The secret to good pho is most definitely in the stock. Pho is a vietnamese rice noodle soup that is fragrant and delicious. When my boyfriend and I were in Hanoi, Vietnam, this dish was traditionally served at breakfast time and I was completely okay with that. The soup however is usually made with beef stock & thin slices of beef and well… you know, the struggle is real for us vegetarians and vegans when all’s you want is some damn pho. Worry no longer, this plant-based version will satisfy your pho cravings.
As I mentioned above, to make a mean pho soup it’s totally all about the stock. With ingredients like anise seeds, cinnamon, ginger, cardamon pods, cloves and lime juice – I’m sure you can just imagine how good it tastes, but also how nice it smells.
1/2 package rice noodles
1 tsp dried shallots
1 tsp ground ginger
3 tsp low sodium soy sauce or tamari
the juice of one lime
3 black cardamon pods
1 tbsp whole cloves
2 cinnamon sticks
1 1/4 tbsp anise seeds (or about 6 star anise)
900 ml vegetable stock (plus a bit more if needed)
1 bunch fresh green onions, chopped
1 package of fresh bean sprouts
1 lime (for serving)
1/4 package extra firm tofu
1 tsp extra virgin olive oil
- Combine the vegetable stock into a large soup pot with lime juice, cardamon pods, anise seeds, cloves, shallots, green onions, soy sauce, ground ginger and cinnamon sticks. Simmer over low heat for 30 minutes.
- Cook the rice noodles in a separate pot according to package instructions (usually about 8 minutes).
- Cut the tofu into small cubes. Cook in a pan on the stove top for about 8 minutes or until golden and slightly crispy on the outside.
- Add a few ladles worth of pho stock to a bowl and then add the rice noodles. Add the tofu, fresh bean sprouts, green onion, and halved lime. Serve with soy sauce or tamari for further seasoning, if needed.