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This easy vegan pho recipe is made with the most delicious rich broth and your choice of veggies (plus tofu, if you’d like).
My vegetarian husband absolutely loves a big bowl of steaming hot pho just as much as I do. But after hitting up dozens of Vietnamese restaurants together over the years, I’ve been surprised to learn that the vast majority of restaurants still do not offer vegetarian broth options for their pho (or other noodle soups, for that matter). I mean — we get it — authentic pho is always traditionally made with beef broth. But still, the world needs some non-traditional vegetarian and vegan options for this cozy comfort food too!
Thus, Barclay and I have been on a little mission this past year to figure out how to make really good vegetarian pho for ourselves here at home. And after experimenting with a dozen or so different recipes and techniques, I’m pleased to report that we’ve landed on a great version that is actually even easier to make than its traditional counterpart, plus it has the added bonus of being completely vegan too.
Best of all, it is delicious. ♡
As someone who has always loved traditional beef pho myself, I’ll admit I was a bit skeptical about whether or not a plant-based pho could really achieve that rich depth of flavor that is found in traditional meat-based broths. But as Barclay and I came to realize, it’s the charred onion, ginger and warming spices found in traditional pho broths are really the stars of the show. And once this rich vegetable broth is paired with savory umami mushrooms, fresh veggies, chewy rice noodles, plus fresh herbs and garnishes galore, this vegan pho will rival traditional beef pho any day, in my opinion! I also love it because it’s incredibly hearty, without feeling too heavy. And on chilly winter nights when you don’t want to head out to a restaurant, it is the most delicious way to warm up at home.
So if you happen to be vegan or vegetarian — or if you also live in a household with mixed eaters, or are looking to incorporate more plant-based recipes into your rotation — I would highly recommend giving this vegan pho recipe a try. It’s the version of pho that we make most often in our house. And we absolutely love it.
Vegan Pho Ingredients:
Alright, a few notes about ingredients before we get to the recipe. To make this vegan pho soup recipe, you will need:
Veggies: We typically follow the lead of our favorite vegetarian-friendly Vietnamese restaurant here in Barcelona, and add a mixture of baby bok choy, shiitake mushrooms and sliced carrots to our veggie pho. But feel free to toss in any other soup-friendly veggies that you have on hand, such as cabbage, bell peppers, broccoli, edamame, snow peas, or other types of Asian mushrooms.
Thin rice noodles: Traditional pho is made with thin rice noodles, such as these. In order to prevent the noodles from overcooking in the broth, it’s traditional to cook pho noodles separately on their own. The noodles will then be added to each individual serving bowl, and veggies, hot broth and toppings will be layered on top of the noodles.
Pho broth: To make the most delicious vegan pho broth, you will need the following elements:
Fresh onions and ginger: Which we will briefly cook in a skillet (or you can pop them under the broiler in your oven) until they are charred, to add that classic smoky flavor to the broth.
Vegetable stock: In order to save us all an extra few hours of cooking veggie stock from scratch, I’ve written this recipe using store-bought vegetable stock as a shortcut.
Spices: There are 5 important spices in pho broth — star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds. I really recommend using the whole (not ground) spices, if possible, which we will briefly toast to bring out extra flavor. But see notes below for ground spice substitutions, if needed.
Soy sauce and rice vinegar: In lieu of traditional fish sauce, we’ll sub in soy sauce (or gluten-free tamari) and rice vinegar.
Sweetener: I used brown sugar to sweeten my broth instead of traditional yellow rock sugar, but really, any sweetener you prefer would work.
Sea salt: As always, to season your broth.
Toppings, toppings, toppings: This is one soup recipe where the toppings are not optional — they are essential to flavor delicious pho broth! Feel free to pick and choose your favorites, but I recommend at least one from each category:
Fresh herbs: The more the merrier — fresh herbs are essential for flavoring pho broth! I highly recommend a combo of fresh cilantro, fresh mint and fresh Thai basil (or Italian basil, in a pinch).
Bean sprouts: You can find these in the produce section of your grocery store, or they are always available in Asian groceries.
Lime wedges: A must for brightening up the broth.
Chiles (optional): Either sliced Thai bird chiles, jalapeños, or serrano peppers are optional if you would like to add some heat.
Onions (optional): Either sliced green onions or very-thinly-sliced white onions as a garnish.
Sauces (optional): It’s also traditional to serve pho with hoisin sauce and/or sriracha, which can be drizzled on the soup as an extra garnish.
See the recipe box below for full ingredient amounts/instructions.
Just a note that this is a double batch of the broth, which I highly recommend making while you’re at it.
How To Make Pho Soup:
Here are the basics steps for how to make homemade vegan pho. The full instructions are detailed in the recipe box below, as always.
Make the broth. Char the onion and ginger (either in a skillet or under the broiler). Meanwhile, briefly toast the spices in a large stockpot. Add in the onion, ginger, and broth. Then cover and let everything simmer together for at least 30 minutes so that all of those flavors can meld. Strain out and discard all of the onions, ginger and spices. Then stir in the remaining broth ingredients and mushrooms (see below) and season with salt.
Cook the veggies. Meanwhile, as the broth is simmering, sauté the mushrooms in a separate pan until cooked through and lightly golden. Then once the onions, ginger and spices have been strained out of the broth, stir the mushrooms, baby bok choy and sliced carrots into the broth for the final 5 minutes before serving.
Cook the noodles. Meanwhile, as the broth is simmering, cook the noodles al dente according to the package instructions. Drain in a strainer, then toss briefly with cold water to prevent the noodles from continuing to cook, and set aside. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
Assemble. Once everything is ready to go, add a handful of noodles to each individual serving bowl. Then ladle the simmering hot broth (with veggies) into the serving bowls. Top with lots and lots of garnishes.
Serve. And serve warm, encouraging everyone to stir the garnishes into the soup so that they can flavor the broth.
Possible Variations:
Want to customize your own homemade pho recipe? Feel free to…
Add tofu: We also loved adding tofu (either soft or crispy baked tofu) to this vegan pho, if you feel like adding an extra step to the recipe.
Add extra veggies: As mentioned above, just about any soup-friendly veggies will work in this recipe, such as shredded cabbage, bell peppers, broccoli, edamame, snow peas, or other types of Asian mushrooms. It would also be fun to add in some zoodles to go along with the rice noodles!
Add fennel seeds: If you happen to have fennel seeds in your spice cabinet, add a teaspoon in along with the other spices for extra flavor.
Add miso paste: This is a bit non-traditional, but we tried adding in 2 tablespoons of white miso paste to our broth (dissolved in a ladle of hot broth, before being added to the stockpot). And it was delicious. If you happen to have some on hand, I highly recommend adding it in.
Skip sautéing the mushrooms: If you would like to save a step, you’re welcome to also just cook the sliced mushrooms directly in the hot broth for 10 minutes before serving. (Or if you have more time on your hands, I would recommend sautéing them in the broth for an hour to really let the mushrooms flavor the broth.)
Use ground (instead of whole) spices: I really recommend using whole spices for this recipe if you can. But in a pinch, feel free to substitute their ground equivalents. Those substitutions would roughly be: 2.5 teaspoons ground star anise, 1/4 teaspoon ground cloves, 1.5 teaspoons ground cinnamon, pinch of ground cardamom, 2 teaspoons ground coriander.
Instant Pot pho: If you would like to make the broth in the Instant Pot (pressure cooker), first use the “sauté” setting to char the onions and ginger. Then add in the spices and stock. Cover, seal, and cook (manual high pressure) for 10 minutes, followed by a quick release. Add in the remaining ingredients as directed in the recipe.
Crock-Pot pho: If you you would like to make the broth in the Crock-Pot (slow cooker), add the onion, ginger, spices and stock to the bowl of a large slow cooker and stir to combine. (You are welcome to char the onion and ginger beforehand, if you would like, then add them to the Crock-Pot.) Cover and cook on high for 3 hours or on low for 6 hours*. Add in the remaining ingredients as directed in the recipe. *If it seems that much of the broth has evaporated while cooking, just add in a cup or so of extra water.
Vegan Pho FAQ:
A few final thoughts before we get to the recipe:
What is the proper “pho” pronunciation? Popular question! The name of this soup in Vietnamese is pronounced “fuh” (not “faux”).
How do you serve pho? Pho soup is traditionally served in large bowls with chopsticks and a soup spoon. But of course, use whatever dishes you have. ♡
How exactly are you supposed to eat pho? First, use your chopsticks to stir all of those garnishes into the broth to help give it extra flavor. (You can later pick them out, if you don’t want to eat stems, chiles, etc.) Then alternately, use your chopsticks to eat the noodles and veggies, while using your spoon to eat the broth. In Vietnam, it’s also encouraged to lift up your bowl to drink the last of the broth, if you would like.
Is pho gluten-free? Yes, this pho soup recipe is naturally gluten-free if you use GF tamari (instead of soy sauce).
Make ahead instructions? Nearly all of the components of this recipe can be prepped in advance, if you would like. (Which would make this recipe even easier if serving it to a big group.) For example, the noodles and broth can be prepared and then refrigerated (separately) in sealed containers until ready to reheat and serve.
Storage instructions? I recommend refrigerating the broth, veggies, noodles and garnishes in separate containers, so that the noodles do not soak up all of the broth. But the cooked soup (with the ingredients stored separately or mixed together) can be refrigerated in sealed containers for up to 3 days.
This easy vegan pho recipe is made with the most delicious rich broth and your choice of veggies (plus tofu, if you’d like). I highly recommend making a double batch while you’re at it!
1 tablespoon olive oil (or any neutral-flavored oil)
8 ounces shiitake mushrooms, thinly sliced
2 heads baby bok choy, halved
optional: 1-2 cups extra veggies (such as sliced carrots, broccoli florets, snow peas, etc.)
garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha)
Instructions
Char the onions and ginger. Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil. Broil for about 7-10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
Prep the noodles. Meanwhile, as your broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
Make the broth. Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stock pot over medium-high heat for about 3 minutes until fragrant. Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes. Strain out (and discard) the onions, ginger and spices. Stir the brown sugar, soy sauce and rice vinegar into the hot broth. Then finally, taste and season the broth with salt as needed. Continue simmering on medium-low, covered, until ready to serve.
Cook the veggies. Meanwhile, heat the oil in a sauté pan over medium-high heat. Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat. Then 5 minutes before you are ready to serve the soup, stir the mushrooms, bok choy and veggies into the hot broth so that they can briefly cook.
Assemble. And now…the fun part! Add a handful of noodles to each individual serving bowl. Ladle the hot broth and veggies into the serving bowls. Top each bowl with lots and lots of garnishes, and finish with a generous squeeze of lime juice.
Serve immediately. Encouraging everyone to stir the garnishes into the soup so that they can flavor the broth, also adding in additional extra sauces if desired.
Notes
Alternate mushroom option: If you would like to skip sautéing the mushrooms on the side, you are welcome to cook them directly in the simmering broth itself. They need at least 10 minutes to cook, although the longer they simmer in there, the more delicious your broth will be.
Alternate charring option: Instead of broiling the onion and ginger in the oven, you can also just cook them cut-side-down in a sauté pan over high heat until charred.
Double batch: Again, I highly recommend making a double batch of this recipe while you’re at it! To do so, you will need a large stockpot (at least 5 quarts) to handle the quantity of broth.
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Hi Ali, I can’t believe I waited patiently for this recipe for 24 hours! You could have simply said yesterday, “Sub Beef stock with Vegetable, Fish sauce with Soy sauce, & throw in some fried mushrooms!”! Voila! Vegan Pho soup! Hahaha!
In my head, over night, I’d basically worked it out anyway! But thank you for awesome Veggie recipes, & for being so precise in your descriptions etc.
I came across your Lemony Lentil soup, whilst perusing your site last night, & I really like the look of that!
Been a longtime reader for awhile now and love your recipes. They always turn out great, this Pho included. It was delicious. Just a quick note though, the directions are a smidge off in a couple of places. I think steps 2 and 3 are in the wrong order maybe? And it mentions to add garlic in step 3, but I think it’s supposed to be the ginger? And lastly, in step 3 it seems it should read heat the spices etc. “in” a large stock pot, instead of “to”. Again, the soup turned out great but I thought those parts were a bit off (maybe it’s just me reading it wrong too so if so, just ignore this)! :) Thanks again for all your great recipes!
Any advice for vegans who are more limited on salt? My mom is a plant-based vegan and she doesn’t eat salt or added fats. Soy is heavy in salt, so curious if you know a potential alternatives.
Faith Ann Lubitz —
Marissa..I am very salt sensitive..have found a number of ways to replace salt..more citrus such as lime, more cayenne, more herbs like Thai basil, cinnamon etc. And vinegar. You just have to keep tasting and following your intuition. And less water than recipe calls for will result in a more concentrated broth. I sometimes makes a sweet potato broth by steaming chopped sweet potatoes in about an inch or two of water in a covered pot. I always use filtered water too. Hope this helps!
Bridgette —
You asked this in 2019, but I wanted to recommend Coconut Aminos as a sub for soy sauce. It is amazing. I put it in everything!
Delicious!!! I made it with the baked tofu, which was really flavorful as it soaked up the broth. I honestly like it better than meat versions I’ve had. Thanks for another great recipe!
Spot on seasoning. First time craving pho after going plant based. Made this after making a pot of my go to homemade roasted veggie broth. Thanks for the great recipe.
Delicious! My first attempt at Pho and I’m so happy at how this recipe turned out! It’s a decent amount of effort but the outcome is sooooo yummy and reminds me of authentic dishes I was served in Vietnam. I’m excited to make this again soon
Very nice recipe. The whole family enjoyed it. Ocean’s Halo makes a vegan pho broth, so I started with that. Good thing is it doesn’t start out tomato or carrot heavy, so there is no foreign flavor hump to overcome. But still used about half the spices because the flavor of the broth was pretty mild. Also used vegan fish sauce rather than soy.
Hi, Ali
We used your Pho’ recipe tonight and it turned out amazing! Will be making this again! Because of our diet restrictions, we used liquid Aminos rather than soy sauce and a bit of maple syrup rather than brown sugar. Other than that, we followed your recipe, and was very happy that we did! This vegan Pho’ recipe is now one of our favorites! Thank you so much for a delicious soup!
Thank you so so much! I am a big lover of beef and chicken pho noodle soup and have always wondered if you can make a vegetarian kind without compromising on the depth and richness of the broth you would get from using meat. I’m pretty much a vegetarian now, eating soulara meals all through the week but have the odd noodle soup here and there which upsets me. I will look forward to making this ?? just wanted to say thank you for putting the energy and time in concocting what I can tell is going to be a tasty and great congruent substitution!
This recipe is AMAZING! One of the best and most interesting things I have ever made. I made 12 cups of broth and froze most in single serving portions (2 cups). When I’m ready for a bowl of pho, I just sauté some mushrooms and then add the premade broth and noodles and one sliced carrot. Once noodles start to soften I add kale (baby bok choy is hard to find for me) and continue simmering until noodles are cooked. I pour into a bowl and add a generous squeeze of lime, one chopped green onion, cilantro and a drizzle of sriracha. It’s awesome and so fast! I may try adding a soft boiled egg sometime just to add a little protein. Thanks for the recipe!
Hi,
This sounds delicious. I’m planning on making this tonight. Do I sauté the baby bok choy with the mushrooms or just throw it in the hot broth?
Thank you in advance!
It was wonderful for being a vegetarian style Pho. It was missing something… a certain flavor…I couldn’t put my finger on it. I’m going to try other recipes before coming back to this one, but for now it works.
Best pho recipe ever!! I don’t care about going to a restaurant anymore! As a vegetarian, I have never had anything tasting this good at a restaurant!! Thank you!!
This was my first time making pho and it turned out great! I used monkfruit sweetener and some cut up leaves from regular bok choy as the store didn’t have baby bok choy on hand. Also added sliced green and red pepper. My son is not vegan so I added some sliced up roast beef in his bowl. We both loved it. Will be making this again!
I was amazed by how delicious this recipe turned out! Thank you for sharing it! I can’t wait to prepare it for my loved ones when I visit them over the holidays ?.
I wanted to try making the broth myself but I just didn’t have hours to spend making it, so when I came across this recipe I was super excited to try it. It was so easy and turned out amazing, even better than what I have in restaurants! Being vegetarian as well, this will be a staple recipe for my family, thank you Ali!
I made this tonight and it was delicious! I usually only use veggie stock, and various sauces in the fridge, but the various spices really brought this to life. The family – including a 3 yo and 6 yo loved it! We added tofu, bok choy, green onion and snap peas, as well as bean sprouts and thai basil at the table. Thanks!
So good! First attempt at making home pho and this recipe didn’t disappoint. I love this blog for it’s easy-to-follow directions. Followed the recipe exactly, adding in carrots and broccoli florets, which I sautéed with the mushrooms before adding to the broth. I made it two days ago and the leftover broth tastes better now than it did the night I made it so I’m thinking that next time I make it I will actually make it day ahead, let the broth sit and then reheat on the stove, etc. So good, so healthy, so yummy! Thanks!
ahhhh maybe I’m being super silly and missing this but how many does the recipe serve? this looks absolutely delicious and I’m super excited to try it!
Thank you! I just started eating vegetarian this year and have been testing all sorts of pho recipes. Your beef pho recipe was my former go-to so I revisited that recipe to see what I could apply to new recipes… and saw you already have a vegan one all worked out!
Best of my vegan pho trials by far, thank you! I’m going to have to up my noodle game to match this excellent broth.
5 stars is not enough for this recipe! It was amazing! Definitely one of the best things I have ever made. It was an instant hit with even my picky eating 10 year old daughter. I am even strongly considering making another batch tomorrow for my birthday dinner!
Wonderful flavours smell lovely as the aroma permeates through the kitchen … yummy
We love to let everyone choose their garnishes .. works well
Thank you I often use your recipes …
Made the recipe using half unsalted vegetable stock and half mushroom stock. Added a third cardamom pod and split each slightly with a thumbnail. For vegetables, used small broccoli florets, snow peas and shanghai choi tips quartered lengthwise. For garnish, used enoki mushrooms, thin-sliced red onion and slivered cilantro leaves. My girlfriend and I both loved it. Will use cremini mushrooms next time for their bolder taste. Thank you!!
Yum! To be fair, I’ve never had traditional pho, so I don’t know what it is “supposed” to taste like, but this is really good! I used coconut aminos instead of soy sauce for my soy-allergic godson. I also pre-cooked the bok choy sautéed in a pan so that I could assemble it all later.
This is it! This is the vegetarian pho recipe I’ve been looking for. I’ve tried making it so many times to no avail and this nails it! Thank you for making my pho dreams come true!
This is one of my favorite vegan recipes! I made this a few weeks ago. I never had this before at a restaurant but my daughter raved about this dish at one of their favorite places. I made this again last night this time I made a double batch so I could give half to my daughter for their dinner. Half of the stock was vegetable stock half was mushroom. The vegetable I simmered with the charred ginger and onion & spices for about an hour and the mushroom stock I simmered the mushrooms in for about an hour as well, drained the vegetable stock and combined then added a ton of veggies and baked tofu. It was amazing and worth the simmering time. This is a keeper thank you!
Simply amazing.
We were so excited to try a vegan pho. We were equally excited to be able to make it ourselves.
When we started heating the whole spices, the smells that were produced were just heaven.
Everything about this recipe was excellent.
Thank you so much for sharing it with us all.
PS: We added pan seared tofu seasoned only with soya sauce. It worked out very nicely with your recipe.
Excellent recipe, flavors turned out spot in! Just wondering how long this will keep in the refrigerator as I want to make ahead and eat during the week?
I was a bit confused in step 2 (first sentence) “as you simmer the broth” – which broth are we supposed to simmer? I thought step 3 is when you toast the whole spices and then add the rest of ingredients and begin simmering here? Also, if I don’t mind fish sauce can I sub the soy sauce/rice vinegar combo?
Mmm mmm mmm. I started out with the five spices, then added minced garlic to the ginger. I used Red Boat Fish Sauce because I had it and I wasn’t using it (I’m omnivore and I love the flavors aromas possible with adding spices to fruits and veggies, or caramelizing them along the way). I have enough powdered cinnamon in the house to open a spice store, so I used it in that form and let it settle on the bottom of the saucepan before passing the broth through a sieve. I also added low sodium chicken broth.
What a pleasure. I have enough left over for three more servings. A winter storm is on its way, so I have just the thing ready to heat up for a hearty meal!
I don’t see anything in the instructions about when to add the soy sauce and rice vinegar that is mentioned in the ingredients? Other than that, it sounds great
Turned out great! Easy to modify to make the broth x2 one day and the toppings the next. If I had a crockpot or instapot, this would be reasonable to make on a weeknight! Thanks!
Best pho recipe I’ve made! I absolutely love pho and it’s a favorite dish I get for take out. I honestly think this pho beats out any restaurant pho I’ve had! I used the whole spices (fresh spices are key) to make the broth. The only add ins I had were rice noodles, baked marinated tofu (my own recipe), and topped with basil, cilantro, bean sprouts, green onion, lime juice, sriracha, and hoisin sauce. SO DELICIOUS
Hi Ali, I can’t believe I waited patiently for this recipe for 24 hours! You could have simply said yesterday, “Sub Beef stock with Vegetable, Fish sauce with Soy sauce, & throw in some fried mushrooms!”! Voila! Vegan Pho soup! Hahaha!
In my head, over night, I’d basically worked it out anyway! But thank you for awesome Veggie recipes, & for being so precise in your descriptions etc.
I came across your Lemony Lentil soup, whilst perusing your site last night, & I really like the look of that!
Hi Ali,
Been a longtime reader for awhile now and love your recipes. They always turn out great, this Pho included. It was delicious. Just a quick note though, the directions are a smidge off in a couple of places. I think steps 2 and 3 are in the wrong order maybe? And it mentions to add garlic in step 3, but I think it’s supposed to be the ginger? And lastly, in step 3 it seems it should read heat the spices etc. “in” a large stock pot, instead of “to”. Again, the soup turned out great but I thought those parts were a bit off (maybe it’s just me reading it wrong too so if so, just ignore this)! :) Thanks again for all your great recipes!
Thanks for a vegan recipe for pho! My husband loves traditional pho, but as a vegetarian, I’ve never found a meatless recipe. So excited to try this!
Super delicious!! Thank you! Kate
Any advice for vegans who are more limited on salt? My mom is a plant-based vegan and she doesn’t eat salt or added fats. Soy is heavy in salt, so curious if you know a potential alternatives.
Marissa..I am very salt sensitive..have found a number of ways to replace salt..more citrus such as lime, more cayenne, more herbs like Thai basil, cinnamon etc. And vinegar. You just have to keep tasting and following your intuition. And less water than recipe calls for will result in a more concentrated broth. I sometimes makes a sweet potato broth by steaming chopped sweet potatoes in about an inch or two of water in a covered pot. I always use filtered water too. Hope this helps!
You asked this in 2019, but I wanted to recommend Coconut Aminos as a sub for soy sauce. It is amazing. I put it in everything!
So excited to try this recipe tomorrow!!
Delicious!!! I made it with the baked tofu, which was really flavorful as it soaked up the broth. I honestly like it better than meat versions I’ve had. Thanks for another great recipe!
Spot on seasoning. First time craving pho after going plant based. Made this after making a pot of my go to homemade roasted veggie broth. Thanks for the great recipe.
Delicious! My first attempt at Pho and I’m so happy at how this recipe turned out! It’s a decent amount of effort but the outcome is sooooo yummy and reminds me of authentic dishes I was served in Vietnam. I’m excited to make this again soon
I’m going to try it!
Very nice recipe. The whole family enjoyed it. Ocean’s Halo makes a vegan pho broth, so I started with that. Good thing is it doesn’t start out tomato or carrot heavy, so there is no foreign flavor hump to overcome. But still used about half the spices because the flavor of the broth was pretty mild. Also used vegan fish sauce rather than soy.
Yes I like it
Hi, Ali
We used your Pho’ recipe tonight and it turned out amazing! Will be making this again! Because of our diet restrictions, we used liquid Aminos rather than soy sauce and a bit of maple syrup rather than brown sugar. Other than that, we followed your recipe, and was very happy that we did! This vegan Pho’ recipe is now one of our favorites! Thank you so much for a delicious soup!
Love it ❤
Big thumbs from my Family ??
Yummy!
Thank you so so much! I am a big lover of beef and chicken pho noodle soup and have always wondered if you can make a vegetarian kind without compromising on the depth and richness of the broth you would get from using meat. I’m pretty much a vegetarian now, eating soulara meals all through the week but have the odd noodle soup here and there which upsets me. I will look forward to making this ?? just wanted to say thank you for putting the energy and time in concocting what I can tell is going to be a tasty and great congruent substitution!
This recipe is AMAZING! One of the best and most interesting things I have ever made. I made 12 cups of broth and froze most in single serving portions (2 cups). When I’m ready for a bowl of pho, I just sauté some mushrooms and then add the premade broth and noodles and one sliced carrot. Once noodles start to soften I add kale (baby bok choy is hard to find for me) and continue simmering until noodles are cooked. I pour into a bowl and add a generous squeeze of lime, one chopped green onion, cilantro and a drizzle of sriracha. It’s awesome and so fast! I may try adding a soft boiled egg sometime just to add a little protein. Thanks for the recipe!
I love this recipe and we make it all the time now, at least once a week. The broth is so fragrant and tastes lovely! Thank you for sharing.
Hi,
This sounds delicious. I’m planning on making this tonight. Do I sauté the baby bok choy with the mushrooms or just throw it in the hot broth?
Thank you in advance!
Thanks for sharing this recipe. It tastes exactly like the pho from restaurants. :)
It was wonderful for being a vegetarian style Pho. It was missing something… a certain flavor…I couldn’t put my finger on it. I’m going to try other recipes before coming back to this one, but for now it works.
Best pho recipe ever!! I don’t care about going to a restaurant anymore! As a vegetarian, I have never had anything tasting this good at a restaurant!! Thank you!!
This was my first time making pho and it turned out great! I used monkfruit sweetener and some cut up leaves from regular bok choy as the store didn’t have baby bok choy on hand. Also added sliced green and red pepper. My son is not vegan so I added some sliced up roast beef in his bowl. We both loved it. Will be making this again!
Awesome recipe, I’m making it again only this time using home made veggie stock, can’t wait. Thank you for sharing so many great recipes!
I was amazed by how delicious this recipe turned out! Thank you for sharing it! I can’t wait to prepare it for my loved ones when I visit them over the holidays ?.
We did it this evening :) Quick and delicious!!!
This is the best vegan Pho I’ve made!! Thanks for sharing this great recipe!!
I wanted to try making the broth myself but I just didn’t have hours to spend making it, so when I came across this recipe I was super excited to try it. It was so easy and turned out amazing, even better than what I have in restaurants! Being vegetarian as well, this will be a staple recipe for my family, thank you Ali!
I made this tonight and it was delicious! I usually only use veggie stock, and various sauces in the fridge, but the various spices really brought this to life. The family – including a 3 yo and 6 yo loved it! We added tofu, bok choy, green onion and snap peas, as well as bean sprouts and thai basil at the table. Thanks!
So good! First attempt at making home pho and this recipe didn’t disappoint. I love this blog for it’s easy-to-follow directions. Followed the recipe exactly, adding in carrots and broccoli florets, which I sautéed with the mushrooms before adding to the broth. I made it two days ago and the leftover broth tastes better now than it did the night I made it so I’m thinking that next time I make it I will actually make it day ahead, let the broth sit and then reheat on the stove, etc. So good, so healthy, so yummy! Thanks!
ahhhh maybe I’m being super silly and missing this but how many does the recipe serve? this looks absolutely delicious and I’m super excited to try it!
Thank you! I just started eating vegetarian this year and have been testing all sorts of pho recipes. Your beef pho recipe was my former go-to so I revisited that recipe to see what I could apply to new recipes… and saw you already have a vegan one all worked out!
Best of my vegan pho trials by far, thank you! I’m going to have to up my noodle game to match this excellent broth.
5 stars is not enough for this recipe! It was amazing! Definitely one of the best things I have ever made. It was an instant hit with even my picky eating 10 year old daughter. I am even strongly considering making another batch tomorrow for my birthday dinner!
Wonderful flavours smell lovely as the aroma permeates through the kitchen … yummy
We love to let everyone choose their garnishes .. works well
Thank you I often use your recipes …
Love this recipe. I make it every week. Thank you!
Made the recipe using half unsalted vegetable stock and half mushroom stock. Added a third cardamom pod and split each slightly with a thumbnail. For vegetables, used small broccoli florets, snow peas and shanghai choi tips quartered lengthwise. For garnish, used enoki mushrooms, thin-sliced red onion and slivered cilantro leaves. My girlfriend and I both loved it. Will use cremini mushrooms next time for their bolder taste. Thank you!!
Yum! To be fair, I’ve never had traditional pho, so I don’t know what it is “supposed” to taste like, but this is really good! I used coconut aminos instead of soy sauce for my soy-allergic godson. I also pre-cooked the bok choy sautéed in a pan so that I could assemble it all later.
This is it! This is the vegetarian pho recipe I’ve been looking for. I’ve tried making it so many times to no avail and this nails it! Thank you for making my pho dreams come true!
Great recipe. Delicious flavors! Will definitely make again!
This is one of my favorite vegan recipes! I made this a few weeks ago. I never had this before at a restaurant but my daughter raved about this dish at one of their favorite places. I made this again last night this time I made a double batch so I could give half to my daughter for their dinner. Half of the stock was vegetable stock half was mushroom. The vegetable I simmered with the charred ginger and onion & spices for about an hour and the mushroom stock I simmered the mushrooms in for about an hour as well, drained the vegetable stock and combined then added a ton of veggies and baked tofu. It was amazing and worth the simmering time. This is a keeper thank you!
Simply amazing.
We were so excited to try a vegan pho. We were equally excited to be able to make it ourselves.
When we started heating the whole spices, the smells that were produced were just heaven.
Everything about this recipe was excellent.
Thank you so much for sharing it with us all.
PS: We added pan seared tofu seasoned only with soya sauce. It worked out very nicely with your recipe.
Excellent recipe, flavors turned out spot in! Just wondering how long this will keep in the refrigerator as I want to make ahead and eat during the week?
Hi,
I was a bit confused in step 2 (first sentence) “as you simmer the broth” – which broth are we supposed to simmer? I thought step 3 is when you toast the whole spices and then add the rest of ingredients and begin simmering here? Also, if I don’t mind fish sauce can I sub the soy sauce/rice vinegar combo?
Thanks for your help!
Great recipe, I’ve made it several times, it’s one of my favorites. Is now my go to when I get a cold. Thank you for giving us your easy version.
This was terrible. Too thick with none of the flavor. What did I miss??!!!
Mmm mmm mmm. I started out with the five spices, then added minced garlic to the ginger. I used Red Boat Fish Sauce because I had it and I wasn’t using it (I’m omnivore and I love the flavors aromas possible with adding spices to fruits and veggies, or caramelizing them along the way). I have enough powdered cinnamon in the house to open a spice store, so I used it in that form and let it settle on the bottom of the saucepan before passing the broth through a sieve. I also added low sodium chicken broth.
What a pleasure. I have enough left over for three more servings. A winter storm is on its way, so I have just the thing ready to heat up for a hearty meal!
I don’t see anything in the instructions about when to add the soy sauce and rice vinegar that is mentioned in the ingredients? Other than that, it sounds great
How many does this serve?
Turned out great! Easy to modify to make the broth x2 one day and the toppings the next. If I had a crockpot or instapot, this would be reasonable to make on a weeknight! Thanks!
Best pho recipe I’ve made! I absolutely love pho and it’s a favorite dish I get for take out. I honestly think this pho beats out any restaurant pho I’ve had! I used the whole spices (fresh spices are key) to make the broth. The only add ins I had were rice noodles, baked marinated tofu (my own recipe), and topped with basil, cilantro, bean sprouts, green onion, lime juice, sriracha, and hoisin sauce. SO DELICIOUS
Thus looks delicious! Could you tell me the nutrition facts? We beed to be mindful of fats, saturated, and sugar, thank you