LunchDinnerMain Course

Vegetarian Pho

Name: Vegetarian Pho
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1 pcs yellow onion halved and peeled; 70 g ginger sliced and lightly smashed; 5 pcs star anise; 2 pcs cinnamon stick; 6 pcs clove; 1 tbsp coriander seed; 0.5 tsp fennel seed; 2 l vegetable broth; 1 tbsp sugar; 2 tbsp soy sauce; 200 g rice noodle flat, dried; 200 g tofu firm, pressed and thinly sliced; 100 g bean sprout; 2 pcs scallion thinly sliced; 0.25 cup cilantro fresh, chopped; 1 pcs lime cut into wedges; 0.5 pcs jalapeño thinly sliced (optional); 2 tbsp hoisin sauce (optional); 2 tbsp sriracha (optional)

This comforting vegetarian pho features a rich, aromatic broth simmered with vegetables and traditional spices. It's a satisfying and flavorful meal, perfect for a light lunch or dinner.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 366 kcal

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

broth

1 pcsyellow onion, halved and peeled
70 gginger, sliced and lightly smashed
5 pcsstar anise
2 pcscinnamon stick
6 pcsclove
1 tbspcoriander seed
0.5 tspfennel seed
2 lvegetable broth
1 tbspsugar
2 tbspsoy sauce

noodles

200 grice noodle, flat, dried

toppings

200 gtofu, firm, pressed and thinly sliced
100 gbean sprout
2 pcsscallion, thinly sliced
0.25 cupcilantro, fresh, chopped
1 pcslime, cut into wedges
0.5 pcsjalapeño, thinly sliced(optional)

condiments

2 tbsphoisin sauce(optional)
2 tbspsriracha(optional)

Equipment

dry pan · baking sheet · large pot · fine-mesh sieve · serving bowls

The method

Step by step

1
Preheat your oven broiler.
2
Place the onion and ginger on a baking sheet and broil for 5-7 minutes, turning once, until slightly charred and fragrant.
About 7 min
Cook’s note: Charring adds depth of flavor to the broth.
3
In a dry pan, toast the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds over medium heat for 2-3 minutes until fragrant.
About 3 min
Cook’s note: Do not burn the spices; a light toast is sufficient.
4
Combine the charred onion and ginger, toasted spices, vegetable broth, sugar, and soy sauce in a large pot.
5
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes to allow the flavors to meld.
About 45 min
Cook’s note: The longer it simmers, the more flavorful the broth will be.
6
While the broth simmers, prepare the rice noodles according to package instructions, usually by soaking in hot water or boiling briefly.
About 10 min
Cook’s note: Do not overcook the noodles; they should still be slightly firm.
7
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
About 5 min
Cook’s note: Press against the solids to extract all the liquid.
8
Taste the broth and adjust seasoning with more soy sauce or sugar if needed.
9
Divide the cooked rice noodles among serving bowls.
10
Arrange the tofu slices, bean sprouts, scallions, and cilantro on top of the noodles.
11
Ladle the hot broth over the noodles and toppings.
12
Serve immediately with lime wedges, sliced jalapeño, hoisin sauce, and sriracha on the side for individual customization.

Per serving

Nutrition

67%Score

Calories: 366.3kcal
Protein: 11.4g
Carbs: 72.4g
Fat: 5.4g
Fibre: 6.5g
Sugar: 12.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover broth and noodles separately in airtight containers in the refrigerator.

Reheating

Reheat broth gently on the stovetop. Re-blanch noodles in hot water before combining.