Basic Vegetarian Pho

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I adapted this Asian pho dish from a traditional Hmong recipe for my vegetarian fiance. The broth is very basic and then each person seasons and garnishes it according to their individual tastes. There is no right way to season and garnish this dish. Be creative and feel free to add your own twist. For flavoring, use red pepper paste, soy sauce, teriyaki sauce, and sesame oil.

2
2
Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

Broth:

  • 3 (32 fluid ounce) containers vegetable broth

  • 6 stalks lemon grass, cut into 1-inch pieces

  • 2 tablespoons vegetable bouillon (such as Better Than Bouillon®)

  • 5 whole star anise pods

Noodles and Garnish:

  • 1 (16 ounce) package dried thin rice noodles

  • 1 (8 ounce) package bean sprouts

  • 1 (8 ounce) package sliced fresh mushrooms

  • 2 limes, sliced, or as desired

  • 1 bunch fresh cilantro

  • 1 (.75 ounce) package fresh basil

  • 1 bunch green onions, sliced

Flavoring:

  • ¼ cup teriyaki sauce, or to taste

  • ¼ cup soy sauce, or to taste

  • ¼ cup chile paste, or to taste

  • ¼ cup sesame oil, or to taste

Directions

  1. Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.

  2. Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.

  3. Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.

Cook's Note:

You can use Thai basil if desired.

Nutrition Facts (per serving)

387 Calories
9g Fat
71g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 387
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 8%
Sodium 1669mg 73%
Total Carbohydrate 71g 26%
Dietary Fiber 5g 17%
Total Sugars 10g
Protein 8g
Vitamin C 17mg 87%
Calcium 98mg 8%
Iron 4mg 21%
Potassium 443mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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