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Vegan Pho

Sara Conrad subtracts all the meat but none of the flavor in this vegan version of Pho.

Pho is a popular Vietnamese street food.

Pho is a Vietnamese noodle soup that is well-known for a strong broth usually made by simmering beef bones, charred ginger and spices. While I’ve cut out the bones for this vegan-friendly version, I’ve left in all the flavor.

Vietnamese dishes are meals typically served with lots of greens and often with hoisin sauce. Make sure you squeeze lime into the soup; It makes a world of difference!

Vegan Pho


  • 1 onion
  • 2 shallots
  • 8 cloves garlic
  • 1 - 2 inch section ginger
  • 2 cloves
  • 1 star anise
  • 1 teaspoon coriander seed
  • 4 cups vegetable stock
  • 2 tablespoons soy sauce
  • 2 cups cooked rice noodles
  • 8 ounces baked tofu

Cooking Directions

  1. Char onion, shallot and ginger on stove-top until blackened.
  2. Toast? cinnamon sticks, cloves, anise, coriander and garlic in large pot ?over medium heat until you can smell them. Add the charred ingredients and ?stock. Simmer for at least 30 minutes. (Longer is better.)
  3. Strain broth and add cooked noodles and baked tofu. Serve with the following garnishes: Lime wedges, bean sprouts, green onion, cilantro, jalapeños, basil and Sriracha.

Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

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