Andrea Nguyen Vegan Pho Recipe: Easy, Flavorful, Authentic

Few dishes are as comforting and aromatic as a bowl of pho, the beloved Vietnamese noodle soup. Traditionally simmered with beef bones and a fragrant blend of spices, pho is a culinary treasure that brings together deep flavors and communal joy.

But what if you’re craving that magical broth without the animal products? That’s where the genius of Andrea Nguyen’s vegan pho recipe shines!

Inspired by the legendary food writer and Vietnamese cuisine expert Andrea Nguyen, this vegan pho captures all the soul-soothing essence of the classic dish—without a single trace of meat or dairy. Rich with roasted vegetables, spices, and umami boosters, this broth is full-bodied and deeply satisfying.

Whether you’re a longtime plant-based eater or just looking to lighten up your weeknight meals, this vegan pho is sure to become a staple at your table. Ready to slurp your way to happiness?

Let’s dive in!

Why You’ll Love This Recipe

• Deep, Authentic Flavor: Thanks to techniques like charring onions and ginger, plus a balance of traditional Vietnamese spices, you’ll savor a broth that’s every bit as aromatic and complex as the original.
• Completely Plant-Based: There are no animal products here, making it perfect for vegans, vegetarians, or anyone looking to add more plants to their diet.
• Easy to Customize: Use your favorite vegetables, tofu, or even vegan “meats” for a hearty meal tailored to your tastes.
• Comforting & Nourishing: Warm, soothing, and packed with nutrients, this soup is ideal for chilly nights or when you need a pick-me-up.
• Meal Prep Friendly: Make the broth ahead and enjoy fresh pho bowls throughout the week.

Ingredients

Here’s everything you need for Andrea Nguyen’s vegan pho, in a handy table for easy reference:

Equipment

• Large stockpot (at least 6-quart)
• Roasting pan or baking sheet
• Fine-mesh strainer
• Soup ladle
• Knife and cutting board
• Small skillet (for toasting spices)
• Tongs
• Large bowl (for soaking noodles)
• Serving bowls and chopsticks

Instructions

1. Char the Onion and Ginger:

   Preheat your broiler. Place halved onions and ginger (cut side up) on a baking sheet.

   Broil until the surfaces char and blister, about 10 minutes, turning as needed. Alternatively, use your gas stove’s open flame for a few minutes per side with tongs.

2. Toast the Spices:

   In a small dry skillet over medium heat, toast star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds until fragrant, about 2-3 minutes. Stir constantly to avoid burning.

3. Simmer the Broth:

   In a large stockpot, combine charred onions and ginger, carrots, daikon (if using), toasted spices, salt, soy sauce, mushroom powder (if using), and water. Bring to a boil, then reduce heat and simmer uncovered for at least 1 hour (up to 1.5 hours for deeper flavor).

   For the most flavorful broth, simmer gently and avoid boiling vigorously. This keeps the broth clear and aromatic.

4. Strain the Broth:

   Remove from heat. Using a fine-mesh strainer, strain the broth into another large pot or bowl.

   Discard the solids. Taste and adjust seasoning with more salt or soy sauce if needed.

5. Prepare the Noodles:

   While the broth simmers, soak rice noodles in hot water according to package instructions until tender but still springy (usually 15-30 minutes). Drain and set aside.

6. Prepare Tofu and Garnishes:

   Slice firm tofu into thin slabs. Pan-fry or bake until golden and crisp.

   Wash and prep bean sprouts, herbs, lime wedges, and chili slices.

7. Assemble the Bowls:

   Divide the noodles among serving bowls. Top with tofu.

   Ladle hot broth over, then garnish generously with bean sprouts, herbs, lime, and chili. Serve with hoisin and sriracha on the side.

   Pro tip: Let everyone customize their own bowl with herbs, sauces, and lime for an authentic pho experience!

Tips & Variations

• Make It Gluten-Free: Use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.
• Boost the Umami: Add dried shiitake mushrooms or a splash of vegan fish sauce to the broth for extra depth.
• Switch Up Your Proteins: Try seitan, tempeh, or vegan “beef” strips in place of tofu for a different vibe.
• Roast Your Vegetables: Roasting the carrots and daikon before simmering them in the broth adds even more flavor.
• Spice It Up: Add more chili or a dash of white pepper for a kick.
• Broth Storage: The broth keeps well in the fridge for up to 5 days, or freeze for up to 2 months.
• Prep Ahead: Make the broth in advance and reheat before assembling bowls for quick weeknight dinners.

Nutrition Facts

Note: Nutrition values are estimates and will vary based on toppings and noodle type.

Serving Suggestions

• Family-Style Pho Night: Lay out bowls of herbs, lime, chili, and sauces for a fun, interactive meal.
• Paired with Crunchy Sides: Serve alongside a slice of Green Chile Cheese Bread or a crisp salad for a full meal.
• Cozy Weekend Lunch: Enjoy a steaming bowl of pho with a cup of Green Goodness Juice for a nutritious combo.
• Light Dinner: Load up on veggies and tofu for a filling but light evening meal.
• Sweet Finish: End your meal with a nostalgic treat like Grandma’s Old Fashioned Bread Pudding With Vanilla Sauce.

Conclusion

Andrea Nguyen’s vegan pho recipe proves that you don’t need meat to create a deeply satisfying and aromatic noodle soup. The secret lies in carefully layering flavors: charring the aromatics, toasting the spices, and simmering everything together for a broth that rivals the traditional version.

With simple, wholesome ingredients and plenty of room for creativity, this vegan pho is perfect for weeknight dinners, meal prep, or impressing friends at a cozy dinner party.

If you loved making this vegan pho, you’ll find endless inspiration by exploring more plant-based recipes like the hearty Half Runner Beans Recipe or the unique Kikkoman Stir Fry Sauce Recipe. No matter how you serve it, this pho brings warmth, wellness, and a taste of Vietnam right into your kitchen.

Happy slurping!

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