Vegetarian Pho

53

PREP TIME

5 min

Makes

4 Adult Servings

* PLUS Cooking time: 25 minutes
Vegetarian Pho

Recipe by Eshun Mott, Photo by Andrew Grinton

In this vegetarian pho recipe, individual bowls of fragrant vegetable broth and rice noodles are easily customized to suit both kid and adult tastes.


Ingredients

  • 2 L sodium-free vegetable broth
  • 3 whole star anise
  • 1 3-in. cinnamon stick
  • 1 1-in. piece ginger , cut into thin coins
  • 4 whole garlic cloves
  • 4 bunches cilantro stalks , (keel leaves for garnish), ideally with roots
  • 2 tbsp fish sauce , or, if vegetarian, 1 tbsp soy sauce + 1 tbsp lime juice
  • 2 tsp brown sugar
  • 1/2 pkg 1/16-in.-wide rice sticks , (225 g)

Garnishes

  • 2 cups bean sprouts
  • 2 green onions , thinly sliced
  • 1 cup diced medium-firm tofu
  • 1/2 cup cilantro leaves
  • 1/2 cup basil leaves , (ideally Thai basil)
  • 1 lime , quartered
  • sriracha
  • hoisin sauce

Instructions

  • Combine broth, star anise, cinnamon, ginger, garlic, cilantro stalks, fish sauce and sugar in a large pot and bring to a boil over high heat. Turn heat to medium-low and simmer for 20 min or until broth is fragrant. Strain and discard all flavourings.
  • Bring a separate pot of water to a boil to cook the noodles in. Add noodles and boil for 3 to 4 min more, or until soft but still chewy. Strain.
  • Serve noodles, broth and garnishes separately and let everyone make their own bowl of soup the way they like it.

Nutrition (per serving)

  • Calories
  • 371,
  • Protein
  • 48 g,
  • Carbohydrates
  • 69 g,
  • Fat
  • 6 g,
  • Fibre
  • 5 g,
  • Sodium
  • 854 mg.

Originally published in Today’s Parent magazine.