Veg Pho

By The AllVeggie Kitchen

Veg Pho - vegetarian recipe

This Veggie Pho recipe is a weeknight lifesaver. You get all the comfort of a rich broth with tender noodles, and it's mostly hands-off cooking.

Cook: 45 min · Serves 4 · Difficulty: Easy · Categories: Quick Meal, Gluten-Free

Why this is good to eat

I love how easily this comes together once you've chopped your veggies. The broth gets its amazing flavor from simmering, so it's a good one to make ahead. It's super comforting, especially on a chilly evening.

Ingredients

  • 200 grams flat rice noodles
  • 2 tablespoons olive oil
  • 1 large onion
  • 2 medium carrots
  • 4 cloves garlic
  • 2.5 centimeters fresh ginger
  • 2 cinnamon sticks
  • 4 whole star anises
  • 8 whole cloves
  • 0.5 teaspoon black peppercorns
  • 6 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup sliced mushrooms
  • 1 cup chopped bell pepper
  • 1 cup chopped bok choy
  • 0.5 cup chopped scallions
  • 0.5 cup fresh cilantro
  • 0.25 cup fresh mint leaves
  • 1 lime

Instructions

  1. Place 2 cinnamon sticks, 4 whole star anises, 8 whole cloves, and 0.5 teaspoon black peppercorns in a dry skillet over medium heat. Toast for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
  2. Peel and thinly slice 1 large onion, 2 medium carrots. Peel and thinly slice 4 cloves garlic and 2.5 centimeters fresh ginger.
  3. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the sliced 1 large onion, 2 medium carrots, 4 cloves garlic, and 2.5 centimeters fresh ginger. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and become aromatic.
  4. Add the toasted spices (cinnamon sticks, star anises, cloves, black peppercorns) to the pot with the sautéed vegetables. Stir and cook for 1 minute until well combined and fragrant.
  5. Pour in 6 cups vegetable broth. Add 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 teaspoon salt, and 0.5 teaspoon black pepper. Bring the broth to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld. The longer it simmers, the more fragrant it will be.
  6. While the broth simmers, prepare 200 grams flat rice noodles according to package instructions. Usually, this involves soaking them in hot water or briefly boiling them. Drain and set aside.
  7. After the broth has simmered, strain it through a fine-mesh sieve into another clean pot or bowl, discarding the solids (vegetables and spices). This leaves you with a clear, aromatic broth.
  8. Return the strained broth to the heat. Add 1 cup sliced mushrooms, 1 cup chopped bell pepper, and 1 cup chopped bok choy. Simmer for 5-7 minutes until the vegetables are tender-crisp.
  9. To serve, divide the cooked rice noodles among 4 serving bowls. Ladle the hot broth with cooked vegetables over the noodles. Garnish each bowl with 0.5 cup chopped scallions, 0.5 cup fresh cilantro, 0.25 cup fresh mint leaves, and a wedge of 1 lime for squeezing.

Frequently Asked Questions

How do I make Vegetarian Pho?

To make Vegetarian Pho, you'll first toast whole spices like cinnamon, star anise, cloves, and peppercorns. Then, sauté onions, carrots, garlic, and ginger, add vegetable broth and seasonings, and simmer to create a fragrant broth. Cook rice noodles separately, strain the broth, add fresh vegetables, and serve over noodles with fresh herbs and lime.

How long does it take to make this recipe?

This recipe takes approximately 45 minutes to prepare and cook. This includes about 15 minutes for prep work and 30 minutes for cooking and simmering the broth.

How many servings does this recipe make?

This Vegetarian Pho recipe is scaled to serve exactly 4 people. You can easily double the ingredients to serve 8 or halve them for 2 servings.

Is this recipe vegetarian?

Yes, this recipe is strictly 100% vegetarian. It uses vegetable broth, rice noodles, fresh vegetables, and plant-based seasonings, with no meat, fish, or eggs, making it suitable for a vegetarian diet.

Can I make this ahead of time?

The broth for the Vegetarian Pho can be made 1-2 days in advance and stored in the refrigerator. Reheat the broth before serving, and cook the rice noodles and fresh vegetables just before serving for the best texture and flavor. Store leftover components separately.

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