This vegan pho is a bowl of heaven full of aromatic vegetables and fragrant spices. You’ll be surprised how easy it is to make this from scratch.
Pho is a Vietnamese noodle soup traditionally made with beef or chicken. However, I’d like to share my veganized version of pho that is relatively quick and easy to make. Did you know Pho is eaten for breakfast in Vietnam? They also eat it at night as well but yes, this noodle soup is a breakfast item. Whenever you decide to eat it, this bowl is incredibly easy to make. Once you make the broth, you’re pretty much set for a week’s worth of breakfast or dinner. This vegan broth takes less than 1 hour to cook compared to the 8-10 hours for the beef pho.
Sriracha-Hoisin Dipping Sauce
Pho would not be complete without the 50/50 side of sriracha and hoisin. Half spicy and half sweet, this is the perfect complement to a savory bowl of goodness. Some like to dump this directly in their broth, while others prefer to have it on the side to dip the vegetables in. Whichever way you decide to consume this sauce, it is a must-add when eating pho.
A few notes
- One thing that makes pho so special is that the vegetables are roasted before it’s added to the broth. By roasting the onions, ginger, and daikon, it releases a smoky aroma that will help bring out the deep flavor in the broth.
- Wash the raw vegetables (mint, basil, bean sprouts, green onions, cilantro) really well. You can add to a colander and rinse with cold water.
- For any leftovers, pour the broth in a container (you can dump the apple, pear, onion, cinnamon, ginger in the trash) and store in the refrigerator for up to 4 days or freeze for 3 months. Pack the raw, cooked vegetables, and uncooked rice stick noodles separately.
I hope you love this vegan pho as much as I do. It is:
Pho is the perfect food for all sorts of occasions: when you’re sick, when you have that nasty hangover, when it’s cold outside, when you have to feed a large group of people, or when you want to make something special for yourself. 🙂
Please let me know if you gave this recipe a try. Leave a comment and tag a photo on Instagram @tifflovestofu. I’d love to see or hear how it turned out for you.