Warm, aromatic, and nourishing, vegan pho is a soul-soothing bowl of comfort packed with plant-based goodness and umami depth. Whether you’re craving something cozy on a chilly evening or looking for a light yet satisfying weeknight dinner, this Vietnamese-inspired dish checks all the boxes.
Why You’ll Love This Recipe
Vegan pho brings the same rich flavors and steamy satisfaction as traditional pho, but without any meat or animal products. The magic lies in the broth, infused with warming spices like star anise, cloves, and cinnamon, alongside roasted vegetables and savory umami additions like soy sauce and mushrooms to enhance your pho experience.
This recipe is:
- 100% plant-based
- Gluten-free friendly
- Budget-friendly
- Customizable with your favorite toppings
- Perfect for meal prep
Once you try it, you’ll want to keep this recipe on repeat. It’s lighter than beef pho but still intensely flavorful thanks to layers of aromatics and carefully chosen ingredients.
Ingredients
Before diving into the broth, let’s break down what you’ll need for this vegan pho. You’ll prepare two components: the fragrant broth and the ingredients for the pho bowl.
For the Broth
- 1 large onion, halved
- 3-inch piece of fresh ginger, halved lengthwise
- 1 large carrot, chopped
- 6 cups vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon coconut aminos (optional, for sweetness)
- 2 cinnamon sticks
- 4 whole cloves
- 2 star anise
- 1 teaspoon coriander seeds
- 1 tablespoon dried shiitake mushrooms (or 3 fresh, sliced)
- Salt, to taste
For the Pho
- 8 oz flat rice noodles (banh pho or rice sticks)
- 1 block of extra-firm tofu, pressed and cubed
- 1 tablespoon oil (for pan-frying tofu)
- 1 cup bean sprouts
- 1 small bunch of Thai basil or regular basil
- 1 small bunch of cilantro
- 1 lime, cut into wedges
- 1 small jalapeño, thinly sliced (optional)
- Hoisin sauce (optional)
- Sriracha or chili oil (optional)
Instructions
1. Char the Onion and Ginger
Place your onion and ginger (cut side down) in a large stockpot or cast iron pan over medium heat. Let them char for 3–5 minutes until nicely browned—this gives your broth a smoky depth, ideal for developing pho.
2. Toast the Spices
Add cinnamon sticks, star anise, cloves, and coriander seeds to the pot. Toast for 1–2 minutes until fragrant. Stir frequently to avoid burning the spices used for pho.
3. Build the Broth
Add the chopped carrot, dried mushrooms, soy sauce, coconut aminos, and 6 cups of vegetable broth or water. Bring to a boil, then reduce heat and let simmer uncovered for at least 30 minutes, allowing pho flavors to develop. For a deeper flavor, simmer up to 45 minutes.
4. Strain the Broth
Once your broth is rich and aromatic, strain it through a fine-mesh sieve or cheesecloth into another pot. Discard the solids. Taste and adjust with more soy sauce or salt if needed to perfect the pho broth.
5. Prepare the Noodles
Cook the rice noodles according to package directions. Drain and rinse under cool water to prevent sticking. Set aside, ready for pho assembly.
6. Pan-Fry the Tofu
Heat a skillet over medium heat with 1 tablespoon oil. Pan-fry tofu cubes on each side until golden and crispy. This adds texture and protein to your pho bowl.
7. Assemble the Bowls
Divide the cooked noodles among bowls. Top with crispy tofu, bean sprouts, fresh basil, cilantro, jalapeño slices, and a generous squeeze of lime—you are ready to complete the pho experience.
8. Pour the Broth
Ladle hot broth over each bowl, just enough to cover the noodles and toppings. Add hoisin and sriracha to taste, finishing your pho bowl.
Vegan Pho
Equipment
- Large stockpot
- Fine-mesh sieve or cheesecloth
- Skillet
- Medium saucepan (for noodles)
- Tongs or chopsticks
Ingredients
For the Broth:
- 1 onion halved
- 3- inch piece ginger halved
- 1 carrot chopped
- 6 cups vegetable broth
- 1 tbsp soy sauce
- 1 tbsp coconut aminos optional
- 2 cinnamon sticks
- 4 whole cloves
- 2 star anise
- 1 tsp coriander seeds
- 1 tbsp dried shiitake mushrooms
- Salt to taste
For the Pho:
- 8 oz rice noodles
- 1 block extra-firm tofu cubed
- 1 tbsp oil
- 1 cup bean sprouts
- Thai basil
- Cilantro
- 1 lime wedged
- Jalapeño slices optional
- Hoisin sauce optional
- Sriracha or chili oil optional
Instructions
- Char onion and ginger in a dry pot over medium heat for 3–5 minutes.
- Toast spices (cinnamon, cloves, star anise, coriander) in the pot until fragrant.
- Add carrots, mushrooms, soy sauce, and broth. Bring to a boil and simmer 30–45 minutes.
- Strain the broth. Adjust seasoning with salt or more soy sauce.
- Cook noodles according to package instructions. Drain and set aside.
- Pan-fry tofu in oil until golden and crisp.
- Assemble bowls with noodles, tofu, bean sprouts, herbs, and lime.
- Pour hot broth over bowls and serve immediately with optional sauces.
