Sometimes a recipe is so tightly tied to its meaty roots that making a vegetarian version seems like an unforgivable bastardization of the dish. For me, pho is one of those dishes. Vegetarian pho is something that I have thought about making ever since we went to Vietnam four years ago. Whenever I found a vegetarian version during our travels, I savoured that hearty bowl of soup like you wouldn’t imagine. Even in 40C heat and 100% humidity, the soup was worth it (is it ever too hot for soup?). However, I always suspected that my bowl of pho was nothing like the meaty broth that my travel partner was eating across from me.