Best 2 Vegetarian Vietnamese Broth Recipes

In the heart of Vietnamese cuisine lies a symphony of flavors and textures that comes to life in the form of vegetarian Vietnamese broth. This tantalizing dish is a culinary masterpiece that caters to both vegetarians and meat-lovers alike, offering a symphony of tastes that dance on the tongue. Immerse yourself in the aromatic embrace of lemongrass, ginger, and garlic, as they release their fragrant essence into a flavorful broth. The addition of shiitake mushrooms, carrots, and bok choy adds a delightful medley of textures and colors, creating a feast for both the eyes and the palate. This delectable broth is not only a culinary delight but also a nourishing and comforting dish, perfect for a cozy meal or a special occasion. Whether you're a seasoned vegetarian or simply seeking a healthier alternative, this Vietnamese vegetarian broth promises an unforgettable culinary journey. Savor the vibrant flavors, feel the warmth of the broth, and let your taste buds embark on an extraordinary adventure. Explore a collection of recipes within this article, each offering a unique twist on this classic Vietnamese dish. From the traditional Pho chay to the innovative Lotus root soup, there's a recipe here to suit every palate and preference. Dive into the vibrant world of Vietnamese vegetarian broth and discover a new appreciation for the wonders of plant-based cuisine.

Here are our top 2 tried and tested recipes!

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)

Vegetarian Pho (Vietnamese Noodle Soup) image

A vegetarian version of this tasty Vietnamese noodle soup.

Provided by Annette Marcelo

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h34m

Yield 6

Number Of Ingredients 18

Ingredients

10 cups vegetable stock
1 onion, peeled and halved
¼ cup soy sauce
8 cloves garlic, coarsely chopped
2 (3 inch) cinnamon sticks
2 teaspoons ground ginger
2 pods star anise
2 bay leaves
1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
2 tablespoons vegetable oil, or as needed
2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
8 ounces enoki mushrooms
4 scallions, thinly sliced
½ cup coarsely chopped cilantro
1 lime, cut into wedges
2 jalapeno peppers, sliced into rings
¼ cup mung bean sprouts
¼ cup Thai basil leaves, torn into bite-size pieces

Steps:

Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 77.7 g, Fat 12.6 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 1.9 g, Sodium 1208.8 mg, Sugar 2.7 g

VEGETARIAN VIETNAMESE BROTH

Vegetarian Vietnamese Broth image

Make and share this Vegetarian Vietnamese Broth recipe from Food.com.

Provided by littlemafia

Categories Stocks

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 8

Ingredients

8 cups clear vegetable stock
3 tablespoons soy sauce
8 garlic cloves, peeled and chopped coarsely
1 small onion, diced
1 inch piece ginger
2 (3 inch) cinnamon sticks
2 pods star anise
2 large bay leaves

Steps:

Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat.
Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to the stock.
Add the cinnamon sticks, star anise, and bay leaves to the broth.
Reduce the heat to low.
Simmer, partially covered, for 20-25 minutes.
Remove solids with a slotted spoon or strain the broth through a fine-mesh sieve.
Adjust seasonings if necessary.
Return to pot and keep hot until ready to use in soup.

Tips:

Use a variety of vegetables. This will give your broth a more complex flavor. Some good choices include carrots, celery, onions, leeks, mushrooms, and bok choy.
Don't be afraid to experiment with different herbs and spices. Some good choices include lemongrass, ginger, garlic, cilantro, and mint.
Simmer the broth for at least 30 minutes. This will allow the flavors to develop fully.
Serve the broth with your favorite noodles or rice. You can also add tofu, vegetables, or meat to the broth.

Conclusion:

Vietnamese vegetarian broth is a delicious and healthy soup that is perfect for a cold day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little time, you can easily make this soup at home. So next time you're looking for a quick and easy meal, give Vietnamese vegetarian broth a try.