Vegetarian Pho | Recipe Cart
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. Recipe y
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Cooking tools:
- Fine-mesh sieve
- Dutch oven
- Pot
- Skillet
- Colander
- Ladle
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Spoon
- Chopsticks
- Stove
Ingredients
- Two 3-inch Frontier Co-op cinnamon sticks
- 3 Frontier Co-op whole cloves
- 2 Frontier Co-op star anise
- 1 large white onion*, peeled and quartered
- 4-inch piece of fresh ginger*, peeled and halved lengthwise
- 4 cups (32 ounces) vegetable stock or broth
- 4 cups water
- 2 tablespoons reduced-sodium tamari or soy sauce
- 6 ounces (one large handful) rice noodles
- 1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice
- 5 ounces thinly sliced shiitake mushrooms
- Salt
- Mung bean sprouts
- Sprigs of fresh basil (use Thai basil if you can find it) or cilantro
- Sprigs of fresh mint
- Thinly sliced green onions (mostly green parts)
- Very thinly sliced fresh jalapeño (omit if sensitive to spice)
- Small wedges of lime
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