Vegan Pho – Hearty Vietnamese Noodle Soup made from scratch
A steaming, vegan Pho is exactly what you need when your soul craves warmth and aromatic spices. This Vietnamese noodle soup impresses with its clear yet incredibly deep broth, which we cook ourselves from fresh vegetables and fragrant spices without any pre-made products. As a little cooking cat, I love the combination of rice noodles, fresh herbs, and the spicy aroma of star anise and cinnamon. This recipe is surprisingly quick to make and brings the real street food feeling directly into your kitchen. It is healthy, light, and a real treat thanks to the aromatic broth. Follow my step-by-step instructions to prepare this masterpiece of Vietnamese cuisine easily. Grab your wooden spoon and let's conjure up this delicious, plant-based delight together!
Ingredients
Preparation
Halve the onion (1) and cut the ginger (20 g) into coarse slices, then roast them in a pot without fat until dark – this gives the broth wonderful depth, meow!
Pour in the vegetable broth (600 ml) and add the star anise (1) and cinnamon stick (1), letting everything simmer for about 20 minutes.
While the broth is infusing, soak the rice noodles (100 g) in hot water according to the package instructions, then rinse briefly with cold water.
Season the broth with soy sauce (15 ml) and remove the spices, onion pieces, and ginger using a sieve.
Distribute the noodles into a bowl and pour the hot broth over them.
Cut the spring onion (1) into fine rings and pluck the cilantro (5 g) to garnish the soup.
Finally, squeeze the juice of the lime (0.5) fresh over your Pho for that perfect, zesty kick.
Stars
Comments