Vegan French Onion Pho

This is a soup that is both incredibly beautiful and tempting. It combines the savoury aspects of French Onion Soup with the bright herbs and citrus from Pho, to make a dish that is both comforting and healthy. I hope you delight in the melody of flavors as much as I did. Enjoy!

Package of thick Rice Noodles

2 Large Sweet Yellow Onions

4 Tablespoons of Vegan Margarine or Vegetable Oil

Broth: 5 Cups of Vegetable Stock, 2 Pinches of Oregano, 1 Pinch of Dried Parsley, Allspice and Cinnamon, 1 to 2 Cloves of Garlic (Minced), 1 Tablespoon of Sliced Green Onion, 4–6 Sprigs of Cilantro, 2–3 Sprigs of Mint, 1 inch of Lemon Grass, 1/8th teaspoon of Soy Sauce, 1 Bay Leaf, 1 Drop of Anise Extract, 1 Teaspoon of Lime Juice (Fresh Squeezed), 1 Teaspoon of Ground Ginger, 1 Tablespoon of Salt

Feel free to add in other ingredients like bean sprouts or take out some like cilantro, depending your preferences!

Melt all the butter in a pan, slice the onions relatively thin, and cook them until they’re nice and caramelized at a relatively low heat. Slowly turn them into a melting mass.

Once the onions are nice and brown, which should take an hour to an hour and a half, add in the vegetable stock, and get it boiling, then bring it to a simmer.

Once simmering, add in the rest of the broth components, and let simmer for ten to twenty minutes so as to let the herbs soak in, stirring occasionally.

As the broth is simmering, bring a second pot filled with water to a boil, and add the noodles. Cook for 6 to 8 minutes (or per package instructions).

Combine the noodles and broth in a bowl when it’s all done, be sure to add two to three parts broth per noodles!

Adjust the spices to your taste. Serve soup with garnishes such as onions, lime, hot sauce, mint or cilantro!