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.

Directions. Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes.

Pho delights the palate with a savory broth infused with aromatic spices and a medley of fresh toppings. The result is a harmonious and flavorful culinary experience that captures the essence of Vietnamese cuisine.

One of the key differences is the spices used in the broth. Pho broth typically contains a combination of cinnamon, star anise, cloves, coriander, fennel seeds, and ginger, which give it a warm, aromatic flavor that is unique to this type of broth.

The secret flavor bomb in that bowl of Phở

What are Sá Sùng (peanut worms)? They're marine (sea) worms that were first described in 1827 by a French zoologist. There are over 140 different kinds of these delicious flavor bombs, and some are teeny tiny (2 millimeters long) while others can be as long as 28 inches.

Pho is very nutritious. From its ingredients, it's been shown to reduce inflammation and improve joint health. If you suffer from something like chronic pain or arthritis, you may want to entertain the idea of enjoying more pho. The broth particularly can be very anti-inflammation.

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.

This noodle soup, eaten everywhere throughout the country, can easily be made vegan and believe us when we say that there aren't many things as satisfying as a good bowl of vegan pho. Beware that 'pho with vegetables' may well not be vegan or even vegetarian for that matter as meat stock would normally be used.

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

What gives pho its smell? ›

A really good pho has nice aromatics. In particular there should have a subtle undertone of ginger and onion as when you make pho, you initially char it when you start the stock. Spice wise, there is an interplay between star anise, coriander, smoked cardamom, and saigon cinnamon.

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.

Thirdly, it is important to remember that the broth of pho is the show's star and should be appreciated. Don't rush through your meal – take your time to savor all the flavors and enjoy every sip of the soup.

I would argue, absolutely. Not only are the benefits of bone broth numerous, including digestive repair, skin and joint health, but adding in healing spices and herbs boosts the benefits even more.

The first thing I always do when making pho at home is parboil my beef bones. It's easy and helps achieve a crystal-clear broth. Toss the bones in your stockpot, add water, and boil for a few minutes. As the bones simmer, they release impurities, making the water scumy and foamy.

Pho Broth Spices and Other ingredients

The spices are toasted to bring out the flavour before adding into the pot. And the ginger and onion are charred to add a subtle smokey flavour into the broth – a secret little step that adds that extra something-something to make this pho recipe authentic and traditional!

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.