Vegetable Pho Recipe

Vegetable broth: The base of the soup, providing a rich and savory flavor.

Onion: Adds sweetness and depth to the broth.

Ginger: Gives a warm, spicy undertone to the soup.

Garlic: Enhances the overall flavor with its aromatic qualities.

Cinnamon sticks: Infuses the broth with a sweet and woody flavor.

Star anise: Provides a licorice-like taste, essential for authentic pho.

Coriander seeds: Adds a citrusy and slightly nutty flavor.

Soy sauce: Contributes a salty and umami taste to the broth.

Brown sugar: Balances the flavors with a hint of sweetness.

Rice noodles: The main carbohydrate component, offering a chewy texture.

Bean sprouts: Adds a crunchy texture and freshness to the dish.

Cilantro: Provides a fresh, citrusy flavor as a garnish.

Basil: Adds a sweet and slightly peppery taste.

Mint: Contributes a cool and refreshing flavor.

Jalapenos: Adds a spicy kick to the pho.

Lime wedges: Offers a tangy and bright finish to the soup.

To enhance the flavor of your vegetable broth, consider charring the onion and ginger before adding them to the pot. This can be done by placing them directly over a gas flame or under a broiler until they develop a nice char. This step adds a deeper, smoky flavor to your pho that mimics the traditional method used in Vietnamese cuisine.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich, umami flavor that enhances the depth of the soup.

• Onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can add a subtle complexity to the broth.

• Ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile but with a more citrusy and piney note, adding a unique twist to the broth.

• Garlic - Substitute with leeks: Leeks provide a milder, sweeter flavor compared to garlic, which can be a pleasant variation in the broth.

• Cinnamon - Substitute with cassia bark: Cassia bark has a similar flavor profile to cinnamon but is slightly more intense, providing a robust spiciness to the broth.

• Star anise - Substitute with fennel seeds: Fennel seeds offer a similar licorice-like flavor, though milder, which can still impart a sweet and aromatic quality to the broth.

• Coriander seeds - Substitute with cumin seeds: Cumin seeds provide a warm, earthy flavor that complements the other spices in the broth.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar savory and umami flavor, making it suitable for those with gluten sensitivities.

• Brown sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a slight caramel flavor that can enhance the broth's complexity.

• Rice noodles - Substitute with zucchini noodles: Zucchini noodles are a low-carb alternative that provides a similar texture and absorbs the flavors of the broth well.

• Bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and fresh flavor, adding a different texture to the soup.

• Cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro for those who find cilantro too strong or soapy.

• Basil - Substitute with Thai basil: Thai basil has a more pronounced anise flavor compared to regular basil, adding an aromatic depth to the soup.

• Mint - Substitute with lemon balm: Lemon balm offers a mild minty flavor with a hint of lemon, providing a refreshing twist to the soup.

• Jalapenos - Substitute with serrano peppers: Serrano peppers are slightly hotter than jalapenos but provide a similar fresh and spicy kick to the soup.

• Lime wedges - Substitute with lemon wedges: Lemon wedges offer a similar acidic and citrusy flavor, providing a bright and tangy finish to the soup.

• Allow the vegetable broth to cool completely before storing. This helps prevent condensation and keeps the broth fresh.

• Transfer the cooled broth into airtight containers or mason jars. Ensure you leave some space at the top to allow for expansion if freezing.

• Store the broth in the refrigerator for up to 5 days. For longer storage, place the containers in the freezer where they can last up to 3 months.

• For the rice noodles, cook them as per the recipe, then rinse under cold water to stop the cooking process. Toss them lightly with a bit of olive oil to prevent sticking.

• Store the noodles in a separate airtight container in the refrigerator. They will stay fresh for about 3 days.

• For the fresh herbs like cilantro, basil, and mint, wrap them in a damp paper towel and place them in a resealable plastic bag. Store in the refrigerator’s crisper drawer to keep them fresh for up to a week.

• Bean sprouts should be stored in a container with a bit of water at the bottom, covered with a damp paper towel. Keep them in the refrigerator for up to 3 days.

• Jalapenos and lime wedges can be stored in airtight containers or resealable bags in the refrigerator. They will stay fresh for about a week.

• When ready to serve, reheat the broth on the stove until it reaches a simmer. Avoid boiling to maintain the delicate flavors.

• Reheat the noodles by briefly soaking them in hot water or microwaving them with a splash of water to prevent drying out.

• Assemble the pho by placing the reheated noodles in bowls, ladling the hot broth over them, and topping with the fresh herbs, bean sprouts, jalapenos, and lime wedges. Enjoy your vegetable pho as if it were freshly made!

• For the best results, reheat the broth separately from the noodles and toppings. This ensures that the noodles don't become overly soft and the fresh herbs retain their vibrant flavors.
• Pour the broth into a pot and heat over medium heat until it begins to simmer. This will help maintain the rich, aromatic flavors of the spices and vegetables.
• While the broth is warming, place the noodles in a heatproof bowl. Pour boiling water over them and let them sit for a minute or two to warm up. Drain the water once the noodles are heated through.
• If you prefer using a microwave, place the broth in a microwave-safe container and heat it in 1-minute intervals, stirring in between, until it reaches the desired temperature. For the noodles, cover them with a damp paper towel and microwave for about 30 seconds to 1 minute.
• Once the broth and noodles are heated, assemble your pho by placing the noodles in a bowl and ladling the hot broth over them.
• Add the fresh toppings like bean sprouts, cilantro, basil, mint, jalapenos, and lime wedges just before serving to keep them crisp and flavorful.
• If you have leftover vegetables or tofu that you want to add, reheat them separately in the microwave or on the stovetop before adding them to your bowl.

• Large pot: Use this to boil and simmer the broth with all the aromatic ingredients.

• Strainer: Essential for removing the solids from the broth after simmering.

• Knife: Needed for slicing the onion, ginger, and jalapenos.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Measuring spoons: Helps to measure out the soy sauce and brown sugar accurately.

• Tongs: Useful for handling the cooked rice noodles and placing them into bowls.

• Ladle: Perfect for serving the hot broth over the noodles.

• Bowls: Used to serve the pho, holding the noodles, broth, and toppings.

• Colander: Handy for draining the cooked rice noodles.

• Serving plates: Ideal for arranging the toppings like bean sprouts, cilantro, basil, mint, jalapenos, and lime wedges.

Prep ingredients ahead: Chop the onion, ginger, and garlic the night before to save time.

Use pre-made broth: Opt for a high-quality store-bought vegetable broth to skip the simmering step.

Instant noodles: Use instant rice noodles that cook in just a few minutes.

Organize toppings: Arrange bean sprouts, cilantro, basil, mint, jalapenos, and lime wedges in bowls for easy access.

Batch cooking: Make a large batch of broth and freeze portions for future use.