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Vegan Pho

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A fragrant and flavorful vegan pho with aromatic spices, rice noodles, and fresh toppings. This plant-based twist on the Vietnamese classic is deeply satisfying and perfect for any day of the week.

Ingredients

  • 8 cups vegetable broth
  • 1 large onion, halved
  • 3-inch piece fresh ginger, sliced
  • 4 garlic cloves, smashed
  • 3 whole star anise
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup or sugar
  • 8 oz rice noodles (pho noodles)
  • 1 cup mushrooms (e.g., shiitake), sliced
  • 1 cup tofu or tempeh, cubed (optional)
  • 1 cup bean sprouts
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup Thai basil leaves
  • 1 lime, cut into wedges
  • 2 green onions, sliced
  • 1 jalapeño or red chili, thinly sliced
  • Salt and pepper, to taste

Instructions

  1. Char the halved onion and sliced ginger in a dry pan or over an open flame until slightly blackened to enhance flavor.
  2. In a large pot, combine vegetable broth, charred onion, ginger, garlic, star anise, cloves, and cinnamon stick.
  3. Bring to a gentle simmer and cook for 30–40 minutes to allow spices to infuse the broth.
  4. Strain the broth into another pot, discarding solids, and return the liquid to the stove over low heat.
  5. Stir in soy sauce and maple syrup. Season with salt and pepper to taste.
  6. Cook rice noodles according to package instructions, then divide among serving bowls.
  7. Top noodles with sliced mushrooms, tofu or tempeh (if using), bean sprouts, cilantro, Thai basil, green onions, and chili slices.
  8. Ladle the hot broth over the noodles and toppings.
  9. Serve immediately with lime wedges on the side.

Notes

Store broth and noodles separately to preserve texture.Make the broth ahead of time and refrigerate or freeze for quick meals.Customize with vegetables like bok choy, carrots, or baby corn.Use tamari and rice noodles for a gluten-free version.Control spice level by adjusting the amount of chili used.

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