Quick Vegan Pho
A total bowl of health. This baby will make colds run away in horror.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 3 cups water
- hot sauce
- fresh cilantro
- lime wedges
- 3 whole star anise
- peanuts
- 2 l vegetable broth ((8 cups))
- 1 yellow onion (quartered)
- 4 cloves garlic (roughly chopped)
- 3 whole cloves ((the spice))
- 1 piece fresh ginger (sliced into coins)
- 1 stick
- soy sauce to taste
- 1 package wide rice noodles
- fresh basil ((thai basil is preferable if you can
- fresh mint
- fresh green onions
- mung bean sprouts
- hot peppers ((i like mirasol peppers which are long, red, and not very spicy))
- sautã©ed mushrooms ((i like shiitakes))
- sautã©ed tofu
- Carbohydrate 6.96553829144996 g
- Cholesterol 40.4916666666667 mg
- Fat 21.5249634312452 g
- Fiber 2.08316317038848 g
- Protein 4.2455737571805 g
- Saturated Fat 10.5458557999067 g
- Serving Size 1 1 Serving (196g)
- Sodium 123.040685161821 mg
- Sugar 4.88237512106147 g
- Trans Fat 1.405567100087 g
- Calories 226 calories
Add the broth, water, onion, garlic, star anise, whole cloves, ginger, and cinnamon, to a large pot and bring to a simmer. Cover and let simmer for 20-30 minutes. Taste and add soy sauce as needed. The amount you need will vary a bit depending on your taste preference and how salty the broth you used is, I used 2 tablespoons. Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles cooking. When everything is ready, serve by adding noodles to a bowl, using a ladle to collect the broth (leaving the onion and spices behind), and then top with garnishes of choice.
