Vegetarian Pho w/ Greens & Mushrooms

Vegetarian Pho W/ Greens & Mushrooms

Details

This popular Vietnamese street food is a noodle soup that consists of delicious stock, noodles, herbs and vegetables.
  • Serves: 4
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 23,572
  • Success Rating: 43% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Noodles

• 1 pack rice noodles
• 2 cups hot water

Method

To prepare the noodles, in a medium bowl, soak them in hot water until soft (approx. 30 minutes).
Check the noodles to avoid over-soaking. When soft, drain the noodles and separate evenly into serving bowls.

Step 2: Blanching the Vegetables

• 1 cup snap peas, quickly blanched
• 4 to 6 small bok choy, quickly blanched
• 1 cup small mushrooms, sliced or broken into pieces

Method

First, prepare your mise en place.

To prepare the vegetables, separately blanch snap peas, bok choy and mushrooms. Mushrooms may also be left raw according to preference.

Evenly place vegetables on top of the noodles in each bowl.

Step 3: Preparing the Garniture

• 1 small bunch Thai basil
• 1 cup bean sprouts
• 1 jalapeno chile, sliced
• 1 lime, cut into wedges

Method

Prepare the garniture for serving and divide onto individual side plates.

Step 4: Serving the Soup

• 7 to 8 cups Vegetarian Pho Stock
• sriracha sauce (optional)
• hoisin sauce (optional)

Method

To serve the soup, heat the Pho Stock to a simmer and pour a generous amount over the top of the vegetables and noodles.

Serve with garnitures and optional sauces.

9 Comments

  • Kimberly E
    Kimberly E
    how do you make the stock please
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Kimberly and thank for your questions. Here's a link to Rouxbe's Vegetarian Pho Stock - please enjoy - https://rouxbe.com/recipes/5102-vegetarian-pho-stock Thanks so much for cooking with Rouxbe. Chef Kirk
  • Austin T
    Austin T
    AWESOME recipe! I have been eager to learn how to make a homemade Pho stock and this is absolutely sensational. However, I wish that the lesson was more transparent about how much it yields. The recipe says to use 7-8 cups of the Pho stock and the recipe made about 5 1/2 cups for me and says serves 3qt. Now I will have to make another stock as we planned on having this for a family dinner and the yield was much less than I anticipated. I am still happy to have learned this invaluable recipe but if you could make note of that I think future students would appreciate it!
  • Dan and sally G
    Dan and sally G
    So this was a big fail for me. I have lots of mold allergies, and typically don’t eat mushrooms though no one seems to be able to tell me in the medical community if my mold allergies=mushrooms. I had also read that WFPB eating and vegan eating can greatly alleviate allergies. So this was my first attempt and eating mushrooms. The stock steeped in Shitakes and then we used button mushrooms in putting the pho together. I was crippled with a headache for 36 hours. So I will need to find something to use instead of mushrooms. Anyone have any ides?
  • Tracy C
    Tracy C
    Hi Dan. I have made Pho previously and we have a family member who is allergic to mushrooms. When I make broth, I don't use any... I add a tamarind packet which punches up the flavor (you can get on Amazon or at local Asian market). For the added veggies, I use broccoli, onions, cauliflower, snap peas, carrots. I garnish with bean spouts, thai basil, jalapeno pepper, lime, hoisin sauce and siracha.... our family loves it! I know you posted this back in December, but maybe you check your board. Hope this helps. Enjoy!
  • Tracy C
    Tracy C
    Hi Dan. I have made Pho previously and we have a family member who is allergic to mushrooms. When I make broth, I don't use any... I add a tamarind packet which punches up the flavor (you can get on Amazon or at local Asian market). For the added veggies, I use broccoli, onions, cauliflower, snap peas, carrots. I garnish with bean spouts, thai basil, jalapeno pepper, lime, hoisin sauce and siracha.... our family loves it! I know you posted this back in December, but maybe you check your board. Hope this helps. Enjoy!
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Tracy. Thank you for your contribution to the Rouxbe community. Dan, you can skip the mushrooms here and add a TB of miso paste if that does not exacerbate your allegries. Feel free to email me at lauren@rouxbe.com to talk further. I am allergic to shiitakes, too! Lauren
  • Sunnie S
    Sunnie S
    Hm....I really want to love this soup, but I just didn't. I decided to try the vegetarian pho stock recipe just as it is written (with the exception of the star anise, as I can't seem to find any right now). I simmered the stock for 1.5 hours and kept the citrus in the stock for 1 hour of the cooking time. The stock was OK, however, I too found it flat and lacking umami. I did add a bit of salt (and that certainly helped) as well as a bit of sriracha and hoisin sauce (both of those helped as well), but I still feel like it is missing something. If I make this again, I will perhaps cook the stock longer to try to get some more depth of flavor or try some of Dawn's suggestions above. The finished soup looked beautiful, but was not nearly as satisfying as I know a good bowl of pho can be.
  • Char N Rouxbe Staff
    Char N
    Hi Sunnie: If you are used to eating Pho at restaurants, more than likely, it is filled with salt and fat. This is a very nutrient-dense stock. One thing I have found is to rinse the skin of the citrus fruits well, and I find removing them after about 45 minutes seems to help, as it removes the potential for any bitterness. Also, if you are using Tamari, it is best added, when most if the simmering is done, so that you can retain the Tamari flavor. You may also want to look at the spices, and think about reducing the ginger, cloves, peppercorns, etc. Hope this is helpful to you. Thanks for writing--Char

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