Pho (pronounced ‘fuh’) is a traditional Vietnamese noodle soup that is loved by many. I have made vegan versions before but today, I bring you a recipe for raw Pho. This is a quick, easy pho, made from ingredients that shouldn’t be too hard to find. There are some prepare ahead notes as you have to soak the mushrooms for about 6 hours to start the broth. Once you have soaked the mushrooms, it only takes minutes to finish off this delicious soup.
This is a base recipe, delicious in it’s own right but please feel free to go a little wild with it! Great additions would be star anise (to the soaking water), and noodles. If you want to keep it raw, you can use zucchini noodles but rice noodles (not raw) are traditional. In this recipe, I use the mung bean sprouts as noodles instead of a topper.
If you have an aversion to heat, use the chili garlic sauce sparingly but don’t leave it out completely. It adds a lovely component to the depth of the broth. You can warm the broth in the dehydrator or gently on the stove. If you use the stove, be very careful as the liquid temperature will continue to rise even after it is removed from the heat.
- 4 cups water
- 4 cups dried shitake mushrooms
- 2 tablespoons Bragg’s Liquid Aminos (or tamari)
- 2 teaspoons grated fresh ginger
- 1 teaspoon sesame oil
- 1-2 teaspoons raw garlic chili paste (Recipe Here)
- 2 cups mung bean sprouts
- 1 cup sugar snap peas
- sprig basil
1. Soak the mushrooms in the water for 6 hours.
2. Remove mushrooms from broth and set aside. Strain broth into a bowl.
3. Whisk in Braggs, ginger, sesame oil and garlic chili sauce. Gently warm broth if desired.
4. Cut the stems off of the mushrooms and thinly slice the caps. Discard the stems.
5. Place bean sprouts in bowl. Pour warmed broth over the sprouts. Top with the mushrooms and snap peas and basil.