Vegan Pho

⭐️ Why You Should Try It

• It’s as close to authentic as possible: This easy vegan pho is based on many different versions I tried in Vietnam. Unlike many Westernized recipes, this one is adapted from authentic Vietnamese recipes. I also got tips from locals on how to make vegan pho. This recipe is Vietnamese-approved!
• The broth is rich and flavorful. With the perfect balance of saltiness and sweetness, the broth has complex flavors with a smoky aroma.
• It’s comforting, filling, and healthy!

📘 What Is Phở

Phở is one of the most popular Vietnamese noodle soups and is said to have originated in the early 20th century in the North of Vietnam. Phở consists of a broth infused with spices and served with rice noodles, beef or chicken, and fresh herbs.

Generally, it is usually enjoyed for breakfast, but it can also be eaten for lunch or dinner. Vietnamese people do not often cook phở at home. Hence it is usually bought on the street or from restaurants. The vegan version of Phở is called “Phở chay” in Vietnamese.

🥣 How to Make It

Broth

First, we start with the pho broth, which is one of the most important parts of the recipe. Here is what you will need:

• Carrots
• Radish – Daikon radish brings a lot of natural sweetness to the broth.
• Shallot and onion
• Salt and sugar – To season. You can use regular sugar, rock sugar, or coconut sugar.
• Vegan fish sauce – Optional. The addition of vegan fish sauce adds extra saltiness. If omitting, simply add more salt to taste.
• Mushroom seasoning – To improve the flavor, you can add some mushroom seasoning or glutamate. It is not mandatory at all, but it helps increase the overall taste of the broth.

Note: I only went with carrot and radish as the main components of the broth mainly because these are available year-round. Feel free to use corn as well, when it is in season, for a slightly sweeter and richer broth.

To prepare the broth:

Start by charring the onion and shallots in a non-stick skillet over medium-high heat for a few minutes. Charred onions and shallots will deepen the flavors of the broth.

Next, peel and slice the carrot and radish and transfer to a large pot along with the charred onion and shallots.

Cover with water and season with salt and sugar. Bring to a boil and let simmer uncovered for 35-40 minutes.

Should I remove the vegetables from the broth? That’s up to you! Usually, most of the vegetables are discarded. I personally only remove the onions and shallots from the broth and keep some of the carrots and radishes.

Spices to Flavor the Broth

Next, we will infuse the broth with whole spices. The spices used differ depending on the region and the cook. Here, we will be using a combination of spices that are usually used in Southern Vietnam. Here are the spices you will need:

• Black cardamom – If there is one spice you should not omit, it’s the black cardamom. It gives the broth a smoky aroma. You can buy black cardamom online or find it in most supermarkets.
• Cinnamon – I went with two cinnamon sticks here. I do not recommend using ground cinnamon for this recipe.
• Anise star
• Fennel seeds
• Coriander seeds
• Cloves
• Ginger – Fresh ginger is best. However, dried ginger slices will work as well.

If you don’t want to bother buying each spice individually, simply use a pho seasoning pack!

Toast the spices for 2-3 minutes in a non-stick skillet. This will help develop their aroma. Next, transfer the spices to a tea bag or a cheesecloth tied with a string.

Place the bag containing the spices in the broth and let it sit for about 10 minutes. I found that time enough to give the broth a rich flavor without adding any bitterness.

Add-ins

• Noodles – To make authentic phở, you will need thin and flat rice noodles (called “bánh phở” in Vietnamese).
• Vegan beef – In this recipe, I went with TVP imitation beef slices, but you can use any vegan “beef” alternative.
• Mushrooms – Sautéed mushrooms bring more texture and some fat to the broth. To prepare the mushrooms, simply sauté some oyster or cremini mushrooms in a tablespoon of oil over medium heat. Deglaze with a teaspoon of soy sauce and remove from heat.
• Bean sprouts – Optional. For some crunch!
• Green onions – Also called scallions, for a vibrant green color and a sharp flavor.
• Thai basil – Different from regular basil, Thai basil has a licorice and anise flavor. It’s also a bit peppery.
• Cilantro – And/or culantro. Cilantro is only used sparingly. It is not the main herb used to flavor the broth.
• Onion – Raw onion slices add some crunch.

🍜 How to Assemble

Once your broth and add-ins are ready, it’s time to assemble!

1. Arrange a handful of bean sprouts in a bowl.
2. Top with cooked rice noodles, fried tofu, vegan beef, and sautéed mushrooms.
3. Garnish with green onions, Thai basil, cilantro, and raw onion slices.
4. Finally, pour the piping hot broth into the bowl and serve immediately!

Extra flavorings

Phở is always served with extra condiments:

• Hoisin sauce – Called “Tương đen” in Vietnamese, this sauce is salty and slightly tangy. Want to make your own? Check out this easy hoisin sauce recipe!
• Sweet chili sauce – For some spiciness, use homemade sweet chili sauce, or the Cholimex brand.
• Saté – Saté is also sometimes added to the broth for a hint of lemongrass and some heat.
• Lime juice – For a zesty flavor and a subtle tanginess.

📔 Tips

• Do not discard all of the vegetables used to prepare the broth: leave some of them in the broth; it will taste even better the next day! I would advise against leaving them all, though, as it will soak up some of the broth, and you will end up with less liquid. I usually just keep about 1/3 of the carrots and radishes.
• Make sure the broth is salty enough. Taste before serving, and do not hesitate to add extra salt if needed.
• Do not omit the herbs. Fresh herbs are essential to make a good phở!