Basic Vegetarian Pho

I adapted this Asian pho dish from a traditional Hmong recipe for my vegetarian fiance. The broth is very basic and then each person seasons and garnishes it according to their individual tastes. There is no right way to season and garnish this dish. Be creative and feel free to add your own twist. For flavoring, use red pepper paste, soy sauce, teriyaki sauce, and sesame oil.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 387 Calories

Ingredients

• 1 bunch fresh cilantro
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (8 ounce) package bean sprouts
• 1 bunch green onions, sliced
• 5 whole star anise pods
• ¼ cup soy sauce, or to taste
• 2 limes, sliced, or as desired
• 3 (32 fluid ounce) containers vegetable broth
• 6 stalks lemon grass, cut into 1-inch pieces
• 2 tablespoons vegetable bouillon (such as Better Than Bouillon®)
• 1 (16 ounce) package dried thin rice noodles
• 1 (.75 ounce) package fresh basil
• ¼ cup teriyaki sauce, or to taste
• ¼ cup chile paste, or to taste
• ¼ cup sesame oil, or to taste

Recipe Instructions

Step 1

Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.

Step 2

Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.

Step 3

Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.