This Bean Sprouts Pho is a super comforting soup that is nutritious, heartwarming, and perfect for a cozy day! It features a rich, aromatic broth infused with plant-based ingredients like fragrant spices, fresh herbs, and hearty vegetables.
Looking for my soup recipes? Try my Lemongrass Soup or my Thai Noodle Soup.
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What are bean sprouts?
Bean sprouts are young sprouts that grow from mung beans, typically harvested within a few days of germination. They are crunchy and slightly sweet with a mild flavor, making them a popular ingredient in various cuisines, particularly in Asian dishes.
Are bean sprouts good for you?
Yes! Bean sprouts are rich in nutrients like vitamins C and K, as well as folate, fiber, and antioxidants.
Top Tip
Don’t skip the garnishes. When ordering pho at a Vietnamese restaurant, it always comes with Thai basil, bean sprouts, lime, and chiles. Even though they are only considered garnishes, I believe they are an essential part of the soup- so stir them in to get the rich authentic flavors!
Substitutions
- Broth: Use Mushroom Broth for a more savory taste
- Noodles: Opt for rice noodles, which are typically vegan-friendly and gluten-free. Make sure to check the ingredients list to ensure they contain no animal products.
- Aromatics and spices: Use a combination of aromatic vegetables like onions, garlic, ginger, and spices such as star anise, cloves, cinnamon, and coriander to infuse the
Variations
- Feel free to customize this vegan pho recipe by adding fried or baked tofu, some veggie meat, hoisin sauce, or even chili oil, chili sauce, or chili peppers for some spice!
- If you want more of a fishy taste, add vegan fish sauce.
- Condiments: Serve with vegan-friendly condiments such as hoisin sauce, sriracha, or chili garlic sauce on the side for added flavor.
Storage
- Broth can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Ingredients
Listed below are all the ingredients you will need:
- cinnamon sticks
- whole cloves
- star anise
- white onion
- fresh ginger
- vegetable stock or broth
- water
- soy sauce
- rice noodles
- vegetable oil or neutral-flavored oil of choice
- shiitake mushrooms
- salt
Garnishes
- mung bean sprouts
- Thai basil
- cilantro
- basil leaves
- sprigs of fresh mint
- green onions
- fresh jalapeño
- lime wedges
Instructions
Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes.
Add the onion, ginger, water, broth and soy sauce and raise the heat to high and bring the mixture to a boil. Then reduce the heat to maintain a gentle simmer for 30 minutes to give the flavors to meld.
In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
To prepare the shiitake mushrooms, I added them to the broth and cooked the mushrooms until they were tender. But feel free to cook this separately.
Once the broth is done cooking, strain out the onions, ginger, and spices. The easy way is to use a small metal sieve, but you can also strain the mixture through a colander into another large bowl. Don’t forget to leave the mushrooms in the broth.
Season it to taste with salt and then add the cooked noodles. I love eating pho with tons of vegetables so feel free to add steamed broccoli, steamed bok choy, or bean sprouts.
Frequently Asked Questions
Looking for more heartwarming soup? Try these!
Bean Sprouts Pho Recipe
Ingredients
- 2 3 inch cinnamon sticks
- 3 whole cloves
- 2 star anise
- 1 large white onion peeled and quartered
- 4 inch piece of fresh ginger peeled and halved lengthwise
- 4 cups vegetable stock or broth 32 ounces
- 4 cups water
- 2 tablespoons soy sauce
- 6 ounces rice noodles
- 1 tablespoon vegetable oil
- 5 ounces shiitake mushrooms thinly sliced
- salt to taste
Garnishes
- mung bean sprouts
- sprigs of fresh Thai basil
- cilantro
- Sprigs of fresh mint
- thinly sliced green onions mostly green parts
- very thinly sliced fresh jalapeño omit if sensitive to spice
- small wedges of lime
Instructions
- Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes.
- Add the onion, ginger, water, broth, and soy sauce and raise the heat to high and bring the mixture to a boil. Then reduce the heat to maintain a gentle simmer for 30 minutes to give the flavors to meld.
- In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
- To prepare the shiitake mushrooms, I added it to the broth and cooked the mushrooms until they were tender. But feel free to cook this separately.
- Once the broth is done cooking, strain out the onions, ginger, and spices. The easy way is to use a small metal sieve, but you can also strain the mixture through a colander into another large bowl. Don’t forget to leave the mushrooms in the broth.
- Season it to taste with salt and then add the cooked noodles. I love eating pho with tons of vegetables so feel free to add steamed broccoli or steamed bok choy.
Evelyn L says
I think bean sprouts are an essential when making pho! Love how easy this recipe is! THX
Lainey says
I'm glad to know that you love this recipe. Thank you, Evelyn! 🙂