30-minute quick and easy vegan pho recipe - Rhubarbarians (2024)

FAQs

What is the secret ingredient in pho broth? ›

Sa sung—dried peanut worms—have been described as the secret ingredient of great pho.

Vegetable stock: In order to save us all an extra few hours of cooking veggie stock from scratch, I've written this recipe using store-bought vegetable stock as a shortcut. Spices: There are 5 important spices in pho broth — star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds.

Yes, vegans can enjoy a bowl of pho with vegetables, as long as the broth and other ingredients are vegan-friendly. Traditional pho is made with a beef or chicken broth, but you can find or make vegan versions of pho that use vegetable broth as the base.

Most of pho's flavor profile comes from the beef stock, which has an earthy, aromatic taste. Toppings and garnishes, like tart lime and spicy Sriracha, add a layer of bright and zesty flavors into the mix.

In Hanoi-style pho, dehydrated peanut worms are often the broth's main source of flavor. Also known as sipuncula, or sa sung in Vietnamese, these worms come from the ocean, and are therefore considered a seafood.

Outside of the meat, the basic flavors of pho are pretty simple: charred onions and ginger (or a bit of sweetness, smoky depth, and pungency), star anise, cinnamon, cloves, and occasionally other spices (for aroma), fish sauce (for salt and its savory umami qualities), sugar (for sweetness, duh), and a slew of stir-in ...

Pho is very nutritious. From its ingredients, it's been shown to reduce inflammation and improve joint health. If you suffer from something like chronic pain or arthritis, you may want to entertain the idea of enjoying more pho. The broth particularly can be very anti-inflammation.

Is pho gluten-free? Yes, this pho soup is gluten-free because the broth contains fish sauce and not soy sauce and the rice noodles are made of rice flour and water, and occasionally small amounts of tapioca or cornstarch as well. This means they are gluten-free, fat free, and vegan.

When it comes to proper etiquette when eating pho, one of the most important aspects is slurping. Slurping noodles and broth helps cool down hot food and enhances the dish's flavor.

Chay in Vietnamese means non-meat or meatless, it's a great word to learn if you are vegetarian.

Why does pho have MSG? ›

Do restaurants add additives like MSG to Pho? Some restaurants may add additives like MSG to enhance the dish's flavor. While it's not necessarily unhealthy, some people prefer to avoid these additives and opt for a more natural version of the soup.

Pho is usually considered a healthier choice than ramen because it tends to have fewer calories and less fat, making it a lighter meal. But both pho and ramen still give you a good amount of protein, vitamins, and minerals.

Too much sodium can increase your blood pressure, which may lead to heart disease and stroke. Cut your sodium intake by slurping less of the broth or making healthier versions at home. To lighten up your pho, use low or "no salt added" broths and opt for additional veggies to make it a more satisfying dish.

Bean sprouts are put in raw for the crunchy factor. Add a little at a time to maintain the crunchiness as you eat, or add them all while the broth is hot to cook them. The downside here is it takes heat to cook your sprouts, and as a result your broth will cool before you finish your bowl of pho.

Traditionally made pho naturally contains anti-inflammatory, nutrient-dense ingredients that promote the detoxification of toxins, fight viral and bacterial infections, aid in digestion and supply the body with beneficial enzymes.

Pho broth is traditionally made with beef or chicken bones and a variety of spices and aromatics, including star anise, cloves, cinnamon, ginger, and onions. This gives Pho broth its unique flavor and aroma, which sets it apart from other types of broth.

For the most flavorful and clear broth, your pot needs to be in a constant simmer. Take your time in the first 15 minutes or so to make adjustments to your temperature. This ensures that you have true simmering in the next 3-5 hours; no rolling boiling water, no dead still water either.

Pho Broth Spices and Other ingredients

The spices are toasted to bring out the flavour before adding into the pot. And the ginger and onion are charred to add a subtle smokey flavour into the broth – a secret little step that adds that extra something-something to make this pho recipe authentic and traditional!

Cinnamon or cassia bark is another crucial spice and infuses the broth with a wonderfully warm and earthy aroma. Most of us associate the fragrant combination of star anise and cinnamon as the intoxicating pho aroma.