- 4 pieces star anise
- 4 whole cloves
- 2 small or 1 big cinnamon sticks
- 4 cardamom pods
- 1 tbsp cilantro seeds
- 1 tbsp whole black peppercorn
- 1 onion, chopped
- 2 T oil of choice, sesame tastes really good in this dish
- 4 garlic cloves, peeled and chopped
- 2-inch piece of ginger root (about 5 cm), peeled and chopped
- 4 cups vegetable broth
- 4 cups water (1 l)
- 8 oz sliced seitan or tofu (250 g), edamame or chicken for meat eaters
- 1 tbsp brown sugar or any sweetener (can be omitted)
- 1 tbsp tamari, soy sauce, coconut aminos or ½ tsp salt
- 4 oz dried rice noodles (115 g)
- Mix all the spices in a pot, over medium-high heat for 1 or 2 minutes, stirring frequently-until they bloom and become golden brown.
- Add vegetable broth, water, onion, garlic, ginger, and protein choice. Stir and simmer for about 20-30 minutes (I cooked it for 20 minutes). You may prefer to cook your protein choice, garlic and onion in a bit of oil. It isn’t traditional, but neither is this recipe.
- Set aside, strain the broth and discard the spices and veggies. Keep the broth and protein choice.
- Pour the broth again into the pot and add brown sugar and tamari or soy sauce or coconut aminos. Stir and set aside.
- Cook the rice noodles according to package directions. Drain and rinse.
- I like to serve Pho with some rice noodles, broth, seitan and some edamame, mung beans, cilantro, and peppers.
- If you can’t find some of the spices omit them or use similar ones instead.
- Add a little bit of oil if you want to eat your vegan Pho with more fat. Oil also gives the soup more flavor.