This incredible vegan pho recipe puts a new twist on the classic Vietnamese noodle soup. It's bursting with flavor, and simple to prepare in just 30 minutes. Plus, it's 100% vegan, vegetarian, and gluten-free!
If you have a gas cooktop turn on the burner you intend to use for the soup and place the spring onions over the flame. Cook until the spring onions are lightly charred. If you don't have a gas burner cooktop you can skip this step, however I find it adds a lovely subtle charred flavour to the stock.
Now place a large saucepan over a low heat. Add the star anise, cinnamon stick, peppercorns, and cloves and toast until fragrant. This should take about 30 seconds or so.
Add the vegetable stock, spring onion, garlic, ginger, coriander (cilantro) roots and the dried shiitake mushrooms. Bring to a boil and reduce to a simmer. Cover and simmer for 20 minutes. Strain the stock through a fine mesh sieve into a large bowl and return to the saucepan and place over the heat.
Add the bok choy and cook for 4 minutes. If using a mix of flat rice noodles and vermicelli add the rice noodles first, wait about 1 minute and add the vermicelli.
Add the oyster and enoki mushrooms, edamame, and snow peas just before serving. Stir into hot soup and remove from heat.
Use tongs to divide the noodles between serving bowls and then ladle in the stock.
Serve with the lime wedges, cilantro mint, chili peppers, and soy sauce.
1. I like to use a mix of black, green and red peppercorns as they each impart their own flavor. If you only have black they are perfectly fine to use.2. Homemade vegetable stock is my preference when making this as you can control the amount of salt. If you are using a store bought stock opt for a low salt version.3. You can usually find edamame in the freezer section of your supermarket.