Name: Vegan Vietnamese Pho Soup
Prep time: 15 min
Cook time: PT-485129H23S
Total time: 1 h
Cuisine: Vietnamese
Ingredients: Rice noodles (pho noodles); Vegetable broth (or water); Onion (quartered); Fresh ginger (sliced); Star anise; Cinnamon stick; Cloves; Soy sauce or tamari (for gluten-free option); Coconut sugar (or brown sugar); Lime juice (fresh); Fresh mushrooms (shiitake or button); Tofu (firm, cubed) – optional; Fresh herbs (cilantro, basil, mint); Bean sprouts; Green onions (sliced); Jalapeño or Thai chili (optional, for spice); Hoisin sauce (optional, for added flavor); Sriracha (optional, for spice); Thai basil or Vietnamese basil (optional, for garnish); Lime wedges (for serving)

Why You’ll Love This Recipe

This Vegan Vietnamese Pho Soup offers all the warm, comforting qualities of the traditional pho, minus the meat. With a deeply flavored broth, fresh vegetables, and an array of herbs and garnishes, it’s a delicious and nourishing meal. The dish is incredibly customizable, allowing you to adjust the spices, herbs, and toppings to your personal taste. Plus, it’s easy to make, and packed with nutrients from the vegetables and fresh ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rice noodles (pho noodles)
Vegetable broth (or water)
Onion (quartered)
Fresh ginger (sliced)
Star anise
Cinnamon stick
Cloves
Soy sauce or tamari (for gluten-free option)
Coconut sugar (or brown sugar)
Lime juice (fresh)
Fresh mushrooms (shiitake or button)
Tofu (firm, cubed) – optional
Fresh herbs (cilantro, basil, mint)
Bean sprouts
Green onions (sliced)
Jalapeño or Thai chili (optional, for spice)
Hoisin sauce (optional, for added flavor)
Sriracha (optional, for spice)
Thai basil or Vietnamese basil (optional, for garnish)
Lime wedges (for serving)

Directions

In a large pot, combine the vegetable broth, onion, ginger, star anise, cinnamon stick, and cloves. Bring to a boil, then reduce to a simmer. Let the broth simmer for about 30–45 minutes to allow the spices to infuse.
While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
Once the broth has simmered, remove the onion, ginger, and spices (star anise, cinnamon, and cloves) from the pot.
Stir in the soy sauce or tamari, coconut sugar, and lime juice. Taste and adjust the seasoning, adding more soy sauce or sugar if necessary.
In a separate pan, sauté the tofu (if using) until golden and crispy. Set aside.
To serve, divide the cooked noodles into bowls. Pour the hot broth over the noodles.
Top the pho with sliced mushrooms, crispy tofu, fresh herbs, bean sprouts, green onions, and jalapeño slices if desired.
Serve with hoisin sauce, sriracha, and lime wedges on the side for extra flavor and spice.

Servings and timing

This recipe serves 4 people and takes approximately 1 hour (including simmering time for the broth) to prepare and cook.

Variations

Extra Protein: Add additional protein by using tempeh, seitan, or more tofu.
Spicy Pho: Adjust the heat level by adding more chilies or a dash of chili oil to the broth.
Vegetable Pho: Include a variety of vegetables like bok choy, carrots, or bell peppers for a heartier soup.
Gluten-Free Pho: Use gluten-free soy sauce or tamari and check the noodles for gluten-free certification.
No Noodles: If you’re looking for a low-carb version, omit the noodles and serve the broth with vegetables only.

Storage/Reheating

Leftover Vegan Vietnamese Pho Soup can be stored in an airtight container in the refrigerator for up to 3 days. The noodles can be kept separately from the broth to prevent them from becoming mushy. To reheat, warm the broth in a pot and quickly heat the noodles in the broth or microwave before serving. For longer storage, the soup can be frozen for up to 1 month. Let it thaw overnight in the refrigerator before reheating.

FAQs

Can I make the broth in advance?

Yes, you can make the broth ahead of time and store it in the fridge for up to 3 days or freeze it for up to 1 month.

Can I make this pho gluten-free?

Yes, simply use gluten-free noodles and tamari instead of soy sauce.

Can I add more vegetables to the pho?

Absolutely! Feel free to add vegetables like bok choy, snow peas, or zucchini to make the soup even heartier.

What if I can’t find star anise?

If star anise is unavailable, you can substitute with a small amount of fennel seeds or simply omit it, though it will slightly alter the flavor.

Can I use a different type of noodles?

Yes, you can use any rice noodles or even glass noodles if you prefer a different texture.

Can I use dried mushrooms instead of fresh?

Yes, dried mushrooms can be used, but make sure to rehydrate them in hot water before adding them to the soup.

How can I make this soup spicier?

Add extra Thai chilies, sriracha, or a splash of chili oil to make the broth spicier.

Can I use frozen tofu?

Yes, freezing tofu and then thawing it gives it a more porous texture, which absorbs the broth and flavors well.

How can I thicken the broth?

If you prefer a thicker broth, you can blend a portion of the soup (broth and vegetables) and stir it back into the pot.

How do I serve the pho?

Serve the pho with all the toppings in individual bowls, allowing everyone to customize their soup with fresh herbs, lime wedges, hoisin sauce, and sriracha.

Conclusion

Vegan Vietnamese Pho Soup is a flavorful, warming, and incredibly satisfying dish that brings the essence of Vietnamese pho to a plant-based diet. The aromatic broth, combined with fresh vegetables and herbs, creates a delicious and nutritious soup that’s perfect for any time of the year. Whether you’re vegan or just looking for a healthy meal, this pho will become a favorite in your recipe rotation.