Name: Lemongrass Pho
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 cups water + vegetable bouillon; 1 yellow onion (sliced); 3 cloves garlic (peeled & sliced); 1 tablespoon avocado oil; 4+ shitake mushrooms (sliced (depends how much you like mushrooms)); 3 stalks green onion (diced); 1/2 jalapeño (sliced); 1/2 inch ginger (peeled & sliced); 1 stalk lemongrass (sliced lengthwise); 3/4 teaspoon Himalayan salt; Juice from 1/2 lime; 8 oz thick rice noodles (Make it as noodle-y as you like!)

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5 from 3 votes

This refreshing vegan pho is made with lemongrass and ginger. I have mushrooms listed as an ingredient, but if you are a mushroom hater like me, feel free to skip them. I usually add them to my hubby’s bowl. Don’t skip the lemongrass though! It adds an amazing flavor to this lemongrass pho and is a great source of manganese.

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Main ingredients in this pho recipe.

Lemongrass has a distinct citrus flavor containing vitamins B1, B2, B3, B5, B6, and folate.
Ginger – This pairs great with lemongrass.
Rice Noodles – You can’t have vegan pho without noodles.
Onion – There are a few savory recipes in which I don’t include onions.
Mushrooms are a great source of protein.
Jalapeño – Adds a little kick to this delicious lemongrass pho.

I would like to acknowledge that lemongrass is not traditionally used in pho. I made this while playing around with different ingredients. Since I’m a fan of lemongrass, I added some to this recipe.

More Vegan Soup Recipes

5 from 3 votes

Lemongrass Pho

Yield 8

Prep Time 10

Cook Time 20

Total Time 30

This refreshing vegan pho is made with lemongrass and ginger. I have mushrooms listed as an ingredient, but if you are a mushroom hater like me, feel free to skip them. I usually add them to my hubby’s bowl. Don’t skip the lemongrass though! It adds an amazing flavor to this lemongrass pho and is a great source of manganese.

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Ingredients

8 cups water + vegetable bouillon
1 yellow onion, sliced
3 cloves garlic, peeled & sliced
1 tablespoon avocado oil
4+ shitake mushrooms, sliced (depends how much you like mushrooms)
3 stalks green onion, diced
1/2 jalapeño, sliced
1/2 inch ginger, peeled & sliced
1 stalk lemongrass, sliced lengthwise
3/4 teaspoon Himalayan salt
Juice from 1/2 lime
8 oz thick rice noodles, Make it as noodle-y as you like!

Instructions

Heat oil and yellow onion slices and cook until slices are semi-translucent.
Add water and bouillon and bring to a boil.
Turn down to a simmer and add garlic, ginger, lemongrass, salt, lime juice, jalapeño, and mushrooms.
Let simmer for 10 minutes.
Add green onions and rice noodles and turn off the heat.
Serve once noodles are soft.

Equipment

Notes

Please read through the above blog post for helpful tips & tricks!

Nutrition

Calories: 35kcal, Carbohydrates: 5g, Protein: 0.2g, Fat: 2g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 1174mg, Potassium: 28mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 517IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 0.1mg

This mouth-watering pho recipe takes a lot of liquid. Interested in learning more about measuring liquids and hydration? Check out this blog post, How Many Ounces In A Gallon?

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9 Comments

Pho-real!? (See what I did there?) I’ve always been intimidated to try making Asian dishes but this was more straight-forward than I expected and was delicious too.