Vegan Vietnamese Pho

I adore Pho, it's one of those dishes I could eat every day and never get bored of because there are so many different topping and flavour combinations you can use. Here is my personal favourite vegan Pho recipe, full of intense flavours, gorgeous colours, and only takes half an hour to make!

I haven't yet had the opportunity to travel to Vietnam, however we have an incredible local Vietnamese restaurant in Hull called Viet Memories. They offer a range of traditional and healthy Vietnamese food and it was here I first tried Pho which inspired to recreate this dish at home.

Pho, also known as Vietnamese noodle soup, is the national soup of Vietnam. Traditionally the broth used in Pho should be left to simmer for several hours, which is fine if you have the time, but I am definitely all about fast, yet healthy food. To veganise this traditional recipe I use a shiitake mushroom broth and crispy firm tofu.

Vegan Vietnamese Pho


Prep time: 5 minutes

Cooking time: 30 minutes

Total time: 35 minutes

Servings: 2

Ingredients


For the broth

  • 1 litre vegetable stock

  • 1 litre water

  • 10 dried shiitake mushrooms

  • 1 onion, quartered

  • 2 gloves garlic

  • 2 inch fresh ginger

  • 2 star anise

  • 2 cloves

  • 1 cinnamon stick

  • 1tbsp soy sauce

  • 100g rice noodles


Toppings

  • 200g Firm tofu

  • 100g carrots, julienne

  • 50g edamame beans

  • 50g enoki mushrooms (or mushrooms of choice)

  • Fresh coriander

  • Fresh mint

  • Red chili pepper, sliced

  • Lime wedge

Instructions

  1. Prepare the vegetable stock and add to a large pot along with the water, dried mushrooms, onion, garlic, ginger, star anise, cloves, and cinnamon.

  2. Bring to the broth to a boil and simmer for around 30 minutes.

  3. Cook the rice noodles according to instructions, drain and rinse with cold water.

  4. Pan fry (or bake) tofu in a little oil until crisp and golden.

  5. Whilst the tofu is cooking, prepare the vegetables to use for the toppings.

  6. Ladle the broth into serving bowls, collecting only the liquid, and add soy sauce.

  7. Add in the cooked rice noodles and top with prepared garnishes, fresh herbs and a squeeze of lime.

Notes

  • The seasoning quantities for the broth are just a guideline and can be altered based on taste preference.

  • If you have time you can marinade the tofu in advance in a little soy sauce, maple syrup, garlic powder and cayenne powder (or alternative marinades), to give it a little extra flavour.

  • As alternatives to enoki mushrooms, you can also use oyster or shiitake (or a mix of all three)

Thanks for reading, I hope you enjoy making this super easy pho dish and have fun experimenting with different flavours and toppings. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!


Josie xox

Photography by Josie Walshaw & Dandrew Photography

© 2020 Josie Walshaw