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.

The most comforting Vegan Pho (Phở Chay) is here! The broth is flavorful, light, and packed with lots of aromatic spices. The broth is made from charred vegetables and toasted spices to create that complex flavor. It's then served with rice noodles along with a variety of herbs and fresh mung bean sprouts.

Vegan Pho is a flavorful noodle soup, with a vegetarian broth that simmers in 30 minutes or less. Add your favorite veggie toppings for a healthy meal! This post may contain affiliate links.

Simmering beef or chicken bones make traditional phở broth for several hours. The slow cooking process releases the bones' flavours and nutrients, resulting in a deep and complex broth. A combination of spices and aromatics such as star anise, cinnamon, cloves, ginger, and onion is added to enhance the flavor profile.

In Hanoi-style pho, dehydrated peanut worms are often the broth's main source of flavor. Also known as sipuncula, or sa sung in Vietnamese, these worms come from the ocean, and are therefore considered a seafood.

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.

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.

Is pho gluten-free? Yes, this pho soup is gluten-free because the broth contains fish sauce and not soy sauce and the rice noodles are made of rice flour and water, and occasionally small amounts of tapioca or cornstarch as well. This means they are gluten-free, fat free, and vegan.

Yes, it is generally safe to drink broth of pho. However, some people may find drinking too much broth can upset their stomachs or lead to dehydration. It's always best to enjoy your soup in moderation and listen to your body for any signs of discomfort.

Chay in Vietnamese means non-meat or meatless, it's a great word to learn if you are vegetarian.

Why is pho healthier than ramen? ›

Pho is usually considered a healthier choice than ramen because it tends to have fewer calories and less fat, making it a lighter meal. But both pho and ramen still give you a good amount of protein, vitamins, and minerals.

Chicken pho generally has the least fat and is a good source of lean protein. If you're just here for the beef, round cuts are the leanest, followed by brisket and flank.

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. 1 (Some bowls have more than 1,000 mg, which is practically the entire allotment of recommended sodium intake for the day.)

Bean sprouts are put in raw for the crunchy factor. Add a little at a time to maintain the crunchiness as you eat, or add them all while the broth is hot to cook them. The downside here is it takes heat to cook your sprouts, and as a result your broth will cool before you finish your bowl of pho.

Despite the fact that bean sprouts are only optional in pho, many pho eaters want them in their bowl nonetheless. These sprouts enrich the layers of flavor and texture of the already flavor-rich pho by adding in some crunch and a bit of sweetness into the dish. Overall, bean sprouts help make pho a more balanced dish.

Though chicken variants exist, pho broth is typically made from beef, onions/shallots, ginger, yellow rock sugar, fish sauce, and spices. The broth is where the flavor is and It's what makes pho, pho. The very first thing I do when my bowl comes out is to take a sip of the broth.

For the most flavorful and clear broth, your pot needs to be in a constant simmer. Take your time in the first 15 minutes or so to make adjustments to your temperature. This ensures that you have true simmering in the next 3-5 hours; no rolling boiling water, no dead still water either.

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!

To answer the specific question, either the broth has not been made with the usual spices, or the proper process — charred onion, ginger chunks, marrow bones, etc. — or it might have been watered down to “stretch” it, or all of the above.