Vietnamese Pho with Plant‑Based Beef Substitute

Ingredients

• 200 g plant‑based beef strips
• 150 g dry rice noodles
• 1.5 L vegetable broth
• 2 pods star anise
• 1 piece cinnamon stick
• 2 cm fresh ginger
• 3 pieces garlic cloves
• 2 Tbsp soy sauce
• 4 pieces lime wedges(optional)
• 100 g fresh bean sprouts(optional)
• 2 Tbsp fresh cilantro leaves(optional)
• 1 piece sliced jalapeño(optional)

Instructions

1. 1

   In a large pot, combine vegetable broth, star anise, cinnamon stick, sliced ginger, and crushed garlic; bring to a gentle boil, then reduce heat and simmer for 30 minutes to develop the aromatics.

2. 2

   While the broth simmers, soak the rice noodles in hot water for 8‑10 minutes until softened, then drain and set aside.

3. 3

   Add the plant‑based beef strips to the broth and simmer for an additional 5 minutes, then stir in soy sauce and adjust seasoning as needed.

4. 4

   Divide the softened noodles into two bowls, ladle the hot broth and beef over them, and top with optional garnishes: bean sprouts, cilantro, jalapeño slices, and a lime wedge on the side.

5. 5

   Serve immediately, allowing diners to squeeze lime juice into their bowls for extra brightness.