By Martha Rose Shulman
- Total Time
- About 20 minutes
- Rating
- 4(261)
- Notes
- Read community notes
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is. I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho. I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh. Lots of chives stood in for scallions. I did without cilantro or Thai basil but had plenty of Italian basil and mint from my garden.
Featured in: Vegan Pantry Dinners for the New Year
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:6 servings
- 1recipe phô broth (about 2½ quarts)
- ¾pound rice noodles, preferably wide ones
- 2medium or 1 large carrot (about 5 ounces) peeled and cut in 1½-inch julienne
- 2cups edamame (can use frozen, thawed)
- 6ounces tofu, cut in matchsticks
- ½cup Asian or purple basil leaves, or Italian basil, slivered
- 4scallions, chopped, or ¼ cup chopped chives
- 1cup chopped cilantro (optional)
- Several sprigs fresh mint
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
290 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 11 grams protein; 189 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Have the broth at a simmer in a soup pot. Season to taste with cayenne if you are not using fresh chiles.
Step
2
Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.
Step
3
Add the carrots and edamame to the simmering broth and simmer until just tender, about 3 to 4 minutes. Ladle a generous amount of hot broth with the carrots and edamame into the bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the scallions or chives. Pass the bean sprouts or lettuce, chopped chiles if using, the remaining basil and cilantro (if using), mint sprigs, and the lime wedges. Serve with chopsticks for the noodles and soupspoons for the broth.
Tip
- Advance preparation: The broth will keep for a few days in the refrigerator and can be frozen. The noodles can be cooked several hours ahead. Rinse them after draining and keep in a bowl. They will stick together after they cool but will loosen up when yo
Ratings
4
out of 5
261
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
XP
Normally it is made with meat as a standard - however, if you go to the Buddhist temples -- you may find a version of it without meat.
The flavor used often comes from mushroom powder that gives the broth a velvety, almost meaty taste.
Kevin
This is titled as Vegan, but the recipe for the Pho Broth contains fish sauce....making it neither vegan or vegetarian.
Rosa
The fish sauce is optional
Maggie
This recipe was a lifesaver the day after my gallbladder surgery, when my husband was searching for something simple, low-fat, and meatless that didn't involve a shopping trip. We had a carton of Pho broth, tofu, rice noodles, fresh basil and mint, carrots, and scallions, subbed asparagus and bok choy for edamame, and added mushrooms for some extra umami. Easy and delicious, and just what I needed. Thanks for the inspiration!
lucy
I don’t see anywhere in the complete recipe or the pho broth about adding chiles. Am I missing something?
maeve
I think that if one doesn't add beef, then it would make sense to strengthen the broth with dried mushrooms (or mushroom powder as someone suggested below.
mel
Benefits a lot from some soy sauce and hot sauce.
Anne KW
Add mushrooms, shredded bok choy; garnish with basil, bean sprouts, sliced jalapeno, chopped peanuts and lime.
Kevin
This is titled as Vegan, but the recipe for the Pho Broth contains fish sauce....making it neither vegan or vegetarian.
Sharon Flynn
So it's pescetarian. I can't see the recipe for Pho Broth unless I subscribe, but have no problem substituting a hearty veggie broth.
Rosa
The fish sauce is optional
Marie
Is it firm tofu that is used?
Karen M
I enjoyed the combination of ingredients in this recipe and will experiment with different combinations of vegetables the next time. The disappointment was in the pho broth, which was rather bland. I may use cayenne plus chile peppers to spice it up even more.
Linda Criss
Does such a soup exist?? I'd love the pho spicy beef recipe from Hue. Divine.
XP
This is not an inventive recipe and I look forward to trying.
Traditionally, we don't use edamame or carrots.
Linda Criss
I've never made a vegan pho nor have I ever heard of one of the several times we have been to Vietnam. Just such a super exist? It seems to be a lot of work cannot have chicken or beef within it.
XP
Normally it is made with meat as a standard - however, if you go to the Buddhist temples -- you may find a version of it without meat.
The flavor used often comes from mushroom powder that gives the broth a velvety, almost meaty taste.
Private notes are only visible to you.
