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.

PHO SOUP INGREDIENTS:

1 tablespoon olive oil (or any neutral-flavored oil) 8 ounces shiitake mushrooms, thinly sliced. 2 heads baby bok choy, halved. optional: 1-2 cups extra veggies (such as sliced carrots, broccoli florets, snow peas, etc.)

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.

Pho has a lot of lean ingredients, i.e. broth, spices and herbs, and veggies. Depending on the variety, it also can contain a fair bit of carbs and fat. So long as carbs and fats aren't eaten in large quantities, these are manageable in a healthy diet.

If you regularly find yourself trying to think of new ways to upgrade your soup, look no further than dried sá sùng, or "peanut worms." These sea-faring worms are commonly used in northern Vietnam to provide a umami flavor boost to pho.

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.

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.

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.

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.

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!

What is the unhealthiest part of instant ramen? ›

Ramen is not inherently unhealthy, but the flavor packet provided in instant ramen does contain high amounts of sodium. Diets high in sodium are associated with an increased risk of developing high blood pressure, a leading cause of stroke and heart disease, according to the Centers for Disease Control and Prevention.

The one thing to be extra conscientious with pho is that it's very high in sodium, which can cause increased blood pressure and contribute to cardiovascular issues. 2 (Some bowls have more than 1,000 mg, which is practically the entire allotment of recommended sodium intake for the day.)

"The best pho recipes are ones that include lean protein, like chicken, plus heaps of veggies and go lighter on the noodles." In fact, one bowl of pho contains around 30 grams protein - about half of the recommended amount per day for most people.

For the most flavorful and clear broth, your pot needs to be in a constant simmer. Take your time in the first 15 minutes or so to make adjustments to your temperature. This ensures that you have true simmering in the next 3-5 hours; no rolling boiling water, no dead still water either.

Adding whole spices will add an earthiness to stock without overpowering the mixture—just look at the power of anise, cloves, and cinnamon in pho. Cardamom pods, allspice berries, cumin, coriander, yellow mustard, fennel, and peppercorns are all fair game.

A mix of beef shins, oxtail, chuck, and brisket creates a rich, intensely beefy broth. 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.