30-minute quick and easy vegan pho recipe - Rhubarbarians (2024)

FAQs

What is the secret ingredient in pho broth? ›

Sa sung—dried peanut worms—have been described as the secret ingredient of great pho.

This vegan pho broth gets its rich, umami-packed flavor from a medley of well-toasted spices, charred veg, dried mushrooms, and miso for a soul-edifying soup.

However, it's possible to make a vegetarian variation of pho, as well, by swapping the bone broth for vegetable broth and the meat for a plant protein like tofu. "Pho is a very nutritious dish," says nutritionist Rachael Hartley.

Pho is usually considered a healthier choice than ramen because it tends to have fewer calories and less fat, making it a lighter meal. But both pho and ramen still give you a good amount of protein, vitamins, and minerals.

Most of pho's flavor profile comes from the beef stock, which has an earthy, aromatic taste. Toppings and garnishes, like tart lime and spicy Sriracha, add a layer of bright and zesty flavors into the mix.

The important component in Pho is the broth. The richer the beef flavor and spices in the broth, the better it is. Anything else is just added-on to it. Rice thin noodles is preferably cooked right, not overcook (soggy), not under (tough) either and the sliced thin cut of beef is also important.

Known as sa sung in Vietnamese, the peanut worm is high in nutrition. The worm was once used in making pho (rice noodle soup) to add to the flavor of the broth.

Spices: There are 5 important spices in pho broth — star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds. I really recommend using the whole (not ground) spices if possible, which we will briefly toast to bring out extra flavor.

Experts also suggest that if pho is used for breakfast, then you should avoid salt for the rest of the day. To avoid imbalanced nutrition, you should not eat pho too often, and you should switch up diet with other food products. Any food, no matter how good it is, won't be good for your body if consumed too much.

Pro – Pho Has A Lot of Health Benefits

From its ingredients, it's been shown to reduce inflammation and improve joint health. If you suffer from something like chronic pain or arthritis, you may want to entertain the idea of enjoying more pho. The broth particularly can be very anti-inflammation.

What is the healthiest pho to eat? ›

Chicken pho generally has the least fat and is a good source of lean protein. If you're just here for the beef, round cuts are the leanest, followed by brisket and flank.

Cons. "Packaged instant noodles, including most ramen varieties, rely heavily on sodium for flavor," says Harbstreet. The flavor packets that come with packaged ramen are often very high in sodium (up to 90% of the Daily Value), which most Americans already consume too much of.

Pho is a traditional Vietnamese street food and has the same magic ingredient as chicken soup — bone broth — but incorporates more herbs and spices to naturally boost your immune system, and speed up your body's recovery time. It's the perfect comfort food — warm, hearty, and healing.

Pho contains many healthy ingredients, like protein, vegetables, bone broth, herbs, and spices, but it can be very high in sodium and calories depending on how it's prepared. In the restaurant setting, pho is often served in a large bowl, making it easier to consume a bigger-than-average portion of the soup.

Using your fingers, pluck the Asian basil leaves from their sprigs and, if available, shred the saw-leaf herbs and add them to the soup. Add them little by little, eating them as you go. If you put them in all at once, the broth will cool too fast and the herbs will overcook and lose their bright flavors.

The flank steak piece itself has a silver layer/membrane on one side that is trimmed off (along with some fat) for North American consumption. For pho, though, we Viet people leave this on to get the vè dòn. Properly cooked and sliced, it gives a chewy and crunchy texture in addition to the awesome flank beef taste.

Add salt and sugar and Vietnamese vegetable powder. Add roasted onion and ginger and boil for about 30 min (no lid) on high until you get a nice boil and then set to a LOW simmer for 3-10 hours (uncovered). (Occasionally remove any scum or impurities from top of broth without stirring too much).

When talking about calories, a medium bowl of ramen contains 350 calories, while a medium bowl of pho contains 550 calories.. Ramen has more carbs and less protein while pho has more protein and fewer carbs. Pho has more sodium than ramen. The winner of this nutritional showdown is pho!

Thirdly, it is important to remember that the broth of pho is the show's star and should be appreciated. Don't rush through your meal – take your time to savor all the flavors and enjoy every sip of the soup. Top it off with the herbs and condiments provided – a good mix of flavors will only enhance your experience.

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.

How do you make pho broth taste better? ›

The broth is the soul of pho, easily the most important component. Though chicken variants exist, pho broth is typically made from beef, onions/shallots, ginger, yellow rock sugar, fish sauce, and spices. The broth is where the flavor is and It's what makes pho, pho.

For a crystal clear, yet deeply colored and flavorful broth, par-boil the beef. Deeply charred onions and ginger adds smokiness and complexity to the broth.