Bowl of vegan pho with vegan beef, onion and herbs

Loving Kitchen

Vegan Pho with Vegetable Broth

A clear, sweet broth from luffa, jicama and roasted shallot and ginger, scented with five toasted spices. A homemade vegan pho that keeps the soul of Vietnamese pho.

LOVING KITCHEN · ABOUT 1 MIN READ · LOVING JOURNAL

Ingredients

Luffa	2
Jicama	2
Shallots	2
Ginger	1 knob
5 spices	Cinnamon stick, star anise, black cardamom, fennel seed, coriander seed
Vegan beef	50 g
Pho noodles	None
Seasonings	Vegan seasoning powder, vegan fish sauce, sugar, salt, chilli sauce

Steps

Roast the jicama, shallots and ginger

Lightly crush the jicama, shallots and ginger, wrap in foil and roast. Roasting first helps them release their sweetness into the broth.

Make the broth

Bring a pot of water to the boil, peel the luffa and jicama, add them to the pot and simmer for about 15 minutes.

Toast the spices

Toast the five spices in a dry pan until fragrant (cinnamon, star anise, black cardamom, fennel, coriander seed), then add them to the broth.

Prepare the vegan beef

Soak the vegan beef for 20–30 minutes, slice thinly across the grain and blanch for about 5 minutes with a little sugar and salt.

Stir-fry with minced shallot and season with salt, sugar, vegan fish sauce, seasoning powder and chilli sauce to taste.

Assemble

Place the noodles and vegan beef in a bowl and ladle over the broth until just covering the noodles. When the spices fill the room, your pho is ready.

Sweetness from vegetables, warmth from spices: a light vegan pho that still tastes unmistakably like pho.

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