Vegetarian Pho (Vietnamese Noodle Soup)

READY IN: 40mins




  • 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.
  • Make the broth then when it has simmered for about 10 minutes, soak the noodles.
  • 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.
  • 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.
  • Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
  • Serve the lime, chili rounds and salt and pepper on the side.
  • Broth: Makes 8 cups.
  • Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
  • Char the ginger on all sides and add to the stock.
  • Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
  • Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.