Pho is pronounced “fuh” if that helps the title make a little more sense. If it still doesn’t, send me a little message and we’ll talk.

I made Not-Beef Vegetarian Pho and it was just amazing. Having only had pho once before I can’t testify to how true-to-form it was but I can tell you this stuff is right tasty. For the longest time (I’m talking years here) this recipe has sat in my to-make queue, the longish list of ingredients and herbs really putting me off til I got a very exciting package that spurred me to sit down and think about the most cost effective way to clear the hurdles of the ingredient list. The clear answer after a little thought, was the bulk spices aisle.

I got the exact amount needed of each spice to where it costs mere cents instead of upward of four dollars for huge containers of things I’d never use before they lost flavor, because really, how often do you use star anise?

Vegetarian Pho

Adapted from The Kitchn

Serves 2 hungry people or 4 people that have side dishes to eat too

Ingredients

Broth:

  • 1 large onion, peeled and halved
  • 1 tablespoon minced ginger
  • 1 3″ cinnamon stick
  • 1 star anise
  • 2 cloves
  • 1 teaspoon coriander seeds
  • 2 cups vegetable stock
  • 2 cups water
  • 1 Not-Beef bouillon cube
  • 2 teaspoons soy sauce
  • 4 carrots, roughly chopped
  • package of ramen noodles, spices discarded

Optional Toppings & Garnishes

  • fried tofu squares
  • bok choy (or regular cabbage), sliced
  • chopped scallions
  • chile pepper, sliced
  • Lime wedge (or just juice)
  • Mung bean sprouts
  • Cilantro
  • Basil (Thai basil preferable)
  • Sriracha sauce

Directions

  1. In a large soup pot, set the heat to medium low and dry roast the cinnamon, star anise, cloves and coriander. Stir to prevent burning, and once the spices are aromatic, add vegetable stock, water, bouillon cubes, soy sauce, carrots, onion, and ginger.
  2. Bring the broth to a broil, then cover and simmer on medium-low for 30 minutes. Strain out the herbs and vegetables and keep warm til serving time.
  3. Prepare the ramen noodles according to package directions, but don’t add the included spice packet.
  4. When you’re ready to serve the soup, divide the broth and noodles among bowls. Top with desired garnishes and toppings as you please. Ones that really make the soup are the lime, cilantro, basil, and scallions. All others are according to preference, but the more the better!

Want to win Edward & Sons Not-beef & Not-Chick’n bouillon cubes? Enter my giveaway before April 3rd for a chance!