Pho-nomenal Plant-Based Pho Recipe

Try this delicious and healthy plant-based Pho recipe from Sahara Rose Ketabi’s cookbook Eat Feel Fresh.

I live in Los Angeles, where driving by restaurants with names like 9021-Pho, Pho-Shizzle, Pho-King, and un-Phogettable is the norm. Unfortunately, most restaurant pho is extremely high in sodium, so I don’t stop. However, my plant-based version has coconut aminos, no meat products, and all the veggies. 

What is Pho?

Pho is a traditional Vietnamese noodle soup that has its roots in the early 20th century in northern Vietnam. The dish consists of rice noodles in a flavorful broth, typically made with beef or chicken, and is served with various herbs and spices. Pho is believed to have originated as a street food for workers, but quickly gained popularity and became a staple of Vietnamese cuisine. During the Vietnam War, pho spread to other parts of the country and eventually to the wider world, where it has been embraced by people from all walks of life. Today, pho is enjoyed by millions of people worldwide, and its popularity continues to grow as more and more people discover the delicious taste and comforting warmth of this classic dish.

Ingredients

• 8 cups vegetable broth
• 3 large shallots, sliced
• 4 garlic cloves, roughly chopped
• 2 whole star anise pods
• 3 whole cloves
• 2-in piece ginger, sliced
• 2 3-in cinnamon sticks
• 1 tbsp coconut aminos or tamari, plus more to taste
• 8oz mung bean or rice noodles
• 1 tbsp coconut oil
• 2 cups sliced shitake mushrooms
• 7oz extra-firm tofu, pressed and cubed
• 1 cup julienned carrots

Optional toppings

• 1⁄4 cup chopped Thai basil
• 1⁄4 cup chopped fresh cilantro
• 1⁄4 cup chopped fresh mint
• 1⁄4 cup sliced scallion
• 2 cups mung bean sprouts
• 1⁄4 cup thinly sliced chili peppers1⁄4 cup slivered almonds or sunflower seeds
• 1 lime, cut into wedges

Method

1. In a large pot, heat the broth, shallots, garlic, star anise, cloves, ginger, and cinnamon sticks. Bring to a simmer, then cover and let simmer for 25–30 minutes. Stir in coconut amino’s, adding more if needed. Cook the mung bean noodles according to the package directions. Drain and rinse under cold water. Set aside.
2. In a large skillet, heat the coconut oil over medium-high heat. Add the mushrooms and tofu and sauté for 7 minutes.

• Add the mushrooms and tofu to the broth along with the cooked noodles and carrots. Stir to combine. Simmer for 1 minute, then serve hot with your choice of toppings and a squeeze of lime. 

Want more? Click here for a Vegan Bakewell Tart Recipe by Freya Cox and here for Nadiya Hussain’s Vegan Apple and Olive Oil Cake.