I tried Pho for the first time when I cooked it as a task for my Forks Over Knives Cooking Course. I’ve never made such a rich stock before. However, I was not completely satisfied with my result. I spent much time checking different recipes and trying to achieve a more authentic taste. That is hard because I’ve never tried the original and probably never will.
In the end, by adding lots of spices and a few weird ingredients, I’ve reached that powerful, sweet, and so satisfying taste! It’s so delicious! You should definitely try it.
The best thing is that you can use this stock as a base and use different toppings each time.
By the way here’s my certificate (I always wanted to use it somewhere):
To make the stock, you must first char the onions and ginger. Just place a wire cooling rack over the burner, put onions and ginger on top and cook for about 5 minutes on each side.
Then, put all the ingredients except nutritional yeast and soy sauce in a large pot and cover it with 2 litres of cold water. Bring to a boil. Lower the heat and let it simmer uncovered for 1 to 1 1/2 hours.
After 1 hour of simmering, mix nutritional yeast with hot water and let it sit for 10 minutes. Pour the liquid into the stock, leaving the sediments in a glass (we want a clear stock). Add soy sauce. Taste for seasoning.
When done, let it cool a bit and then strain. There should be about 1 litre of liquid.
To assemble the soup, cook noodles and blanch the vegetables and mushrooms. Put noodles in a bowl and top with vegetables, mushrooms and bean sprouts. Pour the hot stock. Serve with fresh herbs, chilli slices and lime wedges on a side.
PrintVegan Pho
Rich, spicy and nourishing Vietnamese soup vegan way.
- Prep Time: 15 min
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 1x
- Category: Soup
- Cuisine: Vietnamese
Ingredients
Scale
For the stock:
- 2 large onions, cut in quarters
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1/2 cup dried shiitake mushrooms
- 1 medium sweet apple, cored, peeled and chopped
- 4 cloves garlic
- 1 inch piece of ginger, halved
- 1 small chili pepper, halved
- Small bunch of fresh herbs (cilantro, mint, Thai basil)
- 1 tbsp black peppercorns
- 1 tsp whole cloves
- 1 cinnamon stick
- 4 star anise
- 2 slices of orange, peeled
- 2 liters of cold water
- 3 tbsp nutritional yeast flakes
- 1 cup hot water
- 1 tbsp soy sauce
For the soup:
- 1 cup mushrooms (brown Shimeji, Enoki or Shiitake)
- 1 cup green vegetables (bok choy, broccoli, snow peas)
- handful of soy sprouts
- 200g dry noodles of your choice
- fresh herbs, chilli slices and lime wedges for garnishing
Instructions
- To make the stock first you have to char onions and ginger. Just place a wire cooling rack over the burner, put onions and ginger on top and cook for about 5 minutes on each side.
- Put all the ingredients except nutritional yeast and soy sauce in a large pot and cover with 2 litres of cold water. Bring to a boil. Lower the heat and let it simmer uncovered for 1 to 1 1/2 hours.
- After 1 hour of simmering, mix nutritional yeast with hot water and let it sit for 10 minutes. Pour the liquid into the stock, leaving the sediments in a glass (we want a clear stock). Add soy sauce. Taste for seasoning.
- When done, let it cool a bit and then strain. There should be about 1 litre of liquid.
- To assemble the soup, cook noodles and blanch the vegetables and mushrooms. Put noodles in a bowl and top with vegetables, mushrooms and bean sprouts. Pour the hot stock. Serve with fresh herbs, chilli slices and lime wedges on a side.
Notes
You can freeze this stock for later.
Nutrition
- Calories: 295
- Sugar: 17.5g
- Sodium: 889mg
- Fat: 2.3g
- Saturated Fat: 0.1g
- Carbohydrates: 60.8g
- Fiber: 9.5g
- Protein: 12.3g
- Cholesterol: 0mg
