Vegan Pho is a comforting noodle soup that you can load up with your favorite toppings. This version is not at all traditional, but it’s an easy way to make it at home!
Traditional Pho broth is made from beef bones that simmer for hours. This vegetarian pho recipe skips the beef broth entirely and uses store-bought vegetable stock as a time-saving shortcut.
While it’s common to char the yellow onion and ginger in the oven first, this recipe skips the oven entirely. Instead, you’ll brown some sliced onion, ginger, and garlic in the bottom of the soup pot. Add a splash of water now and then to help the onions pick up a caramelized flavor, and everything will get nice and golden in 10 minutes or less.
This way, there’s no need to dirty an extra pan or wait for your entire oven to preheat!
How to Make Vegan Pho
To make this Vietnamese noodle soup, you’ll briefly toast the spices with onions, ginger, and garlic. I like to use whole spices, like star anise, cinnamon sticks, and cloves when I can find them. See the notes below the recipe card if you only have ground spices on hand.
Add in the veggie broth and tamari (which is a gluten-free soy sauce that adds umami flavor), then bring the liquid to a simmer. Typically, you don’t let Pho broth come to a rolling boil, but you’ll let it gently simmer for 15 to 30 minutes.
Homemade vegan pho can be ready in as little as 15 minutes when you’re pressed for time, but the depth of flavor will be better if you let it cook for 30 minutes.
While the broth is simmering, cook the noodles so they’ll be ready to serve when the broth is done. The most traditional noodle to use is rice noodles, but you can use brown rice noodles, or even chickpea noodles if you like.
When the broth is done cooking, strain out the solids. You’ll be left with a flavorful broth that you can ladle over the prepared noodles in individual bowls. Adjust the seasoning to taste.
Vegetarian Pho Topping Ideas
Now you get to customize your bowl! Here are some ideas that will add texture, flavor, and nutrients to your meal.
- Mung bean sprouts
- Thai basil
- Fresh cilantro
- Sliced jalapenos
- Shredded carrots
- Chopped green onions
- Sauteed mushrooms (shiitakes have a meaty flavor)
- Crispy tofu (try Air Fryer Tofu!)
- Lime wedges
You can also add any roasted veggies you have on hand, like cabbage, broccoli, or bok choy. Add a squeeze of sriracha for a spicy kick!
How to Eat Pho
Before you eat this Vegan Pho, be sure to stir the toppings into the broth. This will give extra flavor to your soup!
Then, traditionally you will use chopsticks to eat the noodles and veggies out of the broth and use a soup spoon to drink the broth. (You can also lift the bowl and sip the broth directly from there.)
I find it challenging to eat noodles with chopsticks, so you can also use a fork or spoon to help scoop the noodles and veggies out of the broth. I hope you’ll enjoy it!
Easy Vegan Pho
Ingredients
Vegan Pho Broth
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion , sliced
- 3 inches fresh ginger , sliced
- 3 cloves garlic , sliced
- 2 whole star anise (or 1/4 teaspoon ground)
- 5 whole cloves (or 1/4 teaspoon ground)
- 2 cinnamon sticks (or 1/2 teaspooon ground)
- 1 teaspoon ground coriander
- 8 cups vegetable broth
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon maple syrup
- fine sea salt , to taste
Assembly
- 8 ounces rice noodles
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms , sliced
- 3 green onions , chopped
- 1 cup mung bean sprouts
- ½ cup fresh cilantro
- 1 jalapeno , sliced
- lime wedges , if desired
Instructions
- To prepare the broth, heat the olive oil in a 6-quart pot over medium-high heat. Sauté the sliced onion, ginger, and garlic until golden, about 5 to 8 minutes. Add a splash of water, as needed, to prevent sticking. (This will also help stop browning on the bottom of the pot.)
- When the onions are tender, add in the star anise, cloves, cinnamon sticks, and coriander. Stir briefly, until fragrant, about 1 minute.
- Add in the broth and tamari, then bring the mixture to a gentle simmer. Let the broth simmer uncovered for as little as 15 minutes, or as long as 30 minutes, for extra flavor.
- While the broth is simmering, prepare the noodles in a separate pot of water on the stove. You can also sauté the mushrooms in olive oil in a separate skillet over medium heat, until they are tender, about 8 minutes. This way the noodles, mushrooms, and broth should all be ready at the same time.
- When the broth is done simmering, strain out the solids and discard them. Season the broth to taste, with salt and maple syrup. (I usually add 1/2 to 3/4 teaspoon salt total.)
- To serve, divide the noodles and mushrooms between 4 bowls. Ladle the hot broth over the top, and serve with your favorite toppings, like green onions, mung bean sprouts, cilantro, sliced jalapeno, and lime slices. Stir it all together to add extra flavor to the broth, then enjoy the noodles & veggies with chopsticks and drink the broth with a soup spoon. Leftover pho broth can be stored in the fridge for up to 5 days.
Video
Notes
Nutrition
If you try this Vegan Pho recipe, please leave a comment below and let me know how you like it.
Is that tofu as a topping? If so how did you prepare it, it looks like it was maybe baked with some spices? Thanks
Oops I just saw your air fryer recipe above. Can you make it in the oven the same way?
I’m not a fan of star anise. Are there any substitutes that you know of?
I don’t know anything with a similar flavor, but if you don’t like it, you can just leave it out!
I am excited to try this! Can this be done in the Instant Pot? If so, what is your reccomendation?
This was so delicious and incredibly easy to make. We used shiitake mushrooms, added some chopped kale that needed to be used, and some leftover cooked chicken thighs. Thank you as always for your well-done recipes.
So delicious and easy to make! Thanks again for another great recipe.
I made this for my non-vegan friend. He loved it. I had never had pho, so I discovered I love it, too.
This recipe is one of mine and my boyfriend’s absolute favorites! We use frozen broccoli rather than mushrooms and we cook the broccoli & rice noodles together in the same pot to reduce # of dishes to wash 🙂
I made enough for 2 nights. The first night it was fine, but the second night the flavors had really amplified and it was DELICIOUS. I will make this again, but next time I will prep the broth with all the herbs and spices the day before we plan to eat this to give those flavors time to work their magic.
We subbed in buckwheat soba noodles and added frozen, shelled edamame for some extra protein. Both worked well.
Thank you for another fantastic recipe, Megan!
great recipe, i added steamed broccoli, basil tofu sauteed in soya sauce and oil and some sriracha, but otherwise made as directed. So yummy!
This is so delicious and easy to make!! My husband loves Pho and he cannot get enough of it!!! thank you so much for making such amazing food that is healthy, delicious and on the easy side for people like me!!! I have shared you and this recipe with so many friends because I can’t stop talking about it.
I forgot to rate it!! Here are a well deserved 5 stars!
My family can’t get enough of this pho. We are experienced, picky pho eaters and this is so fast and close enough to the slow cooked, authentic kinds we’re used to that it is regularly on the menu at our house now. I’ve paired it with tofu and sometimes with shrimp and usually make the broth with water and just add a few carrots and celery stalks and it is SO delicious.
This is the best pho our family’s ever had! We love it! Making it again tonight for the weekend as we live in a ski town and it’s the best dinner ever. Thanks!
I used homemade vege broth, and the broth that resulted from Megan’s Pho method was fast and a rich dark colour, so delicious! My 9-year-old granddaughter actually tipped up the bowl and drank the broth she loved it so much! I made it vege Pho and lightly cooked broccoli, cauliflower, snow peas, bean sprouts and carrots. Fabulous recipe!
Best Pho Broth ever and so easy to make!!
This was a delicious pho! We added mushrooms, green onion, cilantro and your air fried tofu recipe. Though it took me a rather long time to get it all together. Highly recommend!