Published:
Mar 17th 2022
by 
Last updated: Dec 18th 2024
If you've ever had the pleasure of knowing someone from the beautiful country of Vietnam, have had the chance to visit the country itself, or if you're of Vietnamese decent yourself, you know they take their Pho VERY seriously. But, unfortunately, you've probably been saying the word wrong this whole time. It's pronounced "fuh?," but really like you're singing "fuuuuhhhh?". The question mark at the end is important to get the Vietnamese pronunciation exactly right. The sound at the end should be raised a bit like you are asking a question.
Typically, Pho is made from beef or pork bones and finished with fish sauce. However, the creation of this Vegan Pho or "Phở Chay" in Vietnamese, will bring you the same depth and flavors as meaty mushrooms. The thought of having a steamy bowl full of the most wonderful aromas, flavors, and depth would make anyone drool.
Pho is a feel-good meal in a giant bowl. The broth contains aromatics such as cinnamon, star anise, black cardamom, coriander seeds, fennel seeds, ginger & cloves that are all toasted to enhance their flavors and make your house fill up with the most wonderful smells of toasted spices. The vegetables that are used for the broth are yam beans, also known as Jicama, white daikon radish, onions, mushroom seasoning powder for that umami flavor, rock sugar, sea salt for some added sweetness. For added protein, there is vegetarian beef which is made from soybeans as well as slices of vegan ham made from jackfruit. All added to a large bowl with a mountain of rice noodles piled high, meaty mushrooms, topped with Thai basil, mung bean sprouts, cilantro, fresh lime, chilies & sliced onions. Let's not forget about the sriracha & hoisin sauces to swirl in at your heart's content.
- Authentic Flavor: Brings the taste of traditional Vietnamese pho with a vegan twist, using carefully selected spices and plant-based ingredients.
- Comforting & Filling: A warm, hearty bowl perfect for cozy days or satisfying plant-based meals.
- Customizable: Easily adjust the spice and add toppings to suit your taste.
- Nutritious & Vegan: Packed with healthy veggies, herbs, and high-quality plant proteins.
- Toast Spices: Toasting the spices before adding them to the broth enhances their aroma and flavor.
- Cook Noodles Separately: Prepare the noodles in a separate pot to avoid overcooking them in the broth.
- Use Fresh Herbs: Fresh Thai basil, cilantro, and lime give the dish a bright, authentic finish.
Serve your vegan pho with a side of fresh Vietnamese spring rolls or a light salad to complete the meal. Add a spoonful of hoisin and sriracha to each bowl for extra flavor.
- Different Mushrooms: Use shiitake or portobello mushrooms for a richer flavor.
- Adjust Spice Levels: Add more or less chili pepper to control the heat.
- Gluten-Free: Ensure hoisin and soy sauces are gluten-free or substitute tamari.
Store leftovers in separate containers: broth, noodles, and toppings. Refrigerate the broth and toppings for up to three days, but consume the noodles within 24 hours for optimal texture. Reheat the broth separately before assembling.
- Aromatics: Cinnamon sticks, star anise, cloves, black cardamom, fennel seeds, coriander seeds.
- Vegetables: Yam bean (jicama), daikon radish, yellow onion, ginger, and Asian pear.
- Broth Flavorings: Rock sugar, mushroom powder seasoning, sea salt.
- Toppings: Flat rice noodles, oyster mushrooms, mung bean sprouts, Thai basil, cilantro, fresh lime, hoisin, and sriracha.
Can I make this pho gluten-free?
Yes, ensure all sauces, like hoisin and soy, are gluten-free or replace with tamari.
What can I use as a mushroom substitute?
For a different texture, you can substitute with tofu cubes or eggplant slices.
How to Make Vegan Vietnamese Pho
- Prepare the Broth: Toast the spices, then place them in cheesecloth. Add water, vegetables, and seasoning to a pot and simmer for 30 minutes. Strain, then add the spice bundle and simmer again.
- Cook the Toppings: Sauté mushrooms with soy sauce. Cook vegan beef and ham slices until lightly browned.
- Assemble the Bowls: Place noodles in bowls, add broth, and arrange toppings.
- Finish with Fresh Herbs: Garnish with bean sprouts, basil, cilantro, and lime. Add hoisin and sriracha as desired.
Why this recipe is Climate-Friendly
This Vegan Vietnamese Pho is a climate-conscious choice because it uses plant-based ingredients, which have a smaller carbon footprint than animal-based products. By opting for vegetables, mushrooms, and vegan proteins, this recipe reduces greenhouse gas emissions and conserves natural resources like water and land. Additionally, the use of seasonal vegetables and herbs can minimize food miles, making it an even more sustainable dish. Enjoy a delicious, comforting meal while making a positive impact on the planet!
Time & Serves
Ingredients
1/4 medium Yam Bean, peeled and diced into medium pieces.
1/4 small Daikon, peeled and diced medium.
1 finger of Fresh Ginger, sliced in 1/4 inch slices, leaving the skin on
1 medium Yellow Onion, peeled and cut in 1/4s
4 Whole Star Anise
2 Cinnamon Sticks
10 Whole Cloves
1 Black Cardamom Pod, cut in half
1 teaspoon Fennel Seeds
1 teaspoon Coriander Seeds
2 teaspoons Kosher Salt
1 tablespoon Rock Sugar
3 liters Cold Water
1 medium Asian Pear or Red Apple if Asian pear isn't available, peeled and medium dice
2 tablespoons, Mushroom Powder Seasoning
6 ounces Flat Rice Noodles, per person
3 teaspoons Vegetable Oil
1 pound Oyster Mushrooms, or any mushroom of preference, washed, cut bite-sized.
1 cup Mung Bean Sprouts, rinsed under cold water & dried
5 stems Thai Basil, leaves picked off
5 stems Fresh Cilantro, leaves picked off
1 Scallion, thinly sliced
1 Whole Fresh Lime, cut in half
3 tablespoons Hoisin Sauce
3 tablespoons Sriracha, or however much or little heat you can handle
1/4 Onion, peeled & thinly sliced.
36 pieces Vegan Beef Slices, covered and soaked in warm water to rehydrate for 15 minutes
10 Vegan Ham Slices, cut in half
4 cups Hot Water, for soaking the noodles
1 teaspoon Light Soy Sauce
1 Bird's Eye Red Chili Pepper, thinly sliced
Instructions
Heat a cast iron pan to medium-high heat, place the cinnamon, ginger and star anise into the pan to toast, rotating them around for 30 seconds. Then add in the rest of the spices and toast for an additional 30 seconds. Add the aromatics to some cheesecloth & tie everything together using kitchen twine.
Add cold water to a large pot & place it on high heat on the stovetop.
Add the yam beans, daikon, onion, and Asian pear into the pot.
Bring to a simmer and reduce to medium-low heat, cooking for 30 minutes.
Once the vegetable broth has simmered for 30 minutes, strain the broth using a fine mesh strainer, into another large pot, discarding the vegetables.
Add the cheesecloth containing the aromatics, rock sugar, mushroom seasoning powder and salt to the pot, simmer on medium heat for an additional 15 minutes to further infuse the broth.
Once the broth has simmered for 15 minutes, remove and discard the cheesecloth. Keep the broth on low heat to stay warm.
Soak the rice noodles in hot water for 20 minutes using a large bowl. Strain & rinse the noodles using a colander.
Place a large non-stick pan onto the stovetop, setting it to medium-high heat.
Add 1 teaspoon of vegetable oil to the pan and add in the mushrooms, sauté the mushrooms for 5 minutes to soften them. Add 1 teaspoon of light soy sauce at the end of cooking to season the mushroom.
Place the cooked mushrooms in a medium-sized bowl and set aside.
Place the pan back onto the heat, adding 1 teaspoon of oil to the pan.
Strain the water from the vegan beef slices, drying them off using a paper towel or a clean kitchen towel.
Add the vegan beef sliced to the pan, searing them on each side for 30 seconds per side, flipping them over using a pair of kitchen tongs.
Remove the vegan beef slices from the pan, placing them in a medium-sized bowl.
Repeat the same process with the vegan ham slices.
Portion the mushrooms and noodles evenly into the soup bowls.
Using a soup ladle, add the broth to each bowl with enough liquid to cover the noodles.
Garnish the top of each bowl of soup with the vegan beef slices, vegan ham, mung bean spouts, Thai basil, cilantro, scallions, sliced onion, chilies & a squeeze of lime juice.
Add in a spoonful each of Hoisin and Sriracha sauce & enjoy this flavorful homemade bowl of Pho Chay.
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