Vegetable Pho

Vegetable pho is a fragrant, restorative Vietnamese soup featuring a clear, aromatic broth infused with ginger, star anise, and cinnamon. It is packed with fresh herbs and crisp vegetables, offering a clean and deeply satisfying dining experience.

Vegetable Pho
  • Prep time: 16 minutes
  • Cook time: 31 minutes
  • Total time: 47 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: International

Ingredients

  • 8 cups vegetable broth
  • 2-inch piece ginger, sliced
  • 1 onion, halved
  • 2 star anise
  • 1 cinnamon stick
  • 8 ounces rice noodles
  • 2 cups bok choy, chopped
  • 1 cup sliced shiitake mushrooms
  • 1 cup bean sprouts
  • 1/4 cup fresh basil leaves
  • 1 lime, cut into wedges

Instructions

  1. Char the ginger and onion over an open flame or in a dry pan until blackened.
  2. In a large pot, combine broth, charred aromatics, star anise, and cinnamon; simmer for 30 minutes.
  3. Strain the broth and return it to the pot.
  4. Add the mushrooms and bok choy to the broth and cook until tender.
  5. Cook the rice noodles in a separate pot according to package instructions.
  6. Divide the noodles among serving bowls.
  7. Ladle the hot broth and vegetables over the noodles.
  8. Top with bean sprouts, fresh basil, and a squeeze of lime before serving.

Tips

  • Charring the ginger and onion is the secret to getting a deep, complex flavor in the broth.
  • Do not overcook the noodles; they should be slightly firm as they will continue to soften in the hot broth.
  • Add a splash of soy sauce or tamari if you want more saltiness in the broth.

Frequently Asked Questions

Can I add tofu to this soup?

Yes, cubed firm tofu is a great way to add protein to this vegetable-based dish.

Is this dish gluten-free?

Yes, rice noodles are naturally gluten-free, but always check your broth ingredients to ensure they are certified gluten-free.

How do I store leftover pho?

Store the broth and noodles separately in the refrigerator so the noodles do not become soggy.