This pho starts with a base of richly flavored and nutritious vegetarian "bone" broth that is then ladles over cooked rice noodles, shiitake mushrooms, and vegetables for a hearty, satisfying meal.
Course
Main Dish
Cuisine
Vietnamese
Prep Time1hour
Cook Time10minutes
Total Time1hour10minutes
Servings4servings
AuthorLindsey Rose Johnson
Ingredients
2quartsvegetarian "bone" broth
2tablespoonstamari or liquid aminos
For spice packet:
2cinnamon sticks
1teaspoonwhole cloves
2star anise
2teaspoonscoriander berries
1teaspoonwhole fennel seeds
4-inchpiece fresh gingerpeeled and roughly chopped
Sea saltto taste
For serving:
8ouncesdried brown or white rice noodlesor "sticks" any width
8ouncesshiitake mushroomscut into thick strips
1medium bok choytrimmed and thinly sliced
1cupshredded carrots
1cupbean sproutswashed well
1bunch scallionsthinly sliced (green and white parts)
Fresh cilantrobasil, and mint, for garnish
2limescut into quarters
Thai bird chiliesfresh, dried, or frozen
Hoisin sauce
Sriracha
Instructions
Place in a pot with the vegetable broth and tamari. Bring to a simmer. Prepare spice packet by placing spices into several layers of cheesecloth and tying closed with kitchen twine, then place it in the simmering broth. Simmer for at least 15-20 minutes, preferably longer to allow flavors to infuse the broth. Remove spice packet and discard.
Meanwhile, cook the rice noodles according to package directions and rinse well under cold water. Set aside until ready to assemble.
To assemble the pho, have ready four shallow, wide bowls. Divide the noodles between the bowls. Top with the thinly sliced mushrooms, bok choy, and carrots. Ladle the hot broth over the top. (It should wilt and soften the veggies. If you prefer more tender veggies, lightly saute them in oil before assembling bowls.) Top each with bean sprouts, a handful scallions, fresh herbs, lime wedges, and Thai bird chiles. Serve with shallow dishes of hoisin and Sriracha on the side along with chopsticks and broth spoons.
Recipe Notes
If preferred, sauté the bok choy, shiitake mushrooms, and carrots in a little oil before adding to the noodles.
Other leafy greens such as thinly sliced kale, napa cabbage, or collard greens can be used in place of the bok choy.
Feel free to add or omit other vegetables according to preference.
Rice noodles can be found in the Asian section of most grocery stores or online.
For a low carb version, substitute spiralized vegetables for the rice noodles.