Why You’ll Love This Vegetarian Pho Recipe
If you’ve ever craved a warm, comforting bowl of soup, you’ll absolutely love this vegetarian pho recipe. It’s not just delicious; it’s a soothing hug in a bowl.
The aromatic broth, infused with spices, creates a symphony of flavors that warms you from the inside out. Plus, it’s versatile! You can customize it with your favorite toppings, making each bowl uniquely yours.
Whether you’re a long-time vegetarian or just looking to enjoy a lighter meal, this pho hits the spot. Trust me, once you try this recipe, you’ll find yourself making it time and again. It’s that good!
Ingredients of Vegetarian Pho
When it comes to whipping up a fantastic vegetarian pho, the ingredients play a starring role. Each component adds its own flair, creating a deliciously aromatic broth that’ll have you dreaming of far-off places. Imagine that warm hug in a bowl, filled with all the flavors of the spices, the crunch of fresh veggies, and the comforting texture of the noodles. It’s a symphony of tastes, and you get to be the conductor.
So, let’s gather what we need to make this incredible dish, shall we?
Here’s what you’ll need to create your very own vegetarian pho:
- 1 small unpeeled onion, quartered
- 2 unpeeled shallots, halved
- 8 garlic cloves, halved
- Ginger, coarsely sliced
- 2 (3-inch) cinnamon sticks
- 2 star anise pods
- 4 cloves
- 8 cups clear vegetable stock
- 3 tablespoons soy sauce
- Salt (to taste)
- 1 lb rice noodles
- 8 ounces seitan or 8 ounces fried tofu, sliced
- 6 scallions, thinly sliced (both green and white parts)
- 1 1/2 cups bean sprouts (approx)
- Mint (a big handful, to taste) or cilantro leaf, left whole (a big handful, to taste)
- 1 lime, cut into wedges (for serving)
- Hoisin sauce (to taste)
- Sriracha chili paste (to taste)
Now that we’ve got our ingredients lined up like good little soldiers, there are a couple of things to take into account.
First, don’t be afraid to play around with the toppings. If you’re not a fan of mint, cilantro is a great substitute, but if you’re feeling adventurous, why not throw in some sliced jalapeños for a spicy kick?
And about that seitan or tofu—choose based on your mood or what you have on hand. They both add a nice protein punch, but you can totally mix it up if you’re feeling rebellious.
Just remember, the beauty of this dish is in its customization, so make it yours!
How to Make Vegetarian Pho
Let’s explore the delightful process of making vegetarian pho, shall we? First things first, grab your 1 small unpeeled onion and quarter it, along with those 2 unpeeled shallots, halved.
Now, this part is a bit magical—heat up a large pot over medium-high heat. Toss in the onion, shallots, 8 garlic cloves (halved), and a generous slab of ginger, coarsely sliced. Don’t forget the 2 (3-inch) cinnamon sticks, 2 star anise pods, and 4 cloves. As you dry-roast these aromatic ingredients, give them a gentle stir occasionally.
What’s that? The smell is already wafting through your kitchen? Yes, it’s like a warm hug from your favorite spice market. Once the veggies are beautifully charred, pour in the 8 cups of clear vegetable stock and add 3 tablespoons of soy sauce. Bring this glorious mixture to a boil over high heat, then reduce the heat to medium-low, cover, and let it simmer for about 25 minutes.
While your broth is getting all cozy and fragrant, it’s time to prep those rice noodles. You’ll need 1 lb of them, so place the noodles in a large bowl and pour boiling water over them to cover. Let them soak for about 20 minutes. Trust me, this step is essential—nobody wants a sad, mushy noodle.
Once your broth has simmered and your noodles have soaked to perfection, it’s time to bring everything together. Gently add either 8 ounces of seitan or 8 ounces of sliced fried tofu to the warm broth. Let them heat through for a minute or two.
Now, drain those rice noodles and divide them evenly among 4 to 6 large bowls. Using a slotted spoon, scoop out the seitan or tofu and distribute it among the bowls like the generous soul you are. Finally, ladle that hot, fragrant broth all over the noodles.
Now for the fun part—serving! Place the bowls of pho on the table with a platter of 6 thinly sliced scallions, about 1 1/2 cups of bean sprouts, a big handful of fresh mint or cilantro leaves, and wedges of lime.
Don’t forget the hoisin sauce and sriracha chili paste for anyone who enjoys a bit of a kick. This way, everyone can customize their soup just the way they like it. Watching friends and family add their own toppings is like a cooking show in your kitchen.
Just remember, this dish is all about comfort and creativity, so enjoy every delicious spoonful. Happy cooking!
Vegetarian Pho Substitutions & Variations
While I love the classic flavors of vegetarian pho, experimenting with substitutions and variations can elevate the dish even further.
For instance, I sometimes swap seitan for marinated tempeh or even chickpeas for a different protein punch. If I’m out of rice noodles, I’ll use zucchini noodles or even quinoa for a gluten-free option.
Adding different herbs like basil or Thai basil creates a unique twist, and I enjoy throwing in extra veggies like bok choy or mushrooms.
Don’t hesitate to adjust the spices; a hint of lemongrass or a splash of coconut milk can truly transform your bowl!
Additional Tips & Notes
Exploring substitutions and variations can be a fun way to personalize your vegetarian pho experience. If you prefer a spicier broth, try adding more chili paste or fresh chilies.
I love using different herbs, so feel free to mix in Thai basil or even parsley if you can’t find mint or cilantro. For added texture, consider tossing in some mushrooms or bok choy.
Remember, you can also play with the toppings—try adding sliced jalapeños or crushed peanuts for crunch. Don’t hesitate to adjust the broth’s saltiness or sweetness to suit your taste.
Enjoy the process and make it your own!