Here at Food52, we love recipes-- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
Today: A spin on Vietnamese phở that lets you take control of the spices and scents and textures -- no recipe or meat required.
Phở is a soup you stick your face in before you eat. You can’t help but smell it: mellow onion, all those spices, zesty lime, and hits from just-relaxed herbs all steaming up together. It simultaneously nestles you underneath your blanketsand ships you to the street markets of Hanoi.
Having so many flavors at work in one soupmeans you have a lot to tinker with. First, there’s the broth: Classically, it’s beef- or chicken-based, but you can get an equally robust (and vegan) broth by taking some traditional brothingredients, which you likely already have in your pantry, to the oven or stove beforehand. Plus, by using your nose, you can adjust the spice components of your broth before it gets to simmering, so you know you’ll like the final flavor. And we hope you really like it, because this broth is something to have on hand for the week, to carrywhatever miscellaneous vegetables need using up.
In addition to the wide array of vegetables that fit into this soup, there are noodles, proteins, and umpteen garnishes to dabble in. Stir in as many or as few as you want, or let each person choose their own (a phở bar!). Afew slurps, with all the textures of the mix-ins and that anchor of a broth, and you’ll feel good, fortified. Here's how to do it:
1. Scorch. Cut an onion and 2 pieces of ginger in half; the peel can stay on. Using tongs, place the pieces of onion and ginger directly over the flame of your gas stove, one by one. Hold them there for 3 to 4 minutes, turning every so often so all thesides get black. It might look as if you’re making onion s’mores (which sound horrible) -- but there’s a good reason you’re going there: Charring the aromatics gives them a smokiness and a nice, mellow sweetness.
If this indoor campfire sounds treacherous, you could also broil the onion and ginger in the oven for 3 to 4 minutes on each side. You could also skip the charring step entirely and proceed to step two usingchopped raw onion and ginger, though the broth won’t end up quite as sweet and soothing.
2. Make the broth. Put the onion and ginger in a soup pot with 6 or so cups of water. Next come the spices. Measure a cupped palmful (or a tablespoon) each of fennel seeds, coriander seeds, and peppercorns, and add them to a little bowl. Throw in a few cardamom pods, star anise, cloves, and cinnamon sticks. Smell the mixture: Do you like how it smells? Do you want to eat a soup that tastes like that? Into the soup pot they go. Are you not getting enough fennel, or do you want more of another spice? Add a bit more, smell to make sure it smells like what you want, then add the spices to the pot. Throw in a pinch of salt.
3. Simmer. Bring the mixture to a boil, and let it simmer, covered, for an hour.
4. While you wait, prep your mix-ins. They may be a combination of:
- Noodles: cooked rice noodles or soba (cook your noodles beforehand -- cooking them in the broth will make the broth murky and starchy)
- Chopped raw vegetables: bok choy, kale, spinach, broccoli, asparagus, mung bean sprouts, mushrooms, snap peas, or whatever you have lying around
- Protein: tofu, shelled edamame, or -- for the non-vegetarian route -- cooked chicken or turkey or very thinly sliced raw beef
- Garnish: lime, cilantro, basil, mint, Sriracha, soy sauce, hoisin sauce, green onions, or crispy fried shallots
As you bide the time while your soup cooks, entertain yourself with some phonomenal puns: Pho is a phobulous, unphogettable Vietnamese soup -- pho real, it should be a phonomenon. Pho pho the win. Pho phoever. It’s pho sho what’s pho dinner. (Except really it’s pronounced “fah,” not “fo,” so you can phoget about this phonny business.)
5. Get ready to slurp. Your broth will be ready when you taste it and you like it. If the flavor isn’t intense enough, let it simmer for a little longer. If the spices are overwhelming, add a bit more water. Then, strain the broth and discard the solids. Ladle into big bowlsand add as many or as fewof your mix-ins as you’d like. Let the raw ones (everything but the noodles) soften a bit from the heat of the broth.Take a whiff. It's good, right?
Photos by Bobbi Lin
FAQs
Vegetarian Pho Recipe Ingredients
You'll need star anise, cinnamon sticks, whole peppercorns, and cloves. Onion, ginger, and garlic – These traditional pho ingredients work with the spices to make the broth aromatic and flavorful. Water – I prefer to make my pho broth with water instead of vegetable stock.
What is the secret ingredient in pho? ›
Sa sung—dried peanut worms—have been described as the secret ingredient of great pho.
Can you eat pho as a vegetarian? ›
Traditionally, pho is made with strips of beef, and the broth is flavored with fish sauce. To make mine vegetarian, I substituted shiitake mushrooms for the beef and used tamari (or soy sauce) instead of the fish sauce.
Can you make pho without coriander seeds? ›
I would say in order to be called pho it should have cinnamon, coriander, fennel, cloves, and or star anise. Anything else without that is hu tieu.
What is pho vegetable broth concentrate? ›
Our Gluten Free, Clean Label Pho Vegetable Broth Concentrate infuses vegetable juice concentrates such as carrots, onions, and celery with Natural Flavors to obtain an Asian inspired pho flavor and aroma.
Is vegetable pho healthy? ›
"Fresh vegetables added to pho are a nutritious addition," says Syn. "Vegetables are low in calories and high in vitamins, minerals and filling fiber." The one thing to be extra conscientious with pho is that it's very high in sodium, which can cause increased blood pressure and contribute to cardiovascular issues.
What does pho do to your body? ›
Pho is highly nutritious, and it is suitable for strengthening your joints. You can slurp the bone marrow from the meat broth for good joint health. It lessens the joints' pain and adds a good amount of protein to your body.
What are the worms in pho? ›
The secret flavor bomb in that bowl of Phở
What are Sá Sùng (peanut worms)? They're marine (sea) worms that were first described in 1827 by a French zoologist. There are over 140 different kinds of these delicious flavor bombs, and some are teeny tiny (2 millimeters long) while others can be as long as 28 inches.
What gives pho its distinct flavor? ›
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 ...
Is there vegetarian pho in Vietnam? ›
Again keep an eye out for “Phở Chay” – this means they have vegetarian phở. It's usually great to also say “không thịt “ to kindly reiterate that you would like your dish without meat.
Pho Soup Ingredients:
garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha)
Why is pho healthier than ramen? ›
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.
What is a good substitute for cilantro in pho? ›
Luckily, there are many substitutes for cilantro that are easily added to any recipe. Substitute cilantro with other herbs such as parsley, Thai basil, or dill. Lemon and lime are also good substitutes in a pinch as they mimic the bright flavor of cilantro.
Do you put hoisin sauce in pho? ›
Adding sriracha and hoisin sauce can enhance the flavor of your pho. The spicy kick from the sriracha and the sweet and salty flavors add hoisin add an extra layer of complexity to your meal. The key is to add in moderation so that you don't overpower the delicate flavors of the broth and noodles.
What is a substitute for fennel in pho? ›
Onion - as well as leeks - in soups or stews is a great substitute for fennel. Although onion doesn't share all of the flavors that fennel does, it cooks similarly to how fennel cooks. Because onions don't have all of the flavor of fennel, if you're looking for a substitute for fennel seed, try using anise instead.
What is traditional pho broth made of? ›
Vietnamese pho is all about the broth! In this authentic recipe, beef bones, fish sauce, star anise, and ginger simmer for at least 6 hours, creating a complex, aromatic broth that may not be quick, but it's certainly delicious.
Is Campbell's pho broth vegetarian? ›
Campbell's® Pho Broth is a full-flavoured vegetarian broth with a traditional, aromatic blend of star anise, clove, ginger, and cinnamon.
Is vegetable broth vegetarian? ›
Note: There is a slight difference between chicken stock, with stock being made from bones and broth being made from meat. But since this vegetable stock/broth is vegan you don't need to worry about which word you're using, or which version you use for your recipe.
What gives pho broth its taste? ›
Broth - the soul of Pho. Beef bones play a crucial role in influencing the quality of the broth. Combined with spices such as ginger, charred onions, star anise, cinnamon, cloves, cardamom, and coriander seeds, the broth gains a distinct aroma.
