Vietnamese Vegetable Pho with Basil
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Fragrant, nourishing, and filled with garden brightness
📜 Introduction: Rooted, Present, and Honest
Pho is more than soup — it’s a ritual. A quiet simmering of spices and herbs, a layering of color and flavor, a steaming bowl that invites slowness.
This vegetable pho version brings that soulful warmth into the garden kitchen, using fresh basil, summer vegetables, and a broth rich in ginger, garlic, and whole spices. It’s both grounding and uplifting — deeply savory, yet light on the spoon. Whether you’ve got a handful of herbs or a full harvest basket, this pho meets you where you are.
❤️ Why You’ll Love This Recipe
- Warming and deeply fragrant
- Naturally vegan and gluten-free
- Perfect for using garden herbs, greens, and veggies
- Customizable toppings make it beautiful and interactive
- A great make-ahead broth base for busy weeks
⏱ Quick Reference Snapshot
- Prep Time: 15 minutes
- Simmer Time: 45 minutes
- Total Time: ~1 hour
- Servings: 4
- Dietary Info: Vegan, gluten-free
Key Ingredients at a Glance:
- Ginger, garlic, onion
- Cinnamon, star anise, cloves
- Vegetable broth
- Rice noodles
- Fresh herbs (basil, cilantro, mint)
🧺 Ingredients
For the Broth:
- 1 Tbsp coconut or neutral oil
- 1 onion, halved
- 3 garlic cloves, smashed
- 1 (2-inch) piece fresh ginger, sliced
- 1 cinnamon stick
- 2 star anise
- 3–5 whole cloves
- 6 cups vegetable broth
- 1–2 Tbsp soy sauce or tamari
- 1–2 tsp maple syrup (optional)
- Salt, to taste
For the Bowls:
- 8 oz rice noodles (thin or wide)
- 1–2 cups sliced vegetables (zucchini, carrots, mushrooms, bok choy, etc.)
- ½ cup chopped fresh herbs (Thai basil, cilantro, mint)
- Lime wedges
- Bean sprouts (optional)
- Sliced chili or sriracha (optional)
- Thinly sliced green onion
👩🍳 Instructions
Make the Broth:
- In a large pot, heat oil and sear the onion, garlic, and ginger until caramelized (about 5–7 minutes).
- Add cinnamon, star anise, and cloves. Toast 1–2 minutes until fragrant.
- Pour in broth, soy sauce, and maple syrup (if using). Bring to a boil, then reduce to low and simmer covered for 30–45 minutes. Strain before serving.
Cook the Noodles:
- Prepare rice noodles according to package directions. Rinse under cold water and set aside.
Prepare the Veggies:
- Lightly steam or sauté vegetables, or add raw to the bowls depending on texture preference.
Assemble the Bowls:
- Divide noodles between bowls. Ladle hot broth over top. Add vegetables, herbs, lime, and optional toppings.
🌿 Tip: Let each person build their bowl — it’s part of the joy.
🍽 Serving & Pairing Ideas
- Serve with crispy tofu, grilled mushrooms, or marinated tempeh
- Offer a side of pickled vegetables or cucumber salad
- Great with garden spring rolls or rice paper wraps
- Make it a warming lunch or light dinner that nourishes deeply
🥡 Storage & Make-Ahead Tips
- Broth can be made 2–3 days ahead and refrigerated
- Noodles are best cooked fresh but can be stored separately
- Freeze broth in jars for up to 2 months for easy future meals
🌱 Garden Notes & Homestead Variations
- Herbs: Thai basil is traditional, but any fresh basil, mint, or even lemon balm adds beauty
- Veggies: Use what’s growing — green beans, bok choy, kale, baby zucchini, or shredded cabbage
- Peppers: Add heat with homegrown chili slices or chili oil
- Broth Boost: Use homemade veggie scraps and simmer longer for even deeper flavor
🌾 Final Thoughts & Invitation
This pho is quiet nourishment — made from what’s at hand and steeped in intention. It’s food that listens to what you need: warmth, slowness, maybe a little brightness from lime and basil.
If you make it, tag @southernsoilandsunshine — I’d love to see your garden version.
Looking for more slow simmer garden recipes? Try:
- Lemongrass-Ginger Broth with Summer Veggies
- Moroccan Spiced Tomato & Chickpea Stew
- Chamomile-Basil Iced Tea with Citrus Zest
