Why You’ll Love This Vegetarian Vietnamese Pho Recipe
If you’ve ever craved a warm, comforting bowl of soup that’s both flavorful and nourishing, then this Vegetarian Vietnamese Pho recipe is just what you need.
I adore how this dish bursts with aromatic spices, creating a symphony of flavors that dance on your palate. The combination of fresh herbs and vibrant vegetables elevates each spoonful, making it a delightful experience.
Plus, it’s incredibly versatile! You can customize it with your favorite toppings or adjust the spice level to suit your taste.
It’s not just a meal; it’s a comforting hug in a bowl that warms the soul. Give it a try!
Ingredients of Vegetarian Vietnamese Pho
When it comes to making a delicious bowl of Vegetarian Vietnamese Pho, the ingredients truly set the stage for this comforting dish. You’ll find a wonderful mix of aromatic spices, fresh herbs, and hearty components that come together to create a delightful experience.
It’s like a party in your bowl, and trust me, you’ll want to invite your taste buds to this celebration. So, let’s gather what we need to cook up this tasty treat!
Ingredients for Vegetarian Vietnamese Pho:
- 10 cups vegetable broth
- 5 garlic cloves, coarsely chopped
- 3 inches fresh ginger, sliced in thirds lengthwise
- 2 cinnamon sticks
- 3 star anise
- 6 cloves
- 3 bay leaves
- 5 teaspoons coriander seeds
- 2 small white onions, coarsely chopped
- 2 small white onions, thinly sliced
- 4 green chilies, sliced into rounds
- 2 cups bean sprouts
- 12 fresh basil leaves
- 1 bunch cilantro, coarsely chopped
- 1 lime, cut into 4 wedges
- 1 teaspoon black pepper
- 1 tablespoon salt
- 3-4 cups seitan
- 14 ounces rice noodles
Now, let’s talk about some considerations as you gather your ingredients. First off, feel free to adjust the amount of spices based on your personal preference. If you’re a fan of heat, toss in an extra chili or two.
On the other hand, if you’re not a fan of cinnamon (who even are you?), you can tone it down a bit. And let’s not forget about the fresh herbs. They’re like the cherry on top of this savory sundae, so don’t skimp on the basil or cilantro.
Finally, if you’re looking for a protein boost, seitan is great, but you can also experiment with tofu or tempeh if that’s more your style. Remember, cooking is all about making it your own, so let your creativity flow!
How to Make Vegetarian Vietnamese Pho
Now that we’ve our ingredients lined up, it’s time to roll up our sleeves and plunge into making this delightful Vegetarian Vietnamese Pho.
First off, grab a medium pot and bring 2 quarts of water to a boil. Once it’s bubbling away, turn off the heat and add in the 14 ounces of rice noodles. Let those soak for about 8 minutes, or until they’re soft and ready to join the party. When the timer goes off, drain the noodles and set them aside, dreaming of all the deliciousness that’s about to unfold.
Next up, it’s time to get aromatic—because let’s be honest, that’s where the magic happens. In a large stock pot, over low-medium heat, toss in the two cinnamon sticks, three star anise, six cloves, three bay leaves, and five teaspoons of coriander seeds.
Dry roast those spices until they start to fill your kitchen with a fragrant aroma. It’s like a warm hug for your senses. After about 3-4 minutes, when the spices are fragrant and the onions are starting to turn golden, add in the five coarsely chopped garlic cloves, three slices of fresh ginger, and the two small white onions (the ones you chopped earlier).
Give it all a good stir and let them mingle for another few minutes.
Now, it’s time to pour in the 10 cups of vegetable broth. Bring that mixture to a boil, then cover it and let it simmer for 30 minutes. Just imagine the delightful smells wafting through your home.
After the time is up, strain out the onion and spice matter—goodbye, spice buddies, you’ve done your job well. Pour the broth back into the pot and add all those fresh garnishes, like the sliced green chilies, bean sprouts, basil leaves, cilantro, lime wedges, and season with one teaspoon of black pepper and one tablespoon of salt.
Let this simmer uncovered for about five minutes. If it feels a bit sparse, don’t hesitate to add an extra cup or two of vegetable broth.
Finally, distribute those drained noodles into bowls, ladle the steaming broth over them, and voilà! You’ve just created a bowl of comforting, mouthwatering Vegetarian Vietnamese Pho.
Vegetarian Vietnamese Pho Substitutions & Variations
While I love the traditional flavors of Vegetarian Vietnamese Pho, there are plenty of substitutions and variations to make it your own.
For the broth, you can experiment with different vegetable stocks or even add miso for depth. If you’re not a fan of seitan, try tofu or tempeh instead.
For noodles, rice vermicelli works, but you can also use zucchini noodles for a gluten-free option.
Feel free to swap out herbs like mint or parsley for a unique twist.
Finally, customize your toppings—add mushrooms, bok choy, or even avocado for a creamy texture. The possibilities are endless!
Additional Tips & Notes
To enhance your Vegetarian Vietnamese Pho, consider preparing the broth a day in advance; this allows the flavors to deepen and meld beautifully.
Don’t skip the fresh herbs—they add a burst of flavor! I love using a mix of basil and cilantro, but feel free to experiment with mint or other favorites.
When serving, let everyone customize their bowls with lime wedges, bean sprouts, and sliced chilies for that fresh crunch.
Finally, if you have leftovers, store the noodles and broth separately to maintain their texture.
Enjoy your culinary adventure!