ramyaramesh3007This easy one-pot Vietnamese noodle soup consists of an aromatic, umami broth made with spices, mushrooms and fresh herbs!
Pho is a Vietnamese noodle soup dish that originated in Northern Vietnam, most likely in the early 20th century. Its origins can be traced back to influences from both China and France, which were present in Vietnam during that period. It’s not widely available in many parts of the world, and the taste of the broth is simple yet unmatched!
Chinese influence: The broth for pho is often compared to the Chinese dish “northern noodle soup” (or “guo kui”), which uses a flavourful, clear beef broth. The use of rice noodles are also present in Chinese noodle dishes.
French influence: During the French colonial period in Vietnam (from the mid-19th century to 1954), French cooking techniques and ingredients started merging with local Vietnamese food. One possible influence is the French beef stew “pot-au-feu,” – this uses a beef broth with meat and bones. The French introduced the use of simmering bones to create a rich, flavourful broth, which became a key element of pho.
This version is completely meat free and vegan, while preserving the authentic flavours from fresh whole spices, aromatics and herbs. The umaminess comes from a medley of mushrooms that are cooked and simmered in the broth. The best part? This entire soup can be made in just one pot and in 30 minutes!
Ingredients You Need
- aromatics – white onions, ginger, scallions
- whole spices – star anise, cloves, cinnamon stick, fennel seeds, coriander seeds
- seasonings – vegan fish sauce (or light soy sauce), rice wine vinegar, sweetener, mushroom seasoning or dashi
- mushrooms – king oyster, oyster, shitake mushrooms (you can use other varieties as well: shitake has the most umami!)
- fresh herbs – basil, mint and coriander
- spice (optional) – fresh red chillies and sriracha
- protein (optional) – shredded tofu, plant based ‘chicken’, vegan beef (Mine is from Green Rebel)
Gluten free substitutions: Ensure mushroom dashi and vegan fish sauce are gluten free. If not substitute with gluten free soy sauce or coconut aminos.
Allium free substitutions: Omit scallions and white onions. Substitute with a few pinches of hing to the broth. Use alliums free sriracha or chili sauce – alternatively you can also use hoisin.
30-minute Vegan Pho
Ingredients
Broth
- 4 slices 1-inch ginger
- 2 white onions, halved
- 2 scallions (white part)
- 5-6 cups water
- 1 tbsp mushroom seasoning
- 1/4 cup vegan fish sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sweetener maple syrup / agave
- 5 star anise
- 5 cloves
- 1 cinnamon stick
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 1 black cardamom (optional)
- 2 tsp salt adjust accordingly
- 1/2 cup basil packed
- 1/2 cup mint leaves packed
Mushrooms
- 1 cup mini king oyster mushrooms sliced
- 1 cup shitake mushrooms sliced
- 1 cup oyster mushrooms shredded
Vegan Protein
- 300 g extra firm tofu or any other plant based substitute
Toppings
- 2-3 servings flat pho noodles (rice noodles)
- chopped coriander
- chopped mint
- red chili slices
- 1/2 cup blanched beansprouts
- sriracha
Instructions
- Char the onion on a medium sized pot until they are lightly browned and fragrant, about 7 minutes. This adds depth to the broth.
- Add whole spices, ginger, and scallions and let them roast for a few minutes. Pour in the water.
- Add vegan fish sauce, rice wine vinegar, sweetener, and mushroom seasoning. Mix well.
- Add basil and mint and bring to a boil. Add your protein at your stage if adding. Boil for 5 minutes and take out the aromatics with a strainer.
- When you're left with the clear broth, add in your mushrooms and boil them until fully cooked. Strain them out.
- While boiling the broth, cook your rice noodles according to package instructions.
- This is optional but you can also fry or roast your mushrooms and protein with some soy sauce towards the end for more flavour.
- In each serving bowl, place a portion of the cooked noodles. Ladle the hot broth over the noodles.
- Place the roasted mushrooms, protein and blanched beansprouts (you can blanch the beansprouts in the boiling noodle water – let's be sustainable <3)
- Serve the pho with these fresh toppings: mint leaves, cilantro, and sliced chilies. Drizzle some sriracha or hoisin sauce for extra flavour if you prefer. Enjoy!