Serves 2
45 min
Vegetarian Pho (Vietnamese Noodle Soup)
Recipe GLPRa2d5a8ab3aba94
A fragrant Vietnamese noodle soup featuring aromatic spices, tender vegetables, and delicate rice noodles in a savory vegetable broth. This plant-based version captures the essence of traditional pho with warm spices like coriander and clove, creating a deeply satisfying and comforting bowl.
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Ingredients
1 large onion, peeled and halved
2 whole cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock or broth
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped
1/2 pound dried flat rice noodles (bánh phở)
1/2 large onion, very thinly sliced
1/2 cup bean sprouts
Directions
In a large pot, combine the halved onion, cloves, and coriander seeds. Dry-toast these aromatics over medium heat for 2-3 minutes, stirring occasionally, until fragrant.
Pour the vegetable broth into the pot with the toasted aromatics and add the chopped carrots. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the carrots are tender.
Strain the broth through a fine-mesh sieve, discarding the solids (onion halves, cloves, and coriander seeds), while keeping the softened carrots. Return the strained broth and carrots to the pot.
Stir in the soy sauce and adjust seasoning to taste with additional soy sauce if desired.
Bring a separate pot of water to a boil and cook the rice noodles according to package directions until tender but not mushy. Drain well.
Divide the cooked noodles between two serving bowls. Ladle the hot broth and carrots over the noodles.
Top each bowl with thinly sliced fresh onion and bean sprouts. Serve immediately while hot.
