I became obsessed with this soup whilst traveling in Vietnam. The first time I tried it was after we arrived in the hectic city of Hanoi, Vietnam. After flying into the city at night we were almost scammed, couldn’t find a hotel and most of all we were very tired and hungry. We were recommended Pho and at the first sip I loved it. For the next 3 weeks we were in Vietnam we ate Pho almost 2 times a day. Pho is a Vietnamese noodle soup made with rice noodles, vegetables , fresh herbs and mostly with meat such as chicken or beef. As every country has its own traditions noodle soup is served for breakfast in Vietnam. Although traditionally this soup is not vegan I have made a pretty quick and easy vegan version that is served in 10 minutes. I usually make it with whatever veggies I have at hand, but this recipe contains Chinese cabbage, spinach, taugé and sugar snaps.
Tip! You can also take this to work! Prepare the noodles and veggies and put it in an air tight container. Take the vegetable broth tablet or powder with you separately to work. Whenever you are ready to eat it, put it all in a bowl (including the broth tablet or powder) and pour hot water over it. Put something over the bowl to cover it and after 2 minutes its done! Just make sure that you stir well to ensure that the broth is evenly divided.
Vegan Pho Vietnamese Noodle Soup
Cuisine: Vietnamese, Asian, South-East Asian
Base for the soup:
- 1 litre vegetable broth
- Rice noodles
- 1 red onion
- Red chilli (fresh), sliced (according to taste)
- 1 tbsp freshly grated ginger
- 1 garlic gloves, minced
- 1 handful of fresh cilantro
- 2 tbsp Tamari soy sauce
Veggies for the soup:
- Sugar snaps
- Chinese cabbage
Extra veggies that could work too: cucumber, paprika, zucchini, broccoli, pak choi, spring onion, kale
Note: If you are really lazy, like me sometimes, then buy a pre cut package of thai/asian veggies.
- Grilled tofu
- Get the rice noodles, prepare them as directed on the packet. Most just need to be rehydrated by soaking them in hot water for around 10 minutes. After they are rehydrated drain them.
- While the rice noodles are getting rehydrated, prepare 1l vegetable broth.
- You can either cook your veggies for a few minutes in the prepared broth (2-5 minutes) or add the raw veggies directly to your soup bowl. I like them raw, but if you want to cook them don’t cook the taugé and red onion, add them when the rest of the veggies are cooked.
- Divide the broth over 2 soup bowls and add 1 tbsp of tamari per bowl. Divide the ginger, garlic red chilli. Stir in everything to ensure that everything is mixed well and add the rice noodles, veggies and top with the taugé and red onion, fresh cilantro and optional add ons.
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