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Vegan Vietnamese Pho Recipe (with VIDEO)

Name: Vegan Vietnamese Pho Recipe (with VIDEO)
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4-6
Cuisine: Vietnamese
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

URL: https://classicbakes.com/recipes/vegan-vietnamese-pho-recipe-video

Published: Mar 17th 2022

Last updated: December 18th 2024

Recipe Author: Jennifer Dodd

Savor the rich flavors of Vegan Vietnamese Pho! This aromatic, plant-based delight features savory mushrooms, fresh herbs, and a fragrant broth. Perfect for cozy nights!

Serves

4-6

Prep Time

30 mins

Cook Time

100 mins

Total Time

130 mins

Ingredients

Vegan Pho Broth

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

Vegan Pho Garnish

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

Vegan Pho Broth

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.

Cast iron pan with spices being toasted inside

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.

Diced vegetables being added to a large pot of water

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.

Vegetables being strained from the broth

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.

A pot of vegetable broth with aromatics tied in cheesecloth

Once the broth has simmered for 15 minutes, remove and discard the cheesecloth. Keep the broth on low heat to stay warm.

Aromatics being removed from vegetable broth

Vegan Pho Soup

Soak the rice noodles in hot water for 20 minutes using a large bowl. Strain & rinse the noodles using a colander.

Bowl with rice noodles being soaked in water

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.

Bowl with cooked mushrooms cooling on a countertop

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.

Vegan beef cooling in a bowl on the countertop

Repeat the same process with the vegan ham slices.

Pho soup Assembly

Portion the mushrooms and noodles evenly into the soup bowls.

Noodles portioned in a soup bowl on the counter

Using a soup ladle, add the broth to each bowl with enough liquid to cover the noodles.

Pho broth being laded into the bowl of 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.

Finished bowl of vegan Vietnamese pho with chopsticks inside

Add in a spoonful each of Hoisin and Sriracha sauce & enjoy this flavorful homemade bowl of Pho Chay.

Two ramekins with hoisin sauce and sriracha sauce