Vegan Pho

Why You’ll Love This Recipe

This vegan pho delivers big flavor through a slow‑simmered broth infused with traditional aromatics like star anise and ginger. It’s naturally plant‑based, customizable, and perfect if you’re craving something warm, nourishing, and still vibrant. Great for cozy weeknight dinners or weekend cooking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Vegetable broth

• Onion

• Fresh ginger

• Garlic cloves

• Star anise

• Cloves

• Cinnamon stick

• Soy sauce or tamari

• Maple syrup or sugar

• Rice noodles (pho noodles)

• Mushrooms (e.g., shiitake)

• Tofu or tempeh (optional)

• Bean sprouts

• Fresh herbs (cilantro, Thai basil)

• Lime wedges

• Green onions

• Jalapeño or chili slices

• Salt and pepper

Directions

1. Char the halved onion and sliced ginger in a dry pan or directly over the flame until slightly blackened to deepen flavor.

2. In a large pot, add vegetable broth, charred onion, ginger, garlic, star anise, cloves, and cinnamon stick.

3. Bring to a simmer and cook gently for at least 30–40 minutes so the spices release their fragrance.

4. Strain the broth into another pot, discarding solids, and return the liquid to heat.

5. Stir in soy sauce (or tamari) and maple syrup; season with salt and pepper to taste.

6. Cook rice noodles according to package directions, then divide among bowls.

7. Top noodles with mushrooms, tofu or tempeh if using, bean sprouts, herbs, green onions, and chilies.

8. Pour hot broth over everything and serve with lime wedges on the side.

Servings and timing

Serves 4 people.
Prep time: 15 minutes
Broth simmer time: 40 minutes
Total time: 55 minutes

Storage/Reheating

Store any leftover broth separate from noodles and toppings in airtight containers in the refrigerator for up to 4 days. Store cooked noodles separately to prevent them from soaking up too much broth. Reheat broth on the stove until hot, and briefly warm noodles in hot water before assembling your bowl again.

FAQs

What makes pho vegan?

This version uses a vegetable‑based broth and plant‑based toppings instead of beef or chicken components found in traditional pho.

Can I make the broth ahead of time?

Yes, you can make the broth up to 3 days in advance and refrigerate or freeze it for later use.

What type of noodles should I use?

Rice stick noodles (pho noodles) are traditional, but you can use any rice noodle you prefer.

How do I get a deep flavor without meat?

Char the onion and ginger and use whole spices like star anise and cinnamon to build rich, complex flavor in the broth.

Can I add other vegetables?

Yes, bok choy, carrots, and baby corn are delicious additions to vegan pho.

Is this gluten‑free?

If you use gluten‑free soy sauce (tamari) and rice noodles, this pho can be gluten‑free.

How spicy is this soup?

It’s mild by default; add sliced jalapeño or chili to increase the heat.

Can I use pre‑made broth?

Yes, a good quality vegetable broth works well and saves time.

How should I garnish the pho?

Traditional garnishes include fresh basil, cilantro, bean sprouts, lime, and green onions.

What proteins work well in vegan pho?

Firm tofu, tempeh, or seitan are all great plant‑based protein options.

Conclusion

This vegan pho is a comforting, flavorful twist on a beloved classic. With a rich, aromatic broth and fresh vibrant toppings, it’s the perfect plant‑based meal to enjoy any day of the week. Customizable and full of satisfying texture, this recipe proves that vegan cooking can be deeply delicious.

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