Vietnamese Pho-Inspired Vegetable Broth with Rice Noodles
A fragrant, clear vegetable broth infused with star anise and cinnamon, served with tender rice noodles and fresh herbs for a comforting vegan pho bowl. This vietnamese-inspired vegan (vegan) ready in about 75 minutes pairs water, large, halved yellow onion, inch piece, sliced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 cups water
- 1 large, halved yellow onion
- 3-inch piece, sliced fresh ginger
- 3 whole star anise pods
- 1 cinnamon stick
- 4 whole cloves
- 1 large, sliced carrot
- 1 cup, sliced shiitake mushrooms
- 2 tbsp soy sauce
- 1 1/2 tsp salt
- 8 oz, dried rice noodles
- 1 cup bean sprouts
- 1/2 cup fresh basil leaves
- 1/4 cup, chopped cilantro
- 4 lime wedges
Instructions
- Step 1: In a large stockpot, bring 8 cups water to a boil. Add 1 large halved yellow onion, 3-inch sliced fresh ginger, 3 whole star anise pods, 1 cinnamon stick, 4 whole cloves, 1 large sliced carrot, and 1 cup sliced shiitake mushrooms; reduce heat to low and simmer uncovered for 45 minutes to extract deep flavors.
- Step 2: Strain broth through a fine mesh sieve into a clean pot, discarding solids. Stir in 2 tbsp soy sauce and 1 1/2 tsp salt; keep broth warm over low heat.
- Step 3: Meanwhile, cook 8 oz dried rice noodles according to package instructions until tender; drain and divide among 4 bowls.
- Step 4: Ladle hot broth over noodles. Top each bowl with 1 cup fresh bean sprouts, 1/2 cup fresh basil leaves, 1/4 cup chopped cilantro, and a lime wedge.
- Step 5: Serve immediately, encouraging diners to squeeze lime juice into their broth for a bright, authentic finish.
Frequently asked questions
How long does Vietnamese Pho-Inspired Vegetable Broth with Rice Noodles take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vietnamese Pho-Inspired Vegetable Broth with Rice Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Vietnamese Pho-Inspired Vegetable Broth with Rice Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vietnamese Pho-Inspired Vegetable Broth with Rice Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vietnamese Pho-Inspired Vegetable Broth with Rice Noodles vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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