Recipes.

Vegan Vietnamese Pho

By Madeline Lu


I Quit Sugar - Vegan Vietnamese Pho by Madeline Lu
Photo by: Madeline Lu
  • 2 servings
  • Prep - 20 mins
    Cooking - 2 hours
  • Total - 2 hours 20 mins
I Quit Sugar - Vegan Vietnamese Pho by Madeline Lu
Photo by: Madeline Lu

This warming vegan recipe comes from Madeline Lu. She says:

"Below is a slightly adapted no-meat version of the traditional soup (which is cooked with beef bones). I particular enjoy making the broth of the Pho. It does take long time to simmer until the broth is ready, but I tell you, it is so worth the wait. The end result is just beyond words."  

Servings: 2
Preparation: 20 mins
Cooking: 2 hours

Tags: , , , , ,

Ingredients

For Broth

  • 1 medium onion (halved).
  • 3 pieces fresh ginger slices.
  • 1/2 tablespoon coriander seeds.
  • 1/2 tablespoon fennel seeds.
  • 1 stick cinnamon.
  • 2 cardamon pods.
  • 2 whole star anise.
  • 2 cloves garlic.
  • 4 cups vegetable stock.
  • 2-3 tablespoons soy sauce (to taste).

For Noodle Soup

  • 120 g rice noodles.
  • 1 handful bean sprouts.
  • 1 small handful of thai basil.
  • 1 small handful of coriander.
  • 1 small handful of chopped spring onion.
  • 1 lime (cut in half).
  • Salt and pepper (to taste).

Directions

1. Preheat oven to 220 degrees C.

2. Place onion and ginger slices on a baking sheet and roast in the preheated oven until lightly browned, about 5 mins. Take out the onion and ginger slices and set aside.

3. Place all the spices in a frying pan and dry roast for about 3-5 mins until fragrant. Stir constantly to prevent them from burning. Remove from the heat.

4. Add onion, ginger, roasted spices, and soy sauce in a large pot and cover with vegetable stock. Bring to a boil and then reduce to low heat. Simmer on low for 1-2 hours. Strain the stock into a saucepan and set aside. Meanwhile, cook the noodles according to instructions.

5. Prepare two serving bowl with cooked noodles, beansprout, Thai basil, coriander, and spring onions. Pour the hot soup over, season with salt and pepper, and serve with lime halves.


Note

I Quit Sugar - Vegan Vietnamese Pho by Madeline Lu

This warming vegan recipe comes from Madeline Lu. She says:

"Below is a slightly adapted no-meat version of the traditional soup (which is cooked with beef bones). I particular enjoy making the broth of the Pho. It does take long time to simmer until the broth is ready, but I tell you, it is so worth the wait. The end result is just beyond words."

Ingredients

For Broth

  • 1 medium onion (halved).
  • 3 pieces fresh ginger slices.
  • 1/2 tablespoon coriander seeds.
  • 1/2 tablespoon fennel seeds.
  • 1 stick cinnamon.
  • 2 cardamon pods.
  • 2 whole star anise.
  • 2 cloves garlic.
  • 4 cups vegetable stock.
  • 2-3 tablespoons soy sauce (to taste).

For Noodle Soup

  • 120 g rice noodles.
  • 1 handful bean sprouts.
  • 1 small handful of thai basil.
  • 1 small handful of coriander.
  • 1 small handful of chopped spring onion.
  • 1 lime (cut in half).
  • Salt and pepper (to taste).

Directions

1. Preheat oven to 220 degrees C.

2. Place onion and ginger slices on a baking sheet and roast in the preheated oven until lightly browned, about 5 mins. Take out the onion and ginger slices and set aside.

3. Place all the spices in a frying pan and dry roast for about 3-5 mins until fragrant. Stir constantly to prevent them from burning. Remove from the heat.

4. Add onion, ginger, roasted spices, and soy sauce in a large pot and cover with vegetable stock. Bring to a boil and then reduce to low heat. Simmer on low for 1-2 hours. Strain the stock into a saucepan and set aside. Meanwhile, cook the noodles according to instructions.

5. Prepare two serving bowl with cooked noodles, beansprout, Thai basil, coriander, and spring onions. Pour the hot soup over, season with salt and pepper, and serve with lime halves.

Note

I Quit Sugar - Vegan Vietnamese Pho by Madeline Lu

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