Best Vegan Pho Recipe: How To Make Easy Vegan Pho At Home (Seonkyoung Longest)

Seonkyoung Longest
Ingredients
- 1tbsp fennel
- 2sticks cinnamon
- 2cloves
- 1/2tsp ground cardamom
- 1.5tbsp coriander
- 5star anise
- 1large onion
- 1large ginger
- 6green onion root
- 16cups water
- 3-5cilantro root
- 1lb radish/carrot
- 1lb cabbage
- thin rice noodles
- 1lb fried tofu
- 12oz mushrooms
- 2tbsp mushroom soy sauce
- 3tbsp yondu
- 2tsp sugar
- 2-3tsp salt
- sliced chili
- lime
- beansprouts
- Thai basil
- green onion
- red onion
- cilantro
- sriracha
- hoisin sauce
- chili oil
Instructions
1
I’m super thrilled and excited to share my vegan pho recipe that I know you guys will make over and over and over again!
2
Toast slices in a dry skillet over med-high heat for 2-3m: 5 star anise, 1.5 tbsp coriander, 1 tbsp fennel, 2 sticks cinnamon, 2 cloves, 1/2 tsp ground cardamom
3
Peel and cut in half 1 large onion and cut in half 1 large ginger. Roast in the same skillet as spices for 8-10m until surfaces are blackened and oozing juice.
4
To a pot, add spices/onion/ginger. Add 1 lb radish/carrot, 1 lb cabbage, 6 green onion root, and 3-5 cilantro root. Pour 16 cups water and boil. Simmer 1 hour.
5
Cook thin rice noodles by package. When rice noodles are cooked, strain, quickly rinse under room temp water and let it air dry for 20-30 minutes.
6
Remove solids. Season with 2 tbsp mushroom soy sauce, 3 tbsp yondu, 2 tsp sugar, 2-3 tsp salt. Add 1 lb fried tofu and 12 oz mushrooms. Boil then remove heat.
7
On a small plate, arrange beansprouts, lime, sliced chili, and Thai basil to serve with pho.
8
Go ahead and chop some cilantro, green onion, and red onion. Now we’re ready, let’s assemble!
9
In a bowl, add cooked rice noodles, sprinkle with with cilantro, green onion, and red onion. Then pour broth with tofu and mushrooms.
10
Serve with sriracha, hoisin sauce, chili oil, and a veggie plate. Enjoy!
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I’m super thrilled and excited to share my vegan pho recipe that I know you guys will make over and over and over again!