Vegan Pho Noodle Soup

Vietnamese Vegan Pho Noodle Soup is a delicious and healthy recipe that's perfect for any time of year. This recipe is made with a rich aromatic broth and a selection of seasonal vegetables.

History of Vietnamese pho noodle soup

Vietnamese pho noodle soup has a rich history that dates back to the early 20th century in northern Vietnam. Pho is believed to have been created by Hanoi's street vendors who were looking for a new way to use their leftover meat and bones.

They would take these leftovers, simmer them with spices and rice noodles, and sell them as a new dish. Over time, pho became a popular street food in Vietnam and spread to other regions of the country.

During the Vietnam War, many Vietnamese refugees brought the dish to other parts of the world, including the United States. Today, pho has become a staple of Vietnamese cuisine and is enjoyed by people all around the world.

How to make vegan pho noodle soup

To make vegan pho, start by adding garlic, ginger, onion, carrot, and daikon to a large pot with water. Cook on a gentle simmer for 1 hour. Add in spices such as star anise, cinnamon, cloves, coriander, pepper, and cardamom - cook until fragrant.

Meanwhile, cook rice noodles according to package instructions and sauté tempeh for the protein source. Once the broth is ready, strain it through a fine-mesh sieve, and add in cooked rice noodles, sautéed tempeh, and vegetables. Serve with fresh herbs, beansprouts, and a wedge of lime.

Get the full step-by-step method below

Nutritional content

This vegan pho noodle soup with tempeh is not only delicious, but it's also a very nutritious meal packed with vitamins and minerals. The tempeh provides a source of plant-based protein, while the vegetables and herbs in the soup provide plenty of antioxidants and anti-inflammatory compounds. The rice noodles provide a source of carbohydrates for energy, making this dish a well-balanced meal.

More recipes to try

• Spiced Pumpkin Soup
• Thai Tom Yum Soup
• Thai Rice Noodles & Coconut Curry
• Thai Boat Noodle Soup

Let us know what you think

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📋 Recipe

Jamie Raftery

Vietnamese Pho Noodle Soup

5 from 1 vote

Vietnamese Pho Noodle Soup is a delicious and healthy recipe that's perfect for any time of year. This recipe is made with a deliciously rich broth and a selection of seasonal vegetables.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 portions

Course: Soup

Cuisine: Vietnamese

Calories: 759

Ingredients Equipment Method Nutrition

Ingredients

 

MetricUS customary

 

1x2x3x?

For the base stock

• ▢ 150 g Shiitake mushrooms or mushroom trim
• ▢ 150 g Onions large pieces
• ▢ 400 g Daikon large pieces
• ▢ 500 g Carrots large pieces
• ▢ 30 g Garlic peeled
• ▢ 20 g Ginger peeled
• ▢ 10 g Coriander root optional
• ▢ 3000 ml Water - filtered

Spices

• ▢ 4 each Cloves - whole
• ▢ 2 each Star anise
• ▢ 1 each Cinnamon stick
• ▢ 4 g Coriander seeds
• ▢ 2 g Fennel seed
• ▢ 2 g Black peppercorns

Seasonings

• ▢ 50 ml Soy sauce to taste

For the saute mushrooms and tempeh

• ▢ 10 ml Olive oil
• ▢ 350 g Oyster mushrooms wash and tear into long strips
• ▢ 400 g Tempeh slice
• ▢ ¼ teaspoon Sea salt to taste
• ▢ 10 ml Soy sauce

To finish Pho soup

• ▢ 750 g Pho rice noodles cooked - 120g per portion

To serve Pho soup

• ▢ 400 g Tempeh roasted - 70g per portion
• ▢ 400 g Bok choi blanched - 70g per portion
• ▢ 200 g Beansprout blanched - 30g per portion
• ▢ 200 g White cabbage sliced thin - 30g per portion
• ▢ 120 g Oyster mushrooms 20g cooked per portion
• ▢ 30 g Alfalfa sprouts 5g per portion
• ▢ 20 g Spring onions 2g per portion
• ▢ 20 g Coriander 2g per portion
• ▢ 15 g Crispy garlic 2g per portion
• ▢ 2 each Lime 1 wedge per portion
• ▢ 1 teaspoon Chili flakes 1 pinch per portion

Cook Mode

Equipment

• ▢
  Weighing scales
• ▢
  Chopping board
• ▢
  Chefs knife
• ▢
  Mixing bowl
• ▢
  Large saucepan
• ▢
  Strainer
• ▢
  Serving bowl

Method

 

To make the stock

1. Peel and wash the vegetables. Cut the vegetables into large chunks, slice the shiitake.
2. To a large saucepan, add the daikon, onion, ginger, and water and bring to a boil. Lower to a simmer and cover. Let simmer for at least an hour.
3. 10 minutes before the end of cooking, add the star anise, whole cloves, coriander seeds, fennel seeds and cinnamon - simmer for 10 minutes with the spices and then turn the heat off and allow to cool and infuse.
4. Taste and add soy sauce as needed. The amount you need will vary a bit depending on your taste preference and how salty the broth you used is.
5. Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles cooking.

To cook the mushrooms and tempeh

1. In a non-stick pan, cook the oyster mushrooms with 1 tablespoon of olive oil until browned and caramelized.
2. Next, pan-fry the tempeh slices on both sides until golden brown. You can de-glaze them with a splash of tamari or soy sauce just before taking them out of the pan.

To cook the rice noodles

1. Reheat the pho noodles in simmering salted water (so when you add the steamy broth, they're perfectly chewy and delicious!), drain, and portion into servings. It's easier to do this when they're freshly cooked, otherwise, they'll cool into one big clump and be hard to divide

To garnish and serve the Pho noodle soup

1. Remove the vegetables and spices from the pot. Start adding salt and tamari to taste. Add just 1 teaspoon out a time. Gently stir and taste test. Pour the broth over pho noodles, garnishing the tempeh, mushrooms, coriander, Thai basil, beansprouts and a squeeze of lime.
2. Garnish with toppings of your choice from list above.

Nutrition

Serving: 750gCalories: 759kcalCarbohydrates: 144gProtein: 27gFat: 11gSodium: 1063mgPotassium: 1739mgFiber: 12gSugar: 12gVitamin A: 17431IUVitamin B1: 0.4mgVitamin B2: 1mgVitamin B3: 10mgVitamin B5: 2mgVitamin B6: 1mgVitamin B12: 0.1µgVitamin C: 91mgVitamin D: 1µgVitamin E: 1mgVitamin K: 140µgCalcium: 333mgCopper: 1mgFolate: 189µgIron: 8mgManganese: 3mgMagnesium: 181mgPhosphorus: 655mgSelenium: 26µgZinc: 4mg

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