Vegan Vietnamese Pho with Rice Noodles
Posted by Gerard
Cilantro, Ginger, Green Onions, Coriander Seeds, Stars For Anise, Vegetable Broth, Lime, Cinnamon Stick, Onion, Rice Vinegar, Rice Noodles, Fennel Seeds, Soy Sauce, Cloves Garlic
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Vegan Vietnamese Pho with Rice Noodles Recipe
This vegan version of the traditional Vietnamese pho soup is bursting with flavor and texture. Aromatic spices and soy sauce flavor the broth, and the rice noodles are tender and chewy. This soup, topped with fresh herbs and sprouts, is a filling and healthy meal that comes together quickly.
Ingredients
- 1/2 cup fresh cilantro, chopped
- 2 thumb-sized pieces of ginger, peeled and thinly sliced
- 1/2 cup green onions, sliced
- 1 teaspoon coriander seeds
- 4 stars for anise
- 10 cups vegetable broth
- 1 lime, cut into wedges
- 1 cinnamon stick
- 1 large onion, chopped
- 1 cup mung bean sprouts
- 1/4 cup rice vinegar
- 1 pound rice noodles
- 1 teaspoon fennel seeds
- 1/2 cup soy sauce
- 4 cloves garlic, minced
Time Needed
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Instructions
- Combine the vegetable broth, garlic, ginger, onion, cinnamon stick, coriander seeds, fennel seeds, and star anise in a large pot.
- Bring to a boil over high heat, then reduce to medium-low and continue to cook for 30 minutes.
- Remove the cinnamon stick and star anise from the pot.
- Stir in the soy sauce and rice vinegar until well combined.
- Cook the rice noodles as directed on the package.
- Distribute the noodles among 4-6 bowls.
- Pour the boiling broth over the noodles.
- Mung bean sprouts, cilantro, green onions, and a lime wedge garnish each bowl.
- Serve right away.
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