[{"data":1,"prerenderedAt":684},["ShallowReactive",2],{"item:\u002Fsoups-stews\u002Fvegan-pho":3,"platform:site":258,"more:\u002Fsoups-stews\u002Fvegan-pho":634},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":167,"category":168,"categorySlugs":176,"cid":177,"cover":178,"description":183,"extension":184,"featured":185,"language":186,"meta":187,"navigation":188,"noindex":185,"ogImage":189,"path":190,"publishedAt":191,"readingMinutes":192,"recipe":193,"related":211,"revisedAt":167,"seo":237,"seoDescription":183,"seoTitle":5,"sortKey":167,"sources":238,"stem":242,"tagSlugs":243,"tags":247,"translations":254,"type":255,"url":256,"__hash__":257},"platformItems\u002Fplatform\u002Fitems\u002F90930.md","A Plant-Based Pho That Rivals the Classic","2026-10-22T03:22:47.000Z",[8],{"name":9,"slug":10,"role":11},"Jamie Bennett","jamie-bennett","author",{"type":13,"value":14,"toc":159},"minimark",[15,19,24,37,41,112,116,152,156],[16,17,18],"p",{},"The best bowls of pho I’ve had have been intensely savory with a faint sweetness, fragrant from warm spices, and rich enough that a sheen of beef or chicken fat typically floats on the surface. To capture those same qualities without meat, I rely on a few techniques: mushrooms do triple duty—mushroom broth forms the base, reserved stems deepen it, and sauteed beech and shiitake caps go in just before serving—for layered umami. 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