Vegetarian Pho

22 Dec

I apologize for the delay in posting recipes, I had finals on Friday, Monday, and yesterday, as well as a moot court meeting, so I was swamped.

Zak cooked this vegetarian phở earlier this week, and I must say I was pleasantly surprised at the amazing depth of flavor.  Though I love the rich, beefy flavor of an oxtail, by using a quality vegetable stock (I suggest homemade) and carefully monitoring the seasonings and adjust for what you like, you’ll wind up with a satisfying, flavorful broth that rivals any meat-based creation.  The broth provides the backbone of the soup, but the real fun comes from the wide variety of add-ins.  In the future, I may use this broth recipe and add a few thin slices of beef – though the mushrooms added a good level of meatiness to this otherwise vegetarian dish.

Vegetarian Phở

Adapted from

For the broth:

1 1/2 small unpeeled onions, quartered

9-10 cloves garlic, peeled and halved

2″ piece of ginger, peeled and sliced

2 3″ cinnamon sticks

3 star anise pods

4 whole cloves

8 cups homemade vegetable stock (preferably clear, we used dark)

3 tbs. soy sauce

Kosher salt and freshly cracked black pepper to taste

Heat a large, dry, heavy bottomed stock pot over medium-high eat.  Add all ingredients through cloves and cook, stirring occasionally, until charred.  This will take about 10-15 minutes.

Add stock and soy sauce.  Simmer for 25-35 minutes until flavors have combined.

Taste for seasonings and adjust as necessary.

Strain the broth through cheese cloth.

Return to the pot and bring to a simmer.

Serve with ingredients for the soup, below.

For the soup:

1 lb. rice noodles

6 scallions, thinly sliced (green and white parts)

1 cup cilantro leaves, whole

1/2 large red onion, very thinly sliced (1/16″ inch)

1 small yellow onion, very thinly sliced (1/16″ inch)

2-3 jalapeños, very thinly sliced (1/16″ inch)

1 cup mushrooms, sliced

1 lime, quartered



Cook the rice noodles according to package instructions.

Place as many noodles as desired at the bottom of the bowl.  Ladle desired amount of broth over the noodles.  Serve with add-ins above.

One Response to “Vegetarian Pho”


  1. Geauga Family Farms Summer CSA – Week Nine « Kelseyincleveland's Blog -

    […] broth).  Tonight, Zak is making a huge pot of chicken-based Vietnamese pho (I’ve posted both vegetarian and beef broth versions before) in which we’ll use up some of that gorgeous bok choy. Share […]

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