Vegan Vietnamese Pho

Garren and I discovered Pho when we were living in Montana and I was pregnant with Eleanor. We were instantly in love, and it became the star of my pregnancy cravings for the next few months. We recently found a place here in Idaho that has great Pho as well so that is a relief. We don’t like to eat out often though so we decided to try a simple vegan recipe I found at Delicious Everyday.


For the Broth

    • 4 green onions
    • 1 cinnamon stick broken into pieces
    • 3 star anise
    • 1 tbsp peppercorns
    • 1 tsp cloves
    • 8 cups vegetable stock
    • 1/2 cup chopped cilantro
    • 2 tbsp roughly chopped ginger
    • 2 tsp minced garlic
  • 7 oz Rice noodles
  • 1 cup chopped bok choy
  • 4 oz baby bella mushrooms
  • 2/3 cup shelled edamame
  • 10 snow peas
  • Lime wedges
  • Cilantro
  • Basil
  • sriracha (optional)

In a large sauce pan add the star anise, cinnamon stick, peppercorn and cloves. Toast for 30 seconds until fragrant. Add the vegetable stock, green onion, garlic, ginger, and cilantro. Bring to a boil and then reduce to a simmer. Cover and simmer for 20 minutes. Strain the liquid through a mesh sleeve into a large bowl and then return to the pot.


Add the bok choy, mushrooms and rice noodles and cook for 2-3 minutes.  Divide the edamame and snow peas between four bowls. Use tongs to place noodles in them, then ladle the broth/mushroom/bok choy mixture into the bowls.

Top with cilantro, basil, and lime and enjoy. We were kind of shocked with how authentic it tasted. I wouldn’t say it was perfectly like the Pho we get from a Vietnamese restaurant but it is a great option for home!



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