Delicious Homemade Vegan Pho (Vietnamese Noodle Soup)
Delicious homemade vegan pho in a flavorful authentic Vietnamese broth with gluten free rice noodles.
Ingredients
Broth Ingredients
- 8 cups filtered water
- 2 cups carrots chopped
- 1/2 yellow onion
- 1 piece Kombu seaweed
- 3 whole star anise
- 2 inch piece ginger peeled
- 5 whole cloves
- 1 cinnamon stick
- 2 dried thai chilis
- 1 tsp fennel seeds
- 2 tsp ground coriander
- 1 tbsp sea salt
Remaining ingredients
- 4 cups sweet potato, peeled and diced
- 3 cups caulilflower florets
- 3-4 cups broccoli florets
- 1 package pho rice noodles
- 2 tbsp coconut aminos
- 1 tbsp vegan fish sauce
Toppings
- cilantro
- thai basil
- diakon radish cut into flower shapes (cutter linked above)
- bean sprouts
- sliced jalapeno or serrano pepper
- lime slices
Garnish (for plating, not to eat)
- whole star anise
- dried thai chili peppers
Instructions
- Into a large pot, add all the broth ingredients. Cover with lid and bring to a boil.
- Then reduce to a low simmer (leaving the lid on) and simmer for at least 1 hour.
- Then drain over a mesh strainer into a large bowl. Removing all the broth ingredients leaving a clear broth. Pour the broth back into a the pot.
- Add in diced sweet potato and cauliflower florets and bring to a simmer. Cook for about 5 minutes then add in the broccoli florets. Mix and simmer for another 10 minutes. Add into coconut aminos, vegan sauce and stir.
- Cook rice noodles according to package instructions. (I used the Lotus Foods brand, linked above)
- Serve in bowls and add in cooked rice noodles and toppings of choice.
- I added fresh cilantro, jalapeño slices and daikon "flowers" and lime.
- Garnish with star anise and Thai chili peppers (not to eat, just for presentation)
- Enjoy!