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Prep 10 mins
Cook 50 mins
This is a hearty, comforting soup with a pleasant aroma. I make this using homemade vegetable broth and homemade seitan. Using all of the spices in the recipe is absolutely important to the flavor of the pho.
FOR THE BROTH
- 10 cups vegetable broth
- 5 garlic cloves, coarsely chopped
- 3 inches fresh ginger, sliced in thirds lengthwise
- 2 cinnamon sticks
- 3 star anise
- 6 cloves
- 3 bay leaves
- 5 teaspoons coriander seeds
- 2 small white onions, coursely chopped
FOR THE GARNISH
- 2 small white onions, thinly sliced
- 4 green chilies, sliced into rounds
- 2 cups bean sprouts
- 12 fresh basil leaves
- 1 bunch cilantro, coarsly chopped
- 1 lime, cut into 4 wedges
- 1 teaspoon black pepper
- 1 tablespoon salt
- 3 -4 cups seitan
- 14 ounces rice noodles
- Bring 2 quarts of water to a boil in a medium pot. Remove from heat. Add noodles and soak for 8 minutes, or until soft. Drain. Set aside.
- In a large stock pot over low-medium heat, dry roast cinnamon stick, star anise, coriander seeds, bay leaves, and cloves until fragrant aroma goes off. Stir constantly. Add garlic, ginger and onions. Char for about 3-4 minutes until onions begin to turn golden brown. Add vegetable broth and bring to boil. Cover and simmer for 30 minutes. Strain all onion and spice matter and pour broth back into pot.
- Add all garnish ingredients, except for noodles, to broth. Simmer over medium heat for 5 minutes uncovered (you may add an additional 1-2 cups of vegetable broth if needed). Remove from heat. Distribute rice noodles into bowls and ladle broth mixture on top. Serve.