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Flavorful Vegan Pho Broth


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5 from 4 reviews

  • Author: Siri Chand Khalsa
  • Total Time: 8 hours 15 minutes
  • Yield: 4 people 1x

Description

This broth provides a rich and wonderful flavor base for vegan pho. 

Making this broth is the an act of love to your digestive tract. Filled with beneficial phytonutrients that nourish and sustain vitality.


Ingredients

Units Scale

Broth Ingredients

  • 1 charred medium onion (instructions below)
  • 2 inches charred ginger (instructions below)
  • 2 cups of kitchen scraps (or 2 cups carrots, celery, squash cut into large cubes)
  • 1/2 cup daikon radish or radish
  • 2 cups of chopped greens (options: kale, bok choy, collard greens, chard, dandelion)
  • 1 tablespoon seaweed (options: nori, dulse, wakame, kelp, or kombu)
  • 1/2 cinnamon stick
  • 12 clove per your taste
  • 12 whole star anise per you taste
  • 1/8 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1/2 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 34 peppercorns
  • 23 fresh or dried shiitake mushrooms (optional)
  • sea salt to taste
  • 8 cups water (may need to adjust per your slow cooker, instant pot). It will cook down overnight.

Pho Soup Ingredients

  • 4 oz buckwheat noodles (rice noodles can also be used)
  • 1 cup steamed veggies: carrots, greens, squash, radish
  • 1 cup fresh Thai basil, cilantro fresh mint
  • 1/2 cup Bean sprouts (optional)
  • Diced tofu (optional) it does not need to be cooked
  • 1 tsp fresh squeezed lime juice
  • dash hot sauce per your taste (ie gochujang, a fermented Korean sauce or sriracha)
  • dash sesame oil


Instructions

  1. Cut the onion in half and place it with whole ginger on baking pan. Place under broiler for 5 min at 500. Let cool. Slice the ginger and onion into smaller pieces and add to the broth mixture.
  2. You can use vegetable scraps that are leftover from other meals you have made that week. I generally cut them up and place the extra scraps in the freezer or into the back into the fridge. Then when i am ready to make the broth, I take them out and use.
  3. Or you can use of blend of freshly cut veggies to make the broth as noted.
  4. I place all the broth ingredients in the slow cooker overnight on low or medium setting. When I wake up in the morning, the whole house smells amazing.
  5. Once the broth is cooked, strain the spices and veggies out. This broth can now have miso or other flavors added based on what you might like. 
  6. Typically I use buckwheat soba noodles and cook per the package instructions. However, the real insight came when I learned to rinse the noodles. The noodles had such a great texture and flavor with this. 
  7. You can then steam the vegetables and tofu and place on top. Check out the video to see the technique.
  8. Combine the broth, miso, steamed veggies into a bowl. It can then be topped with hot sauce, sesame seeds, sesame oil, cilantro, lime, or other flavors that you love.

Notes

Traditional Vietnamese Pho soup consists of bone broth, rice noodles, and thinly sliced meat that can be served with bean sprouts, basil, mint, limes, chiles, and other garnishes.  It does does not use a soba noodle or have as many vegetables however the broth which provides the rich flavor is similarly flavored. To fashion it into a plant-based version, I have added a variety of flavors to bring a rich broth forward. 

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  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: dinner
  • Cuisine: Vietnamese