tsp of soy sauce.
  10. It’s of Noodles.
  11. Prepare 1/2 lb of flat rice noodle (I used thicker noodles but use according to preference).
  12. It’s of Toppings.
  13. You need 2/3 packages of extra firm fried until crispy tofu (you can substitute any protein you desire here such as chicken, beef, beans, etc).
  14. Prepare 4 medium of mushrooms (by preference, I like shitake for asian dishes).
  15. You need 1 bunch of vegetables of your choice (I used bok choy and borccoli).
  16. It’s of Garnishes.
  17. It’s 1 bunch of bean sprouts.
  18. You need 1 bunch of cilantro (a handful is usually good).
  19. You need 1 of chile pepper, or any hot pepper, sliced.
  20. Prepare 1 of lime cut into slices.
  21. Prepare 2 of stock green onion, sliced into small pieces.
  22. Prepare 1 of your favorite sauces such as Hoisin, Sriracha, etc.

The ingredients needed to prepare Vegetarian Pho (Vietnamese Noodle Soup): You need of Soup Broth. Provide of sweet onion peeled and quartered. You need of full nutmeg (you can also use a small cinnamon stick). Get of coriander, cilantro, or basil.

Vegetarian Pho (Vietnamese Noodle Soup) instructions

  1. For the broth:.
  2. Char the onion and ginger under the broiler until slightly black (about 5 minutes per side).
  3. Dry roast star anise, nut meg and cilantro in a large pot over medium heat until you can smell the flavors. Stir to prevent burning..
  4. Once flavors are aromatic, add the vegetable stock, soy sauce, charred onion and ginger. Bring to a boil and let simmer for about 30 minutes. Reduce heat and keep hot until ready to serve..
  5. For the noodles:.
  6. In a medium pot, bring water to a boil. Once water is boiled, turn off heat, add noodles, cover and let cook for 5-7 minutes (or follow package directions). Remove from heat, drain and rinse with cold water to stop cooking..
  7. For Toppings:.
  8. Prepare however you desire. I fried the tofu in oil until crispy and cooked the veggies until slightly wilted and warmed throughout. Season as desired, but note the flavor of the broth is the main seasoning for the whole dish.
  9. For the garnishes:.
  10. Prepare garnishes and arrange on a plate. Add the desired amount of garnishes to your own dish once meal is prepared and served..

And once this rich vegetable broth is paired with savory umami mushrooms, fresh veggies, chewy rice noodles, plus fresh herbs and garnishes galore, this vegan pho will rival traditional beef pho any day, in my opinion! I also love it because it's incredibly hearty, without feeling too heavy. Because vietnamese pho soup is essentially meat based, made from beef or pork broth. But guys, if you truly want a vegetarian pho recipe, I'd definitely try this one out. The base of a pho is always a flavorful broth and we've tried to pack in as much flavor as possible.


How to Make Homemade Vegetarian Pho (Vietnamese Noodle Soup)

Vegetarian Pho (Vietnamese Noodle Soup). This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! To appease my travel cravings for now, I'm cooking up some exotic recipes in my kitchen, including Vietnamese pho. It's hot, comforting and fresh, and fills the house with warming.

A recipe for Vietnamese noodle soup that's vegetarian, vegan, and gluten-free. In the interest of making vegetarian phở at home, I consulted my mother, who recalled her experience living in a Vietnamese Buddhist community that made meat-free phở broth with a medley of spices, ginger, and. To make this vegan pho soup recipe, you will need: Veggies: We typically follow the lead of our favorite vegetarian-friendly Vietnamese restaurant here in Barcelona, and add a mixture of baby bok choy, shiitake mushrooms and sliced carrots to our veggie pho.

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian pho (vietnamese noodle soup). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Pho (Vietnamese Noodle Soup) is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Vegetarian Pho (Vietnamese Noodle Soup) is something which I have loved my entire life. They’re nice and they look wonderful.

This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! To appease my travel cravings for now, I'm cooking up some exotic recipes in my kitchen, including Vietnamese pho. It's hot, comforting and fresh, and fills the house with warming.

To get started with this recipe, we must prepare a few ingredients. You can have vegetarian pho (vietnamese noodle soup) using 22 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian Pho (Vietnamese Noodle Soup):

But feel free to toss in any other. A quick and easy recipe for Vietnamese vegetarian pho noodle soup. Made with a mushroom broth, fresh tofu and fried tofu, onions, cabbage and carrots. This vegan pho recipe is a simple take on the classic Vietnamese noodle soup.

Steps to make Vegetarian Pho (Vietnamese Noodle Soup):

  1. For the broth:.
  2. Char the onion and ginger under the broiler until slightly black (about 5 minutes per side).
  3. Dry roast star anise, nut meg and cilantro in a large pot over medium heat until you can smell the flavors. Stir to prevent burning..
  4. Once flavors are aromatic, add the vegetable stock, soy sauce, charred onion and ginger. Bring to a boil and let simmer for about 30 minutes. Reduce heat and keep hot until ready to serve..
  5. For the noodles:.
  6. In a medium pot, bring water to a boil. Once water is boiled, turn off heat, add noodles, cover and let cook for 5-7 minutes (or follow package directions). Remove from heat, drain and rinse with cold water to stop cooking..
  7. For Toppings:.
  8. Prepare however you desire. I fried the tofu in oil until crispy and cooked the veggies until slightly wilted and warmed throughout. Season as desired, but note the flavor of the broth is the main seasoning for the whole dish.
  9. For the garnishes:.
  10. Prepare garnishes and arrange on a plate. Add the desired amount of garnishes to your own dish once meal is prepared and served..

To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Vietnamese pho is almost always meat based, but this vegetarian pho recipe is a good substitute recipe if you don't eat meat. It has depth of flavor, body in the broth and lots of spicy notes. I'm not going to claim that this is the most authentic pho recipe out there.

So that’s going to wrap this up with this special food vegetarian pho (vietnamese noodle soup) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!


Vegan Pho | Asian Noodle Soup

Here&rsquos a simple, yet filling vegan Pho soup (vegan Asian noodle soup) recipe that bursts with flavors and has a subtle spicy taste. It&rsquos similar to the popular Vietnamese Pho soup recipe, turned vegan.

I continue the series of Asian recipes for this year&rsquos challenge of &lsquoveganizing&rsquo popular traditional recipes from various world cuisines, with this simple and nourishing vegan Asian noodle soup &ndash vegan Pho.

This vegan Pho / Asian noodle soup is an explosion of flavors in a bowl. Usually, this recipe is made with poultry, pork or beef but I turned it vegan. You can use any type of noodles, but I prefer the extra-large rice noodles for this. It&rsquos more filling this way. You can also use homemade linguine or other vegan fresh noodles.

To enhance the flavors of the ingredients used in this recipe, I would recommend you to follow it just like I wrote it below, and not skip the stir-frying part. This cooking method gives this vegan Pho noodle soup even more flavor and makes the aromas stronger.

This recipe is pretty easy to make. It&rsquos quite similar to the popular Vietnamese Pho recipe. Did you know that Pho comes from the French dish &ldquopot au feu&rdquo and was integrated into the Asian cuisine during the French colonial period in Vietnam? Just like the Tofu Banh Mi recipe, I posted earlier on the blog.

Many things have changed about this noodle soup recipe, in its almost 100 years of existence. In the beginning, the Pho Bo version was popular. Traditionally, the soup was made with just boiled beef, noodles and broth. Later appeared the Pho Ga with chicken and Pho Lo with pork. The last one appeared during the war when the cattle were used as traction animals.

The only thing that is certain is that this amazing vegan Pho soup is that it&rsquos energizing! It&rsquos served warm and spicy and seems to have an energizing effect on you, making you feel better after eating it. Or at least this is the effect its spiciness had on me! 🙂

I have a difficult relationship with cilantro, but I do tolerate it in small amounts in Asian and Mexican foods. You can also use parsley instead of cilantro if you don&rsquot like it. When you serve this vegan Pho noodle soup, do not forget about the lime. One-quarter of lime, freshly squeezed in the soup has a huge impact on the taste! You can also add in other spicy sauces if you want it extra-hot.

Hope you&rsquoll like this easy vegan Pho noodle soup recipe! Don&rsquot forget, if you give my recipes a try, take a photo and tag me on Instagram @gourmandelleblog and use the hashtag #gourmandellerecipe. I will feature you on my Facebook page and/or Instagram Stories! 🙂


Guys this soup is SOOO good! Like, my new favorite soup good! It comes together quickly thanks to using store-bought broth here. To get restaurant-quality pho, in a fraction of the time the broth simmers with aromatics and sauces before adding the shrimp and veggies. Other than the noodles, this pho is a one-pot meal. For more Vietnamese recipes, try my Shaking Beef, Shrimp Summer Rolls, and Slow-Cooker Banh Mi Rice Bowls.

Shrimp pho, pronounced “fuh,” is a traditional Vietnamese soup consisting of shrimp and vegetables in an aromatic broth served over rice noodles and topped with a variety of garnishes. It’s typically eaten with chopsticks and a big soup spoon but use whatever you have.

The stock is absolutely delish, you’re going to have to trust me here! Don’t leave anything out. For my shortcut stock, I use the following ingredients to flavor the stock:

  • Fish sauce
  • Soy sauce
  • Cinnamon stick
  • Star anise pod
  • Sliced ginger
  • Shrimp shells (If you use already-peeled shrimp, don’t worry about adding shells to the broth.)


Watch the video: Фо Бо. Вьетнамский суп Фо с говядиной. (December 2021).