Veg Pho

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.

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.

View the interactive Veg Pho recipe