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 broth? ›
Sa sung—dried peanut worms—have been described as the secret ingredient of great pho.
Does vegetarian pho exist? ›
This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! It's easy and fun to make, too.
What is 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.
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 veggie 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 makes pho broth taste so good? ›
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.
What herbs are in pho? ›
(That said, if you would like to make a more authentic pho recipe using homemade beef stock, I recommend trying this recipe.) Spices: There are 5 important spices in pho broth — star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds.
What are the worms in pho? ›
If you regularly find yourself trying to think of new ways to upgrade your soup, look no further than dried sá sùng, or "peanut worms." These sea-faring worms are commonly used in northern Vietnam to provide a umami flavor boost to pho.
What is vegetarian in Vietnamese? ›
Chay' (pronounced 'chai') is the magic word. Say, "Tôi ăn chay” to let someone know you're vegetarian, or “không thịt” to ask for no meat in your food. “ Không nước mắm” — no fish sauce — is also an important phrase to use when placing orders. You can add the word 'chay' to request meat-free versions of regular dishes.
In Vietnamese culture, the word “chay” (vegetarian in literal translation) means no meat or any ingredients derived from animal products.
Can Muslims eat pho? ›
Halal Pho is an adaptation of this classic dish that replaces traditional beef or chicken with halal-certified alternatives. This ensures that the dish adheres to Islamic dietary laws, making it accessible and enjoyable for a wider audience.
What 5 spices are typically added to pho broth? ›
The typical spices are cinnamon sticks, star anise, black cardamom, cloves, and coriander seeds. Do I use the whole packet of pho spices? Yes, the packets are used for a batch of pho. Toast and add all the spice contents into the spice bag that it comes with.
What is the green herb in pho? ›
Culantro (Ngò gai)
Culantro esembles cilantro in appearance but packs a more intense flavour punch. It's the secret ingredient that amplifies the depth and richness of pho's broth. With its robust taste, this herb introduces a wonderful depth that lingers in every savoury spoonful of the soup.
How can you tell if pho broth is real? ›
In order for a broth to be authentic pho broth it has to have these three things:
- It must use beef bones to create the stock. Pho is not just “beef soup”. ...
- Pho must be seasoned with the right spices. ...
- Pho should be a careful balance between salty and sweet—but a little more on the salty side.
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? ›
Vegetable stock is an essential flavor-building component of the best vegetarian cooking. This subtle distillation of carrot, onion, celery, and aromatics adds a depth and complexity of flavor to soups, stews, casseroles, grain and bean dishes – you name it.
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.
What is special about pho broth? ›
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.
