We ordered our first pho delivery of the pandemic several weeks ago, which reignited my desire to make vegan pho at home. I've been quietly planning for this moment for years, with star anise in the pantry and dried rice noodles at the ready. But whenever I've thought about actually making vegan pho, I've rejected what I thought would be a too-consuming effort to produce a quality meal.
Of course, the punch line is that making top-quality vegan pho at home couldn't be easier. You don't need to simmer the broth for too long (30 minutes before adding the vegetables and noodles) thanks to charring ginger and onion in broiler beforehand to achieve deep flavor.
The final broth is umami-rich and deeply sweetly spiced, with almost caramel notes, and contrasts nicely with the fresh cilantro, scallions, and chile. Thanks to two online recipes - Gimme Some Oven and Cookies and Kate - for providing basic guidance and inspiration for my personalized, mushroom-free approach.
Ingredients
(2-3 main course servings)
- 1/2 red onion, halved
- 1.5 inch piece of ginger, cut into 3-4 large chunks
- 1 star anise
- 2 cloves
- 1 cinnamon stick
- 1 tbsp. Better than Bouillon No Chicken Base
- 1 tbsp tamari or soy sauce
- Splash of rice vinegar
- ~8-10 Baby bok choy, cleaned and halved, or greens desired
- 1/2 package dried rice noodles, prepared via package directions (I soaked in hot water for 30 minutes while the soup broth simmered)
- Diced scallions, cilantro, green chile, or other toppings (e.g., Thai basil, sprouts) to taste
- Lime wedges for serving
Directions
- Pre-heat broiler on high, and place halved red onion and ginger on baking sheet. Broil on high for 8 minutes approx. 4 inches from broiler, turning once halfway
- In a soup pot or dutch oven, dry toast the star anise, cloves and cinnamon for 3 minutes on medium-high heat or until fragrant
- Add 6 cupes water, charred onion and ginger, Better than Bouillon, and tamari, and bring to a boil
- Reduce heat to medium and simmer broth for 30 minutes
- Remove the spices, ginger, and onions from the broth, and add a splash of rice vinegar and the halved baby bok choy. Cook for 3 minutes, then add noodles for another 2 - 4 minutes.
- Served immediately with scallions, cilantro, chile, and lime wedges
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