Aromatic Vegetarian Pho Recipe

Vietnamese food has a delicious balance of sweet, sour, salty, and umami flavors. It features fresh herbs, vegetables, and greens from local sources that add color and flavor to many dishes.

3 whole star anise 5 whole cloves, peeled 2 green cardamom pods 2 cinnamon sticks 8 cups vegetable broth 1 tablespoon brown sugar 1 tablespoon soy sauce 2 teaspoons rice vinegar ½ teaspoon salt 1 white onion, quartered 1 (3-inch) piece fresh ginger, peeled and chopped 1 tablespoon avocado oil 10 ounces shiitake mushrooms, stems discarded, sliced 6 ounces thin rice noodles 1 cup shredded carrot 2 baby bok choy bundles, ends removed 2 chopped scallions ¼ cup Thai basil 1 tablespoon fresh mint 1 lime, quartered



Toast star anise, cloves, cardamom, and cinnamon sticks in a large soup pot for 5 minutes over medium heat until fragrant. 

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Bring broth, brown sugar, soy sauce, vinegar, salt, onion, and ginger. Heat medium-low for 30 minutes. 

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Preheat a frying pan with oil on medium-high. Cook mushrooms for 5 minutes, stirring often. Set aside. 

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With a slotted spoon, remove and discard the star anise, cloves, cardamom, cinnamon sticks, onion, and ginger from the soup pot. 

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Keep broth warm on medium. Warm the broth with cooked mushrooms, carrots, and bok choy. 

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Place noodles in bowls and add broth and vegetables. Pho can be served with fresh vegetable spring rolls.

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Scallions, basil, mint, and lime should be used as garnishes for the soup before it is served.

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