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Simple Aromatic Pho
[Vegan, Gluten-Free]

CS By: Cassandra Star

Author Bio

My name is Cassandra. I am an Australian with a passion for cooking and exploring... Read More

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Simple Aromatic Pho [Vegan, Gluten-Free]

437

Dairy Free

This aromatic vegan pho is the perfect year round dish that is easily customizable to all tastes and preferences. Bok choy, asparagus, mushrooms, tofu, and a generous helping of rice noodles are served in an incredibly simple and healthy traditional Vietnamese broth that is all about its seasonings and garnishes.... Read More

Ingredients You Need for Simple Aromatic Pho [Vegan, Gluten-Free]

For the Pho:

2 liters of vegetable stock
2 medium brown onions, roughly chopped
4 cloves of garlic, finely chopped
2-inch piece of fresh ginger, sliced finely
1 cinnamon stick
1 star anise
2 cloves
2 teaspoons of coriander seeds
2 tablespoons tamari or soy sauce
2 teaspoons sesame oil

For the Seasoning and Garnish:

8.8 ounces Vietnamese rice noodles, cooked as per instructions on the packet
8.8 ounces tofu, cubed
4 Bok choy, halved
1 bunch of Enoki mushrooms or any other type of mushroom you like
Fresh bean sprouts
A bunch of baby asparagus
1/2 red onion, finely sliced
Fresh chili, red or green, finely sliced
A handful of Vietnamese basil
A few sprigs of fresh coriander
A fresh lime, sliced into wedges
4 fresh shallots or scallions, finely sliced

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How to Prepare Simple Aromatic Pho [Vegan, Gluten-Free]

In a medium pot over low heat add all ingredients for the pho and simmer for 30 minutes, until the broth is aromatic and well infused. Once the broth is ready you can strain through a sieve and put the collected broth aside until ready to serve.
In a soup bowl, arrange a portion of rice noodles, some tofu, a bok choy, 5 stems of asparagus, and some mushrooms and ladle some hot broth on top (the hot broth will cook the raw delicate ingredients slightly). If you prefer cooked vegetables, you can steam them prior to adding to the bowl.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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