30-minute quick and easy vegan pho recipe - Rhubarbarians (2024)

FAQs

What is the secret ingredient in pho broth? ›

Sa sung—dried peanut worms—have been described as the secret ingredient of great pho.

PHO SOUP INGREDIENTS:

1 tablespoon olive oil (or any neutral-flavored oil) 8 ounces shiitake mushrooms, thinly sliced. 2 heads baby bok choy, halved. optional: 1-2 cups extra veggies (such as sliced carrots, broccoli florets, snow peas, etc.)

The herbs and vegetables served alongside Pho elevate the taste of this dish. Thai basil, cilantro, mint, bean sprouts, lime wedges, onions, and chili peppers are commonly paired with Pho. Each adds a vibrant flavor, varied texture, and enticing aroma to the broth.

On average, though, a classic 20 ounce serving of pho that includes rice noodles, garnishes, a topping such as tofu, and plenty of vegetables is going to clock in at around 500 calories. Considering how filling a 20-ounce bowl of pho is, we'd say that's not a bad calorie count!

Here goes the peeled Daikon radish! For the last remaining hour, add in the exotic spices. Although these spices are unique to the Pho flavor adding them too early will make the broth too potent and bitter.

They're marine worms that are eaten both fresh and dried, although it is only the dried form that is used to flavour broth in Việt Nam. Because of the umami and depth, it adds to the soup (similar to dried scallops), top Hanoian chefs utilize dried sá sùng to prepare outstanding phở broth.

Another pho signature spice, star anise, is a brown eight-pointed pod that lends a hint of licorice to the broth.

Vegan Pho, a super comforting Vietnamese food, nutritious and full of protein. Perfect for a cozy day, this dish is tasty, healthy and delicious! Pho soup is a traditional Vietnamese dish prepared with beef, rice noodles, broth, and some other ingredients.

"Fresh vegetables added to pho are a nutritious addition," says Syn. "Vegetables are low in calories and high in vitamins, minerals and filling fiber." The one thing to be extra conscientious with pho is that it's very high in sodium, which can cause increased blood pressure and contribute to cardiovascular issues.

Spices: There are 5 important spices in pho broth — star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds. I really recommend using the whole (not ground) spices if possible, which we will briefly toast to bring out extra flavor.

Why does pho always make me feel better? ›

Protein & Fiber

Traditional pho is served with thinly sliced beef, but it can be made with any type of meat. Including a serving of meat gives you added protein and combining it with plenty of vegetables gives you a healthy dose of fiber, both of which help you to feel satiated longer.

Pho is a type of Vietnamese soup that usually consists of bone broth, rice noodles, spices, and thinly sliced meat (usually beef). Though “pho” technically refers to the noodles and not the soup itself, most people consider the dish a singular unit.

But ultimately if the base of the meal, like a pho or a ramen or a noodle dish, or a lo mein, is a noodles it's going to just be, that's like a naked carb. It's just so much, turn straight into sugar in the bloodstream.

Soups and broths are the obvious answer, and they are almost always on the menu for the first day or two of any illness. For the takeout option, I've already mentioned pho and it hits the spot for all cold, flu, and COVID nourishment needs.

Pho is a Vietnamese soup made with broth, rice noodles, herbs, and meat or tofu. Due to its nutritious ingredients and high protein content, it may offer several benefits, including reduced inflammation and improved joint health. Still, it can be high in sodium and calories, so portion size is important.

Beef broth: Pho usually has a clear beef broth made from bones and meat that's flavored with star anise and cloves for a subtle spice.

Achieving Clear Pho Broth

The parboiling or blanching of the bones and beef removes much of this scum. Scum or "impurities" naturally floats to the top when you make any kind of stock using meat and bones. A fine mesh skimmer can remove the scum and much of the fat very quickly and easily.

Adding whole spices will add an earthiness to stock without overpowering the mixture—just look at the power of anise, cloves, and cinnamon in pho. Cardamom pods, allspice berries, cumin, coriander, yellow mustard, fennel, and peppercorns are all fair game.