Vegetarian Pho (Vietnamese Noodle Soup)
The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.
Ingredients
Broth
- 6 cups low-sodium vegetable broth
- 3 large shallots, sliced (1 cup)
- 1/2 cup dried shiitake mushrooms
- 10 cloves garlic, peeled and crushed
- 3 Tbs. low-sodium soy sauce
- 12 1/4-inch-thick coins fresh ginger
- 1 Tbs. brown sugar
- 1 Tbs. rice wine vinegar
- 1 tsp. ground black pepper
- 2 cinnamon sticks
- 2 star anise
- 5-6 fresh basil stems, leaves reserved for soup
- 5-6 cilantro stems, leaves reserved for soup
Pho
- 1 8-oz. pkg. rice noodles
- 1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
- 2 cups soybean sprouts
- 2 cups watercress
- 4 green onions, sliced (1/2 cup)
- 1/4 cup chopped cilantro
- 1 cup fresh basil leaves
- 1 lime, cut into wedges
Preparation
1. To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
2. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
Nutrition Information
- Calories 290
- Carbohydrate Content 42 g
- Cholesterol Content 0 mg
- Fat Content 5.5 g
- Fiber Content 3 g
- Protein Content 16 g
- Saturated Fat Content 1 g
- Sodium Content 578 mg
- Sugar Content 5 g