Simple Vegetarian Pho Broth

By Martha Rose Shulman

Simple Vegetarian Pho Broth
Andrew Scrivani for The New York Times
Total Time
2 hours 10 minutes
Rating
4(468)
Comments
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The focus of this broth, a base for pho dishes with tofu and a variety of mixed vegetables, is the charred ginger and onion. Spice comes from a bag filled with star anise, peppercorns, cinnamon stick and cloves and more flavor flows from an abundance of sweet vegetables. Nonvegetarians can add fish sauce to this aromatic and beautiful vegan broth if they wish.

Featured in: Noodle Soups From the Garden: Simple Vegetarian Pho Broth

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Ingredients

Yield:2½ quarts, serving 6
  • 1large onion (about ½ pound), peeled and quartered
  • 13-inch piece of fresh ginger
  • 3quarts water
  • 1pound leeks (1½ large), tough ends cut away, halved lengthwise, cleaned and cut in thick slices
  • 2medium turnips (about 10 ounces), peeled and cut in wedges
  • 1pound carrots (3 large), peeled and sliced thick
  • 2ounces mushroom stems (from about 8 ounces mushrooms), or 4 dried shiitakes
  • 1head of garlic, cut in half
  • 2stalks lemon grass, trimmed, smashed with the side of a knife, and sliced
  • Salt to taste
  • 1 to 1½tablespoons sugar (to taste), preferably raw brown sugar
  • 6star anise pods
  • 5whole cloves
  • 1tablespoon black peppercorns
  • A 2- to 3-inch cinnamon stick
  • 1 to 2tablespoons fish sauce (nuoc mam), to taste (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

6 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 103 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.

  2. Step 2

    Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems or dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 1 hour. Add the fish sauce if using, and simmer for another hour (2 hours total, with or without the fish sauce). Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.

Tip
  • Advance preparation: This will keep for a few days in the refrigerator and can be frozen.

Ratings

4 out of 5
468 user ratings
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Comments

Annie MB

The broth is perfect! We didn't find it sweet, nor bland - rather very balanced and nuanced in flavour. My husband who is a big pho lover (and connoisseur), found this broth to have the perfect amount of body for his brisket. I don't eat beef, so I keep it vegetarian with shiitakes, button mushrooms and tofu. For some heat, we top it with homemade (sort-of-like) sriracha.
Have a pot of it simmering as I speak. Thank you so much Ms. Shulman! We have used and loved many of your recipes.

Sara

This turned out beautifully on its own, but I do think the broth was enhanced a TON after topping the completed pho with lime zest, green onion, hot (spicy) sesame oil, sriracha, cilantro, basil, a tiny bit of soy sauce, and some pickled ginger. I used mushrooms, carrots, and celery sautéed in garlic and a little hot sesame oil, cubed tofu, and thin rice noodles, finished with two soft boiled egg halves in each bowl. Heavenly.

Rolnrn

For a vegan fish sauce stand-in you could try Bragg’s Amino Acids

soup

Smelled amazing and I was so excited for this and it just tasted bleh. Bland and lacking that sweetness of good pho. Tried to salvage and add lime, chili and onion but was still not a fan. Followed the recipe exactly (though I had to use dried lemongrass) so really not sure what happened.

NB

If you have the time, you can really bump this recipe up. I simmered the veggie stock for 2-3 hours, strained it and added the fish sauce and let it simmer for another 1-2 hours. Top notch and worth the investment of time.

Hazel

For the star anise pods I substituted with 3x1/2 teaspoons of ground all spice. The whole cloves I substituted with 2x1/2teaspoons of ground cloves. If no cheesecloth, just cut a corner off a dye free cotton pillowcase and it'll hold the ground spices perfectly. If you want to add meat: I got thin cut sirloin beef and cut it into strips with scissors. Season the meat with salt, a little brown sugar, minced lemon grass, and garlic powder. Simmer the beef in the broth until it's cooked.

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