Faux Pho! (aka Vegan Vietnamese Pho Soup)

In Vietnam, people eat pho for breakfast, lunch, and dinner. Personally I like to have it for breakfast on Sunday mornings! This is a version that best imitates the veg pho that I had when I was travelling in Vietnam with my partner – it is his recipe. Quantities may be a little rough, so taste-test as you go (as you always should!). Enjoy!

Serves around 4-6, depending on bowl-size/course…

Ingredients
2-4 finely diced chilli peppers (eg. birdseye)
1.5in piece of ginger, thinly sliced
1 sweet onion, chopped or diced
3 Litres of Massel’s Vegetarian Beef-style Stock*
1 cinnamon stick
5 star anise pods
1 finely diced garlic clove
lime, juiced
palm sugar to taste
fresh pepper to taste
bean sprouts, handful or two
rice vermicelli, cooked
1 bunch of coriander leaves, chopped
2 shallots, finely sliced
extra finely diced chilli pepper, optional

How To
+ In a stock pot fry the chilli, ginger and onion, with a little oil, till it is seared and a little crusty, but not burned. Add stock.
+ Crush then add the cinnamon and star anise. Add the garlic.
+ Simmer for 30min. Take off heat. Add lime juice, and a little bit of palm sugar until it is only slightly sour. Cover till served.
+ Get out some soup bowls. Add beansprouts, then hot vermicelli, shallots and coriander, and optionally fresh sliced chilli into each bowl. Pour the hot soup over the veg-noodle mix.
+ Serve. OMNOMNOM.

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*This is a dark vegetable stock. You could also use any other vegetable stock (maybe add a splash of dark soy sauce or Braggs to darken it a bit perhaps? ! probably not necessary). Massel brand stock can be found in any supermarket I’ve been in to in Australia – including Woolies and Coles. The tins of powdered stuff are great quality, but there are also stock cubes and tetra packs of liquid stock available. Massel is the best instant stock around, and it’s all vegan! Hooray!

pixel Faux Pho! (aka Vegan Vietnamese Pho Soup)
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  • http://glutenfreegoddess.blogspot.ca/ Karina

    This sounds absolutely yummy. Thanks for sharing the recipe.

    Karina

  • Gerald (Jerry) Landis

    Soup for breakfast.
    A different idea!

    Blessings to all!

  • JJ

    Awesome! Thanks so much for posting this.
    I’m a gluten-free vegan and love Pho, but I’ve been having trouble (gluten intolerance) with all the vegetarian Pho’s I’ve been eating in restaurants. I started to wonder if there was some thing containing gluten that they were putting in the broth. Do you know? I read some veggie recipes online that say to use seitan (evil!) Do most veggie Pho’s from restaurants use seitan, you think?
    I just found your site today so I’ll be visiting it a lot more in the future.

  • http://veganza.com/ Renee

    Most soy sauces contain gluten, some places probably add that to darken/salt up a vegetable stock.

    Seitan is not used too often in Australia – we get loads of soy-based wheat-free stuff imported from Asia that’s usually gluten-free. But in other parts of the world I would say seitan or other gluten-containing faux-meat products are a distinct possibility.

  • Liz S

    I love Pho and I am Celiac but I have never had trouble with the Pho at the two restaurants I frequent. I may be hesitant to try a different restaurant but the two I go to seem to keep their broth gluten free. Although, I do avoid the peanut sauce for my spring rolls just in case they use a bad soy sauce in those. Not all soy sauces contain wheat gluten, only some. I’d say ask the restaurant which brand they use (or peak at the bottles on the table) so you can make a better meal decision.

    • http://veganza.com/ Renee

      Pho is usually made with beef stock, derived from dead animals, ie. not vegan! I’ve not had problems finding gluten-free stock.