Vegan Pho Noodle Soup
Ingredients
Broth
- 1 tbsp vegetable oil
- 3 spring onions chopped in 3 sections
- 1 brown onion chop in quarters
- 6 slice fresh ginger roughly 3cm long
- 6 garlic clove crushed
- 3 star anise
- 1/2 tsp peppercorn
- 1 tbsp coriander seeds
- 2 ltr chicken style stock
- 1/2 tbsp palm sugar
Garnish
- 1 packet fresh rice noodles
- 400 grams semi fried tofu sliced in to small cubes
- 6 bok choy cleaned and cut in half
- 1 red chilli thinly sliced (optional)
- 100 grams bean sprouts
- 50 grams thai basil
- 1 lemon cut in half (optional)
- 50 grams fried shallots
Instructions
-
In a large pot, heat oil and cook the bottom part of the spring onions, ginger, garlic, onion till soften slightly. (a couple of mins)
-
Then add the spices and gently heat till fragrant.
-
Then carefully add your chicken style stock, palm sugar, and mix to combined.
-
Let the soup come to boil.
-
Once broth is boiled, turn the heat down and let it simmer while you prepare the noodles.
-
Season with salt and pepper to taste
Preparing The noodles
-
Open up the fresh rice noodle pack and gently peel and separate the noodles.
-
Place the separated noodles into individual bowls, depending on the qty you'll eat.
The noodles will shrink once cooked. I find 2 hand full would do well to serve 1.
-
In a medium size pot, boil some water, roughly half full.
-
When water is boiled, with a ladle, take some hot water and pour it over your noodles.
-
Loosen the noodles up a bit and then empty the water out of the bowl.
I normally just empty the noodles into a sieve and then put the noodles back into the bowl.
-
Cook the tofu and the bok choy in the hot water and place them on top of your noodles.
No need to cook too long as the hot broth will also help with the cooking.
-
When you are ready to serve, bring your broth back to the boil and then carefully, pour the hot soup into your bowl of noodles.
-
Garnish with the spring onions, Thai basil, bean sprouts, fried shallots and a few slices of chilli to taste.
-
Serve immediately
Recipe Notes
*Chicken Style Stock – To give it that extra flavour, I use chicken style stock as the broth, but don’t worry, were not using real chicken.
Just look for the stock that says “chicken style”, they’re usually just vegetable stock with added seasoning for flavour and no chicken is really used.
Be sure to check the ingredients label, just to be sure, or alternatively you can use vegetable stock if you prefer.
Only the bottom half of the spring onion is required to make the soup, the remainder can be sliced thinly as garnish on top.
Vegetable and tofu toppings used in this recipe is what I like to eat. Sometimes I mix it up depending on what I feel like, you’re more than welcome to change the topping more suited to your taste.
The choice and number of topping used will change the prep time.
Tip
I recommend pre cooking your vegetables and put them in just before you serve, to insure the vegetables stays firm when consuming. Otherwise vegetable will be overcooked and can thicken the soup.
Semi fried tofu can be found at your local Asian grocer. You can use any type of tofu or protein of your choice for this noodle soup.
Don't be limited with your choice of topping, this soup can be very adaptable, so feel free to add whatever topping to suit your taste bud!
Some people like the sweet and sour flavour of the soup, so lemon is suggested but no necessary if you don't like the sourness.
Sriracha is also highly recommended for those who like it hot 🙌🙌🙌
Caution, content will be hot, so be careful when eating the hot pho noodle soup
*Nutrition information is approximate and is meant as a guide only*