This vegan pho is a delicious take on classic Vietnamese noodle soup with all vegan ingredients. An amazingly flavorful broth, perfectly cooked rice sticks, sauteed tofu and all the toppings in the world! Comfort food at its best!

PREP TIME 20 mins

COOK TIME 15 mins

COURSE Main Course

CUISINE Asian

SERVINGS 3

CALORIES 178 kcal

INGREDIENTS
For pho broth
3 cups vegetable stock or water
1 large onion halved
2 inch ginger piece halved
1 cup cubed carrots
1/4 cup shredded cabbage
5 small cardamom
1 star anise
1 inch cinnamon bark
4 cloves
1 tablespoon coriander seeds
1 tablespoon soy sauce or tamari
1 tablespoon siracha or any hot sauce more for serving
1 tablespoon brown sugar or palm sugar
salt to taste
Other ingredients for vegan pho
100 grams flat rice noodles or thai rice sticks
4 baby carrots, peeled, halved and sauteed lightly
100 grams tofu cubed and toasted
1/2 cup shredded cabbage
1/2 cup cubed bell peppers
1/2 cup sprouts
fresh cilantro, basil, mint leaves
lemon wedges to serve
INSTRUCTIONS

Pho Broth
Heat 1 teaspoon sesame oil in a pan. Add halved onion and ginger piece. Cook in high heat for 3-4 minutes or until the onion and ginger char well
Now add 3 cups stock, whole spices, shredded or cubed veggies.
Next add tamari, chili paste or any hot sauce like siracha, brown sugar and salt to taste. Bring to a boil.
Cover and simmer for 5-6 minutes.
Strain the veggies and keep aside the broth until use.
Preparing the veggies & noodles
Heat 1 teaspoon oil in a skillet. Add shredded cabbage and saute for 2 minutes.
Add tofu cubes to the same oil and toast until crispy.
Cube the peppers, carrots and saute for a minute if preferred.
Prepare noodles as per package instructions. I soaked the rice sticks in hot water for 3-4 minutes.
Drain the softened noodles, add few drops of oil and toss. Keep covered until use.
Assemble & Serve Vegetarian Pho
Keep the prepared veggies ready in a plate.
Also keep sprouts ready.
Into a serving bowl place a portion of noodles, prepared veggies, tofu.
Pour hot broth over it.
Add fresh herbs, sprouts, more tofu, lemon wedges and finally a spoon of hot sauce or chili paste.
Serve vegan pho immedietly.
NOTES
You can add mushrooms in broth for deep earthy flavor.
If rice sticks are not available use any variety of noodles except ramen.
You can double the recipe.
NUTRITION
Serving: 3g
Calories: 178kcal