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Vegan Pho Bun Bo Hue in a bowl

Vegan Pho / Bun Bo Hue

Course Breakfast, Dinner, Lunch, Main Course, Soup
Cuisine American
Keyword best pho recipe, bun bo hue recipe, pho recipe, pho recipe vegan, pho recipe vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1 yellow onion, cut in half
  • 1 head of garlic, cut in half
  • 16 Lemongrass stalks, lightly bruised or crushed
  • 5 ounces or about 18 dried shiitake mushrooms, rinsed
  • 1 kombu sheet
  • 6 tablespoons mushroom powder, optional, use 1 tablespoon of salt if you can’t use mushroom powder
  • 12 cups water
  • rice noodles, cooked (cook 1 cup of noodles per person)

TOPPINGS:

  • Use ANY vegetables you want. This is what I usually use:
  • Green vegetable, such as spinach, bok choy, yu choy, or napa cabbage
  • mung bean sprouts
  • culantro or cilantro
  • Thai basil
  • sliced serrano or jalapeno peppers
  • scallion
  • raw white onion, thinly sliced
  • sliced dried mushrooms leftover from stock
  • thinly sliced carrots
  • vegan ginger-garlic meatballs, recipe from my cookbook

CONDIMENTS/SEASONINGS:

  • coconut aminos or soy sauce
  • lime or lemon juice
  • fried chili paste or regular chili paste, like Sambal

Instructions

  1. Use a rolling pin, or something else heavy and sturdy, to bruise all of the lemongrass. You can also use the back of a knife to hit the lemongrass. Watch the cooking video, if needed, to see this step. This step will allow more lemongrass flavor to infuse the broth. Set aside.
  2. Place the pressure cooker on medium-high heat. Add the halved onion and garlic and cook them until the cut sides of the onion and garlic are charred, or at least browned. No oil is needed for this step, but you can add a little if you feel the need.
  3. Once browned, add the lemongrass, mushrooms, kombu, mushroom powder (if using), and water. Pressure cook on high if using an electric pressure cooker, for 40 minute. If using an old school stove top pressure cooker, put you stove on medium heat and pressure cook for 40 minutes once the top part of the cooker starts spinning and whistling (you should know what I mean if you already use this type of pressure cooker).

  4. Once done, remove the lemongrass, kombu, and mushrooms, but save the mushrooms. The stock is now ready. You can adjust the seasoning by adding a little more mushroom powder or salt, if needed.
  5. To serve, place some rice noodles and veggies in your bowl. Pour some of the broth in the bowl. Season with a little coconut aminos (or soy sauce if you’re not soy free), lime or lemon juice, and chili paste (if you like spicy food).

Recipe Video