Homemade Vegan Pho Broth

pho broth 2

Vegan Pho is Pho-king amazing but traditional Vietnamese Pho is not vegan at all. It is, in its essence, a beef broth made from the bones of cows and a whole bunch of other wonderful spices. Yes, thats right guys, bones. The tought of cooking with bones really weirds me out but growing up my mom used to make homemade chicken, pork, or beef stock with the left over bones from the meaty dinners we would have. The one thing that I can appreciate about stocks is that they give use to ingredients that you might otherwise throw away, including vegetable bits for veggie broth, and not letting things go to waste is ideal (animal or not). 

This Pho broth is extremely soothing and medicinal. My boyfriend created the recipe using alkalizing and immunity boosting garlic, ginger, and jalepeno. With the addition of shiitake mushroms, lemon grass and cinnamon sticks this broth is full of flavor and nutrients certain to help you combat the colder season. This is the first time in my adult life that I have ever made homemade broth and I will say that it is worth the effort and it truly is the star in any Pho recipe. I really hope you all love this recipe as much as I do.

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What you need:
3 cloves garlic
2 1/2 Tbsp fresh grated ginger
1/2 Jalapeno- sliced
6 star aninse pods
2 cinnamon sticks
3 lemongrass stalks – chopped
3 leeks- trimmed and sliced
2 ribs celery- chopped

4 carrots- chopped
4 shiitake mushrooms- thinly sliced
1/4 cup soy sauce or tamari
2 tsp pepper 
2 tsp pink salt
1/2 tsp toasted sesame oil
10 cups water

Prepare your ingredients as listed above. Add everything into a large soup pot and bring to a boil. Then lower heat to simmer, cover and cook for 3-4 hours. Then strain out the ingredients and discard. Thats it! delicious!

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Pho add-ins to cook into the broth

Rice noodles
baby corn
sugar snap peas

Toppings to add on top of cooked Pho:
mungbean sprouts


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