Pho is having a serious moment. Not only is it an absolute nutritional delight, it’s a medicinal meal in a bowl. At MNB we make it our mission to report on the latest and greatest in the health and wellness space, so naturally, we love all things in bowls. Nourishment bowls, smoothie bowls, quinoa bowls, you name it, and now it’s a bowl o’ Pho.
For those who don’t know what Pho is all about, it’s a traditional Vietnamese soup consisting of broth, noodles and herbs, and not only gives a wealth of health, it packs some serious flavour. The pronunciation of this dish can also cause some serious debate. We did some digging and it turns out, “Pho is pronounced “fuh,” no matter which why you slice it”.
This ultra nutritious Pho recipe is thanks to one of our Instagram faves, Elsa’s Wholesome Life who stopped us in our tracks with the colourful, vibrant bowl of goodness. We know what we’re gonna be cooking this week.
Vegan Vietnamese Pho
Makes approximately 2 big bowls
For the bowls:
- 1/2 cup shredded red cabbage
- 1/2 cup shredded wombok
- 1/2 carrot chopped into thin discs
- 1 spring onion thinly sliced
- 1/2 cup green beans, halved
- 1/2 cup snow peas, thinly sliced
- 2 large handfuls of mushrooms chopped or whole (any type, I’ve used oyster mushrooms)
- 100g buckwheat soba noodles (or you can use vietnamese rice stick noodles “pho”)
- 1/2 red chilli thinly sliced
- 2 handfuls of fresh herbs (I’ve used basil, coriander, and mint.)
- 2 lime wedges
For the broth:
- 1 litre organic veggie stock
- 2 star anise
- 1 cinnamon stick (~5-6cm long)
- 2 cloves
- 1/2 teaspoon ground cardamon
- 1/2 teaspoon fennel seeds
- 5cm piece of ginger, thinly sliced
- 5 dried shiitake mushrooms, chopped
- 3-4 garlic cloves, sliced
- juice of 1 lime
- 4 tablespoons tamari soy sauce
- 1 tablespoon coconut sugar
How to make:
- Add all the broth spices to a dry hot pan and toast for about 2 minutes until fragrant.
- Place a large pot on the stove and add the stock, bring to the boil then add the spices, ginger, garlic, shiitake mushrooms, lime juice, tamari, and sugar. Stir and lower heat to medium.
- Allow the broth to simmer for at least 30 minutes (the longer- the more tasty the broth, however don’t let too much liquid evaporate- add more water if need be).
- Meanwhile, split the chopped veggies between your 2 serving bowls.
- Cook the noodles as per packet instructions, once cooked, strain and run under cool water, allow to drain and then split noodles between two bowls.
- taste the broth and make any adjustments to suit your taste (if you like it a bit sweeter- add more sugar, salty- add tamari, more tangy- add lime.)
- Ladle the broth over the bowls of veggies, fill until the broth covers all the veggies and your bowls are full of yummy soup!
- (Keep the ginger, and spices (cinnamon, cloves, and star anise) that are in the broth from getting into your serving bowls, as they won’t be particularly edible.
- Serve with fresh herbs, lime juice and chilli.