Description
A comforting plant-based twist on traditional Vietnamese pho made in the Instant Pot with aromatic spices, fresh vegetables, and a rich homemade broth.
Ingredients
Scale
- 12 ounces dried rice noodles (dried rice sticks or banh pho)
- 2 tablespoons grapeseed oil (or other neutral high-heat cooking oil)
- 2 medium yellow onions, peeled and halved
- 4-inch piece fresh ginger, thinly sliced
- 3 cardamom pods, lightly smashed
- 3 whole star anise pods
- 4 whole cloves
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon whole black peppercorns
- 1 Fuji apple, peeled and cut into large chunks
- 1/2 cup fresh cilantro, roughly chopped
- 2 tablespoons reduced-sodium tamari (or soy sauce)
- 1 tablespoon coconut sugar
- 2 cups sliced shiitake mushroom caps
- 8 cups low-sodium vegetable broth
- 1 teaspoon kosher salt (plus more to taste)
- 1 (6 or 8-ounce) block baked tofu, cut into cubes
- 3 scallions, sliced
- 1 cup Thai basil leaves, torn up
- 1 cup cilantro leaves, torn up
- 2 limes, cut into wedges
- 2 cups bean sprouts
- Thinly sliced hot chiles or Sriracha for serving
Instructions
- Soak the dried rice noodles in warm water until pliable, about 30-45 minutes. Drain and rinse them afterward.
- Select the Sauté setting on your Instant Pot and add the grapeseed oil. Once hot, add the halved onions and sliced ginger, cooking until charred, around 4 minutes.
- Toss in the cardamom pods, star anise, cloves, cinnamon stick, coriander seeds, fennel seeds, and black peppercorns. Cook for 1 minute to awaken the spices.
- Add the apple, cilantro, tamari, coconut sugar, and shiitake mushrooms, stirring to combine. Pour in the vegetable broth and give it a good stir.
- Secure the lid and set the Pressure Release to Sealing. Select Pressure Cook and set it for 15 minutes.
- After the cooking time is up, allow a natural pressure release for 10 minutes. Carefully vent any remaining steam.
- Using a fine mesh strainer, strain the broth into a bowl, discarding the solids. Taste and adjust seasoning with more salt if needed.
- Place the soaked rice noodles in serving bowls, pour over the hot broth, and top with tofu cubes, scallions, Thai basil, cilantro, lime wedges, and bean sprouts.
- Serve warm, surrounded by friends or family, and enjoy the fragrant steam rising from your bowl!
Notes
For best results, use high-quality ingredients. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pho, instant pot recipes, Vietnamese soup, comfort food, plant-based
