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Vegan Pho » Vietnamese Noodle Soup


If you like noodles, you'll like this.

If you like soup, you'll like this.

If you like noodle soup, you'll love this. Obviously.

I spent most of my adult life living in Vancouver, Canada, where you kind find a plethora of Vietnamese pho restaurants. And because it's the "hippie west coast" I almost never had an issue finding a vegan option or creating a vegan option for my noodle bowl - I love how accommodating places like Vancouver are to the plant-based lifestyle.

My only regret is I learned about pho in my later years. Had I learned about it before I think I would have eaten so many bowls I would have turned into noodles myself! And I can't make up for lost time, because now living in the Netherlands, especially in the smaller city where I live, there is no pho in sight... #phogoodnesssake!

So nearly 6 months later into living here I decided to take matters into my own hands and learn how to make this divine creation. It took 3 tries before I feel I got it "right". The first time I didn't dry roast the veggies and spices to make the dish more aromatic. The second time I realized the dish also needed a little touch of oil to help extracts some of the flavours from the spices and veggies and infuse it into the broth. But as they say: third time was a charm.

I highly recommend loading the bowl plenty with all the condiments, like you would be offered if eating at a traditional Vietnamese pho restaurant. Don't skimp out on this!

Be sure to use hoisin sauce and fresh basil (my two favourites of this dish), but also adding things like bean sprouts, fresh lime juice, and some chili or Sriracha sauce, as well as any other condiments you enjoy.

My favourite part about making this at home: how the home smells like you've walked into a pho noodle house. #phogoodnesssake again! So amazing. You'll just have to try it out for yourself to see.

Enjoy!

Watch the Video

Vegan Pho » Vietnamese Noodle Soup

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 2 large servings; 3 small servings Prep Time: 10 min Cook Time: 35 min Total Time: 45 min

INGREDIENTS: Noodle Soup

1 yellow onion, peeled, cut into large chunks

2 shallots, peeled, cut in half

2 cloves garlic, cut in half

2”/5 cm chunk ginger, peeled, cut in half

1 cinnamon stick, cut in half

1/2 tsp whole peppercorns

6 whole cloves

3 star anise

1 tsp (5 mL) neutral-flavoured oil

1 vegetable bouillon cube

2 Tbsp (30 mL) soy sauce (tamari if GF)

1 tsp (5 mL) rice vinegar (optional)

1 carrot, thinly sliced

1/2 head broccoli, cut into florets

10 medium mushrooms, sliced

6 oz (180 g) rice noodles

INGREDIENTS: Tofu Strips

1 block (350 g) firm tofu, thinly sliced

1 Tbsp (15 mL) neutral oil