Vegan Pho

Vegan Pho is a flavorful, plant-based version of the classic Vietnamese noodle soup, made with a rich vegetable broth infused with warming spices, rice noodles, and fresh toppings. It’s light yet deeply satisfying, with layers of flavor that make every bowl feel nourishing and comforting. Perfect for chilly days, meal prep, or when I’m craving something cozy and aromatic.

Why You’ll Love This Recipe

I love vegan pho because it proves that meatless meals can be just as rich and flavorful. The broth is infused with traditional pho spices like star anise, cinnamon, and cloves, giving it a deep, aromatic base that pairs beautifully with tender rice noodles and fresh veggies. It’s naturally gluten-free, customizable, and makes a great base for all kinds of plant-based toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the broth:

• Onion, halved

• Fresh ginger, sliced

• Star anise

• Whole cloves

• Cinnamon stick

• Coriander seeds

• Fennel seeds (optional)

• Soy sauce or tamari

• Carrots, chopped

• Celery or leek (optional)

• Mushrooms (shiitake or cremini add umami)

• Water or vegetable broth

• Salt

For the bowl:

• Rice noodles (thin or medium-width)

• Bean sprouts

• Thai basil or regular basil

• Fresh cilantro

• Green onions

• Jalapeño slices or red chili (optional)

• Lime wedges

• Tofu (pan-fried or baked) or seitan

• Hoisin sauce and sriracha for serving

Directions

1. I start by charring the onion and ginger in a dry pot or under the broiler until browned—it adds depth to the broth.

2. I toast the whole spices in a dry pot for 1–2 minutes until fragrant.

3. I add the charred onion and ginger, carrots, mushrooms, and water or broth. I bring it to a boil, then lower the heat and simmer uncovered for 45–60 minutes.

4. I strain the broth through a fine mesh sieve and return it to the pot. I season it with soy sauce and adjust salt to taste.

5. While the broth simmers, I cook the rice noodles according to package instructions and prepare my toppings.

6. I divide the cooked noodles into bowls, pour the hot broth over, and top with tofu, herbs, bean sprouts, green onions, and a squeeze of lime.

7. I serve with hoisin and sriracha on the side for extra flavor.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 1 hour to simmer, so it’s ready in about 1 hour and 15 minutes total.

Variations

• I use bok choy, spinach, or napa cabbage for added greens.

• I add rice cakes or glass noodles for a different texture.

• For a spicy broth, I simmer sliced chili or a splash of chili oil with the broth.

• I add a dash of maple syrup or coconut sugar to balance the savory notes.

Storage/Reheating

I store the broth, noodles, and toppings separately in the fridge for up to 4 days. To reheat, I warm the broth on the stove and add fresh noodles and toppings. This keeps everything from getting soggy. The broth can also be frozen for up to 2 months.

FAQs

Can I make the broth ahead of time?

Yes, I often make the broth in advance and store it in the fridge or freezer. It saves time and tastes even better the next day.

What kind of tofu works best?

I like using firm or extra-firm tofu that’s been pan-fried or baked for texture, but silken tofu also works if I want something soft.

Is vegan pho gluten-free?

It can be. I make sure to use gluten-free soy sauce or tamari, and check my noodles and toppings for any gluten-containing ingredients.

Can I use store-bought vegetable broth?

Yes, but I still add the charred onion, ginger, and spices to give it that classic pho flavor.

What if I don’t have all the spices?

I can still make a flavorful broth using what I have. Star anise and cinnamon are key, but the rest can be adjusted.

Conclusion

Vegan Pho is a fragrant, soul-warming dish that’s full of bold flavor and plant-based goodness. I love how easy it is to adapt and how satisfying it feels, whether I’m making it for a cozy dinner or prepping ahead for the week. With its rich broth, fresh toppings, and slurp-worthy noodles, this soup is a must-make for any season.

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