EASY VEGAN PHO

Traditional Pho can take a really long time to cook, this is a quick and easy shortcut recipe that’s ready in under 30 minutes. One of my favorite things in life is a mixture of warm and fresh together in a meal. This recipe does not disappoint, it explodes with flavor and is warm and comforting.

EASY VEGAN PHO

✔ Under 30 Minutes ✔ Weight Loss Friendly ✔ Gluten Free ✔ Serves 4

INGREDIENTS

Broth:

• 4 inch piece of ginger root, unpeeled and sliced

• 1 and 1/2 teaspoons ground coriander

• 1 teaspoon black peppercorns

• 1 medium yellow onion, peeled and halved

• 2 star anise pods

• 1/4 teaspoons ground cloves

• 2 tablespoons soy sauce OR tamari OR coconut aminos

• 3 tablespoons rice vinegar

• 1/2 teaspoon fresh lime juice

• 8 cups vegetable broth

• 1 teaspoon salt

• 1 tablespoon + 1 teaspoon coconut sugar OR maple syrup

For Serving and Garnish:

• 8 ounces thin rice noodles

• 2 cups mung bean sprouts

• 4 green onions, green parts only, sliced

• 1/2 cup fresh cilantro, chopped

• 12 fresh mint sprigs

• 12 sprigs fresh basil or Thai basil

• 1 jalapeno pepper, thinly sliced

• 2 limes, cut into wedges

1. Add all the broth ingredients into a large soup pot and bring to a boil over medium high heat. Then decrease to a simmer and slightly cover for 20 minutes. With a large slotted spoon remove the onion, ginger, star anise pods, and black peppercorns, then discard or compost them. Taste and see if you’d like to add more soy sauce or rice vinegar.

2. Near the end of the broth cook time, make the rice noodles according to package directions. I like to cook the noodles to "al dente" as the will still cook in the hot broth bowl when served.

3. To assemble, divide the noodles among 4 bowls. Ladle in the broth to cover and top with mung bean sprouts, green onions, cilantro, mint, basil, jalapeño, and lime wedges**

4. Store broth and noodles separately. Broth stores well in a glass jar with lid for a week in the fridge.

**NOTE: In my opinion all the garnish makes the flavors burst, so be sure to have all the ingredients rather than just trying one or two. It is worth the wait to postpone this recipe for when you are fully prepared and have all the ingredients available. And just a disclaimer, this is not full traditional vegan Pho recipe, I have simplified it so that this recipe can come together easily, quickly and hit that comfort spot in under a 1/2 hour. If you’d like, feel free to add cubed tofu to make it more filling.

Watch the video version here: