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    You are in: Home / Recipes / Vegetarian Pho (Vietnamese Noodle Soup) Recipe
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    Vegetarian Pho (Vietnamese Noodle Soup)

    Vegetarian Pho (Vietnamese Noodle Soup). Photo by lorenaahrens

    1/1 Photo of Vegetarian Pho (Vietnamese Noodle Soup)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    That is Dr House to you's Note:

    From Sally Bernstien's article on Vietnamese food in the Vegetarian Journal[March/April 2000]. "I'm pleased to report that experiencing a vegetarian Vietnam is possible. Armed with a tourist phrasebook, a healthy appreciation of local markets, and a willingness to be considered highly eccentric by the Viet-namese, I enjoyed such delicacies as a vegetarian version of pho, the fabled Vietnamese noodle and meat soup..."

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    Ingredients:

    Servings:

    Units: US | Metric

    broth (use 8 cups)

    Directions:

    1. 1
      Tear greens into bite-sized pieces. Use both green and white parts of the scallions. Peanuts should bechopped roasted unsalted Seed the chili peppers and cut into rounds.
    2. 2
      Make the broth then when it has simmered for about 10 minutes, soak the noodles.
    3. 3
      To Soak: Bring 4 qts water to boil. Remove from heat. Add the noodles and soak 15 minutes. Stir occasionally until noodles are pliable and easily separated. Drain and divide into bowls.
    4. 4
      Simmer seitan in the broth until heated through. About 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.
    5. 5
      Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
    6. 6
      Serve the lime, chili rounds and salt and pepper on the side.
    7. 7
      Broth: Makes 8 cups.
    8. 8
      Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
    9. 9
      Char the ginger on all sides and add to the stock.
    10. 10
      Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
    11. 11
      Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.

    Ratings & Reviews:

    • on August 07, 2012

      45

      First off this was my first time making vegetarian pho and I can say only one thing.... Awsomness!!!!!! I love this receipe and plain to make more. I give this 4 stars because of how the instruction are written. If you are anything like me, who get all the ingredients and then work from step 1 to 10 you will get slightly confused when doing this recipe. You need to make the broth first which are steps 7-10 then do rest. 1-6. So to make it easier for myself and other people this is how I will rewrite the instruction. (I did not change anything in the instruction. I just change the order it was written).

      1. Broth: Makes 8 cups.

      2. Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.

      3. Char the ginger on all sides and add to the stock.

      4. Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.

      5. Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.

      6. Tear greens into bite-sized pieces. Use both green and white parts of the scallions. Peanuts should bechopped roasted unsalted Seed the chili peppers and cut into rounds.

      7. Make the broth then when it has simmered for about 10 minutes, soak the noodles.

      8. To Soak: Bring 4 qts water to boil. Remove from heat. Add the noodles and soak 15 minutes. Stir occasionally until noodles are pliable and easily separated. Drain and divide into bowls.

      9. Simmer seitan in the broth until heated through. About 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.

      10. Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.

      11. Serve the lime, chili rounds and salt and pepper on the side.
      *Note In my opition there is no need for number 7 instruction if you follow this order.

      I hope this helps ^_^

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2011

      55

      I love it. The broth is excellent! I used thai chilis and the slight change i made was to cook half in the broth. I like a spicy dish :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2010

      55

      I've spent a lot of time in Vietnam, about 4 months a year, and this is very close to the pho that I've had there. I live in Buddhist monasteries while there and they are very strict vegetarian, so the next time you go, you may want to see if that could work for you.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Vegetarian Pho (Vietnamese Noodle Soup)

    Serving Size: 1 (161 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 304.3
     
    Calories from Fat 5
    89%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 143.9 mg
    5%
    Total Carbohydrate 69.7 g
    23%
    Dietary Fiber 2.5 g
    10%
    Sugars 2.3 g
    9%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    seitan

    vegetable stock

    Braggs liquid aminos

    gingerroot

    star anise pods

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