Vietnamese Pho (Vegetarian)

Phở  is a Vietnamese soup dish consisting of broth, rice noodles, herbs, and meat. The authentic pho is traditionally made with beef broth and fish sauce but sometimes we need a break from meat and that's when we need some non-traditional vegetarian and vegan options. So in this vegetarian version the meaty broth flavour  is replaced with rich flavours developed from charred onion, ginger and roasted aromatic spices.  And once this rich, complex broth is paired with  mushrooms, veggies, noodles and herbs it will leave you incredibly hearty. 

So let's jump into the ingredients-

Serves 2 

Ingredients

For the Broth-

1 teaspoon Oil

1 Onion large peeled and halved

2 inch Ginger peeled and halved lengthwise

2 Green Chillies slit

3 inch Cinnamon piece

1 Star anise

2 Cloves

1 teaspoon Coriander seeds

4 cups vegetable stock/water

2 teaspoon Soya sauce

2 stalks of lemon grass(Optional) 

1/2 to 1 Tbsp Sweetener( optional) 

* I used Mace as an aromatic spice in place of star anise but the flavour from the Broth with star anise is stronger and flavourful hence preferred. Do not substitute the spices and use the whole spices and not the powdered form. 

Vegetables (Based on your preference)-

2 carrots rough chop(boiled/blanched/ Sautéed) 

2 medium Capsicum rough chop(blanched/ Sautéed) 

Mushroom sliced and Sautéed 

50 g Tofu or Paneer (sauteed/fried) 

*You can additionally add bok choy, Zuchinni or broccoli 

For the Noodles-

100 grams Flat rice noodles 

Or 

Zoodles ( 2 small Zuchinni) 

For the Garnishes-

2 Green onions thinly sliced

1 Lime cut into wedges

Herbs 

Method 

Step 1

Heat oil in a pan and char the onion halves, chilli and the ginger until slightly blackened, about 2-3 minutes on both sides. 

Step 2

In the same pot, dry roast the cinnamon, star anise, cloves and coriander seeds over a medium low flame until aromatic. 

Step 3

Add the vegetable stock/water, soya sauce, lemon grass stalks, charred onions, chilli and ginger to the roasted aromatics. Bring the broth to a  boil, reduce the heat and let it simmer covered for about 25 to 30 minutes. Strain and keep hot on the side till ready to serve.

Step 4

While the broth is boiling, prepare the noodles and veggies. 

For noodles 

Cook the noodles separately according to the package instruction and drain in a strainer. Briefly rinse the noodles with cold water to prevent them from continuing to cook. (I also recommend tossing the noodles with a drizzle of oil  to prevent them from sticking.)

Or 

For zoodles 

Wash and pat dry the zucchini and using a spiralizer make the Zuchinni noodles. 

In a pan add some oil and saute the zoodles for about 2 to 3 minutes just enough to soften it. Do not overcook it as it will release water. 

Step 5 

Cook the veggies or blanch the veggies. 

 Meanwhile, heat the oil in a sauté pan over medium-high heat. Add the sliced mushrooms(or/& Paneer) and sauté for 5 minutes, until cooked through and lightly golden. Remove from heat.

 Then 5 minutes before you are ready to serve the soup, stir the mushrooms(or/& Paneer) and veggies into the hot broth so that they can briefly cook. 

Step 6

Divide the noodles between both the bowls and ladle the hot broth over. Serve with the garnishes.