This vegan version of pho delivers all the rich, aromatic flavors of the traditional dish without any meat. The broth is infused with warming spices and layered with umami from vegetables and seasonings. It’s customizable, nourishing, and perfect for a cozy meal that still feels fresh and vibrant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rice noodles vegetable broth onion, halved ginger, sliced garlic cloves star anise cinnamon stick cloves soy sauce mushrooms, sliced carrots, sliced bok choy or spinach tofu, cubed
fresh basil fresh cilantro green onions, sliced lime wedges bean sprouts chili slices (optional)
Directions
Char the onion and ginger in a dry pan or directly over a flame until slightly blackened to enhance flavor.
In a large pot, add vegetable broth, charred onion, ginger, garlic, star anise, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 25–30 minutes to develop the broth.
Strain the broth to remove the solids, then return it to the pot. Season with soy sauce to taste.
Meanwhile, cook the rice noodles according to package instructions and set aside.
Add mushrooms, carrots, and tofu to the broth and simmer for 5–10 minutes until tender.
Place cooked noodles into bowls and ladle the hot broth and vegetables over the top.
Top with fresh basil, cilantro, green onions, bean sprouts, lime juice, and chili slices if desired.
Serve immediately while hot.
Servings and timing
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 40 minutes, making the total time around 55 minutes.
Variations
You can add other vegetables like broccoli, snow peas, or bell peppers. For extra richness, include a splash of coconut milk. Swap tofu for tempeh or add extra mushrooms for a meatier texture. Adjust spice levels by adding more chili or ginger.
Storage/Reheating
Store the broth and noodles separately in airtight containers in the refrigerator for up to 4 days.
Reheat the broth on the stovetop until hot and assemble fresh bowls with noodles and toppings.
The broth can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
What makes pho vegan?
It uses vegetable broth instead of meat-based broth while keeping traditional spices.
Can I make the broth ahead of time?
Yes, the broth can be made in advance and stored in the fridge or freezer.
What noodles are used in pho?
Flat rice noodles are traditionally used.
How do I get a rich flavor without meat?
Use spices, charred aromatics, and umami-rich ingredients like mushrooms and soy sauce.
Can I add protein?
Yes, tofu, tempeh, or even chickpeas work well.
Is vegan pho healthy?
Yes, it’s light, nutritious, and full of fresh ingredients.
Can I make it gluten-free?
Yes, just ensure your soy sauce is gluten-free.
How do I serve pho?
Serve hot with fresh herbs, lime, and toppings on the side.
Can I skip the spices?
They are essential for authentic flavor, but you can adjust them to taste.
How long does it last?
The broth lasts up to 4 days in the fridge or 2 months in the freezer.
Conclusion
Vegan pho is a comforting and flavorful dish that brings together aromatic spices, fresh herbs, and nourishing ingredients. It’s a perfect plant-based alternative that doesn’t compromise on taste, making it a wonderful addition to your recipe collection.
This vegan pho recipe is a fragrant and comforting Vietnamese-inspired noodle soup made with a rich, spiced vegetable broth, rice noodles, tofu, and fresh herbs. Packed with flavor and plant-based goodness, this easy vegan pho is perfect for a nourishing and satisfying meal.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:Vietnamese
Diet:Vegan
Ingredients
For the Broth:
8 cups vegetable broth
1 onion, halved
1-inch piece ginger, sliced
3 garlic cloves
2 star anise
1 cinnamon stick
3 cloves
2 tbsp soy sauce
For the Soup:
200g (7 oz) rice noodles
1 cup mushrooms, sliced
1 carrot, sliced
1–2 cups bok choy or spinach
200g (7 oz) tofu, cubed
For Toppings:
Fresh basil
Fresh cilantro
Green onions, sliced
Lime wedges
Bean sprouts
Chili slices (optional)
Instructions
Char the onion and ginger in a dry pan or over a flame until slightly blackened.
In a large pot, add vegetable broth, charred onion, ginger, garlic, star anise, cinnamon stick, and cloves. Bring to a boil.
Reduce heat and simmer for 25–30 minutes to develop flavor.
Strain the broth and return it to the pot. Season with soy sauce.
Cook rice noodles according to package instructions and set aside.
Add mushrooms, carrots, and tofu to the broth. Simmer for 5–10 minutes until tender.
Divide noodles into bowls and ladle hot broth and vegetables over them.
Top with basil, cilantro, green onions, bean sprouts, lime juice, and chili slices if desired.
Serve immediately while hot.
Notes
Charring onion and ginger adds depth and authentic flavor.Adjust spices to suit your taste preference.Keep noodles separate until serving to avoid sogginess.
