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.

Nutrient-Rich Ingredients:

Vegetarian Pho is loaded with a variety of vegetables, tofu, and rice noodles, providing essential nutrients such as vitamins, minerals, and fiber. The diverse array of vegetables contributes to a well-rounded and balanced meal.

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.

Broth - the soul of Pho. Beef bones play a crucial role in influencing the quality of the broth. Combined with spices such as ginger, charred onions, star anise, cinnamon, cloves, cardamom, and coriander seeds, the broth gains a distinct aroma.

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.

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.

The collagen and amino acids found in beef bone broth support gut health, joint function, and skin elasticity, making it a nourishing addition to your diet. In Vietnamese pho, the beef bone broth is simmered for hours with aromatic spices, creating a depth of flavor that is unparalleled.

Broth: Ramen broth starts out with a clear meat-, seafood-, or dashi-based broth, then is seasoned with soy, salt, miso, or bone broth. Phở broth is made by boiling beef bones and seasoned with lots of spices and herbs.

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.

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.

Pho Is A Good Source Of Protein And Fiber

A single bowl contains around 30 grams of protein, which is at least half of the RDA of protein. Being combined with plenty of vegetables, Pho gives you a healthy dose of fiber. Both protein and fiber help you to feel satiated longer.

"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 contains B vitamins - responsible for metabolizing the food we eat into energy - Vitamin C- great for fighting off viruses and aiding in iron absorption, Iron is important for maintaining healthy blood cells. Pho is also very high in calcium and is a great source of protein!

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.

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.

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.

Although these spices are unique to the Pho flavor adding them too early will make the broth too potent and bitter. This combination varies from recipe to recipe but for mine I use a combination of cinnamon sticks, star anise, peppercorns, cardamon, coriander seeds, and cloves.