Matt’s Vegan Pho
While this recipe may seem daunting at first, it truly is easy to put together at home. The broth can be made ahead and reheated when needed, or left on the stove to simmer until dinner time. If you are not a fan of the vegetables listed, you can easily replace them with anything you desire. Some other vegetables that could easily be used for this recipe include broccoli, red bell pepper, zucchini, bok choy, or kale.
| Servings | Prep Time |
| 5 servings | 15 minutes |
| Cook Time |
| 1.5 hours |
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While this recipe may seem daunting at first, it truly is easy to put together at home. The broth can be made ahead and reheated when needed, or left on the stove to simmer until dinner time. If you are not a fan of the vegetables listed, you can easily replace them with anything you desire. Some other vegetables that could easily be used for this recipe include broccoli, red bell pepper, zucchini, bok choy, or kale.
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Ingredients
For Broth
- 4 cups Vegetable Broth low sodium
- 4 cups water
- 1 cup dried shiitake mushrooms
- 3 shallots thinly sliced
- 10 cloves of garlic peeled and thinly sliced
- 1 inch fresh ginger thinly sliced
- 8 Tbsp soy sauce
- 2 Tbsp Rice Wine Vinegar
- 2 star anise
- 1 stick cinnamon
- 1 small handful basil stems and leaves (Thai Basil is preferable)
- 1 small handful cilantro stems and leaves
For Soup
- 2 cups shredded cabbage Napa or Savoy
- 1/2 cup green onion chopped
- 2 carrots thinly sliced
- 2 cups fresh bean sprouts
- 18 oz package dried rice noodles
For Garnish
- 1/2 cup basil roughly chopped or torn (preferably Thai basil)
- 1/2 cup cilantro roughly chopped
- 1 lime cut into wedges
Servings: servings
Instructions
- To make the broth, take all 12 ingredients and place them in a gallon sized or larger pot. Bring this mixture to a roaring boil, and then reduce to a simmer. It’s best to simmer for at least an hour and a half, so that the nuances of the herbs remain in the finished product.
- After simmering, strain and keep only the broth. At the point the broth may be cooled, and stored in an airtight container in the fridge for up to 2 days before serving. If made ahead, heat broth through on the stovetop before completing the following steps.
- Slice your cabbage, green onion and carrot thin. Once this is done, pour the hot broth into deep bowls, add rice noodles , cabbage, green onion, carrots and bean sprouts.
- Top with the remaining fresh herbs. Serve with lime wedge.
Recipe Notes
Brought to you by Chef Matt of Fern.
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