I (Becca) am a super big fan of all asian cuisine – Thai, Indian, Chinese, Vietnamese, Japanese – I love it ALL! And I love trying to make it myself at home. It’s a process, but I enjoy learning about different ways of cooking, new ingredients, and different ways of using ingredients I am familiar with! I know that’s not everyone’s jam – so luckily I’ll do the experimenting for you and only give you recipes I know taste great and are reproducible at home!
This vegetarian spin on Pho is warm and delicious and everything wonderful about Pho! I added mushrooms to mimic the typical meat protein, you could also add firm tofu or tempeh! And added bonus – this recipe is vegan and gluten free (as long as you use gluten free soy sauce – I use coconut aminos which are also gluten free)!
Happy cooking y’all!
Prep 15 mins ∙ Cook 1 hr ∙ Makes 6 servings ∙ Adapted from: cookieandkate.com
- 2 cinnamon sticks
- 2-3 whole cloves
- 6 cups veggie broth
- 2 cups water
- 1 yellow onion, peeled and quartered
- 4” knob of ginger, peeled and roughly chopped
- 3 garlic cloves, peeled and smashed
- 4 Tbs Coconut Aminos (or soy sauce, tamari for gluten free) – divided.
- Stems of cilantro, leaves reserved for garnish
- 1 Tbs neutral cooking oil (avocado, vegetable, grape seed oil)
- 1 Tbs fresh ginger, minced
- 2-3 cloves garlic, minced
- ½ cup white part of green onion, sliced. (reserve green tops for garnish)
- 4-5 cups leafy greens – bok choy, kale or a combo
- 1 cup button mushrooms (optional)
- Pinch of red pepper flakes
- 1/3 cup of water
- Zucchini noodles (optional)
- 10 oz rice noodles, cooked to package instructions.
Garnishes (Possibilities are ENDLESS yall!)
- Lime wedges
- Fresh bean sprouts, if you can find them
- Fresh basil
- Cilantro leaves (reserved from above)
- Chili paste or Sriracha
- Green onions (reserved from above)
- Jalapeño slices (only if you like it VERY spicy – we do not add)
- Sesame seeds – not traditional but looks pretty and adds a touch of protein
Start with the broth. Heat a dutch oven or other soup pot over medium heat. Add cinnamon and cloves. Dry roast for 2-3 minutes. You can also add 1-2 star anise pods. This is traditional to Pho but I omit.
Add vegetable broth and water. Then add onion, garlic, and ginger to broth. Bring to a boil then reduce heat and simmer for at least 30 minutes but if you have time to simmer for 1-2 hours that means more flavor.
Once broth is done simmering, remove from heat and add 2 Tbs coconut aminos (or soy sauce) and cilantro stems (if using), cover and let sit for 30 minutes off of the heat. Cilantro stems will add an herby flavor to the broth.
Add salt to broth to taste. Then strain the broth and keep warm on the stove.
Prepare your rice noodles to package instructions. While the noodles are cooking, start cooking your veggies.
Add 1 Tbs neutral cooking oil to a large skillet over medium-high heat. Add ginger and garlic, cook for 1 minute, until fragrant. Add whites of green onions, cook for one more minute.
Add mushrooms and greens along with 2 Tbs coconut aminos (or soy sauce), 1/3 cup of water, and a pinch of red pepper flakes. Adjust these seasonings to your taste, if you don’t like spice omit the red pepper flakes and you can use more or less of the coconut aminos.
Bring to a boil, cover and reduce heat to medium-low. Allow veggies to steam until the greens are wilted and the mushrooms are tender, about 5 minutes.
Remove lid and let veggies continue to cook for 1-2 minutes, this will allow some of the liquid to evaporate but leave you with enough of that flavorful goodness to add a spoonful or two to your bowl! Add zucchini noodles (if using) stir to incorporate and then remove from heat.
Assemble your bowl! Noodles, then veggies (along with some of the liquid in the bottom of your skillet!!), then broth and go crazy with whatever toppings you prefer… I prefer them all!!
I hope you all enjoy this Pho as much as we do around our house… I’m craving it even as I type this recipe!!