If you’ve ever craved a nourishing, aromatic bowl of comfort loaded with fresh herbs, slippery rice noodles, and delicate spices, Vegan Pho (Vietnamese Noodle Soup) absolutely needs to be on your must-make list. This plant-powered twist on the beloved Vietnamese classic brims with soul-soothing broth, golden tofu, and vibrant toppings—delivering all the cozy magic of traditional pho while staying completely vegan. Whether you’re a long-time pho devotee or brand new to this iconic noodle soup, you’re about to fall in love with spoonful after spoonful of pure flavor.

Vegan Pho (Vietnamese Noodle Soup) Recipe - Recipe Image

Ingredients You’ll Need

Simple yet thoughtfully chosen ingredients make this Vegan Pho (Vietnamese Noodle Soup) sing. Each item below brings its own unique essence, adding up to a symphony of taste, texture, and vibrant color—a celebration in every bowl!

Rice noodles (8 ounces): These soft and silky noodles are the heart of pho, providing that signature slurpable experience.
Large onion (halved): Charring the onion unlocks subtle caramelized sweetness that deepens the broth.
Fresh ginger (1 3-inch piece, halved): Roasting brings out the peppery, aromatic zing that defines real pho flavor.
Vegetable broth (6 cups): Acts as the soul of your soup—choose a rich, savory one for ultimate depth.
Water (2 cups): Helps mellow the broth and balance all those bold flavors.
Soy sauce (2 tablespoons): Delivers salty, umami layers—use tamari for gluten-free soup.
Maple syrup (1 tablespoon): Just a touch lends gentle sweetness and beautiful balance.
Cinnamon stick (1): A hint of warmth and spice makes the broth unforgettable.
Star anise (3 whole): Essential for that signature pho aroma—don’t skip!
Whole cloves (4): Add subtle sweetness and depth, rounding out the spices perfectly.
Coriander seeds (1 teaspoon): Herbal, citrusy notes brighten every sip.
Sliced mushrooms (1 cup, shiitake or cremini): These build extra umami and fabulous texture.
Firm tofu (1 block, pressed and cubed): Browns up beautifully and soaks in all that savory broth goodness.
Bean sprouts (1 cup): For fresh crunch and classic pho authenticity.
Thai basil leaves (1 cup): Brings fragrant, peppery vibrancy.
Cilantro (1/2 cup): Lively green flavor for maximum freshness.
Sliced green onions (1/2 cup): Adds gentle bite and color.
Lime (cut into wedges): A squeeze at the end brightens every spoonful.
Small chili or jalapeño (sliced, optional): For those craving a spicy, zesty kick!

How to Make Vegan Pho (Vietnamese Noodle Soup)

Step 1: Char the Onion and Ginger

Start by placing the halved onion and ginger in a dry pan over medium heat and let them char for about 5 minutes, flipping to get an even blackened edge. This simple trick is your secret to unlocking that unmistakable pho aroma and deep, slightly smoky flavor in your Vegan Pho (Vietnamese Noodle Soup).

Step 2: Simmer the Broth with Aromatics

Add your charred onion and ginger to a large soup pot along with vegetable broth, water, soy sauce, maple syrup, cinnamon stick, star anise, cloves, and coriander seeds. Bring everything to a boil, then drop the heat to maintain a gentle simmer. Let it bubble away uncovered for 30 minutes—your kitchen will smell incredible during this step as all those spices infuse their magic!

Step 3: Strain the Broth

Once the broth is beautifully fragrant and richly colored, strain out the solids using a fine mesh sieve or cheesecloth. Pour the clear, spiced liquid back into the pot. This keeps your Vegan Pho (Vietnamese Noodle Soup) broth silky-smooth, just the way it’s meant to be.

Step 4: Prep the Noodles and Tofu

Cook the rice noodles according to the package instructions, then drain and set aside. While the noodles are cooking, heat a pan with a splash of oil and gently brown the tofu cubes on all sides until they form a crisp, golden crust. The tofu will hold up wonderfully in your pho and soak up all the rich broth flavor.

Step 5: Add Mushrooms to the Broth

Slide your sliced mushrooms into the strained broth and simmer them for about 5 minutes. The mushrooms bring hearty umami and satisfying texture, making this Vegan Pho (Vietnamese Noodle Soup) especially comforting and satisfying.

Step 6: Assemble and Serve

To build your bowl, start with a generous tangle of noodles, ladle over the steaming hot broth (with mushrooms!) and then artfully top with golden tofu, crunchy bean sprouts, fragrant basil, herbs, green onions, and optional chili slices. Serve lime wedges alongside for plenty of citrusy brightness at the table.

How to Serve Vegan Pho (Vietnamese Noodle Soup)

Garnishes

Pho is all about the finishing touches! Pile your Vegan Pho (Vietnamese Noodle Soup) high with bean sprouts, Thai basil, cilantro, green onions, and sliced chilies. Not only do these add layers of texture and vibrant color, but each offers its own burst of flavor—herby, spicy, or fresh—that allows everyone to customize their perfect bowl. Don’t forget those lime wedges for a zippy squeeze right before eating!

Side Dishes

Make it a feast by serving your vegan pho alongside light, crunchy Vietnamese spring rolls, or a tangy green papaya salad. For a heartier meal, a plate of crispy baked tofu or marinated mushrooms pairs beautifully, helping round out the flavors and keeping things plant-based and wholesome.

Creative Ways to Present

Lean into the DIY spirit! Serve all the toppings and garnishes on a big platter in the center of the table, letting friends and family create their own bowls of Vegan Pho (Vietnamese Noodle Soup). Or, for a stunning dinner party centerpiece, assemble each bowl with a flourish and top with edible flowers, thin-sliced radish, or spiralized veggies for a pop of color and extra crunch.

Make Ahead and Storage

Storing Leftovers

To keep your Vegan Pho (Vietnamese Noodle Soup) fresh for weekday lunches or quick dinners, store the broth and the toppings separately in airtight containers in the fridge. The broth will stay vibrant and flavorful for up to 4 days, while the tofu, mushrooms, and noodles are best eaten within 2-3 days for ideal texture.

Freezing

You can freeze the fragrant pho broth all by itself for up to 2 months. Simply cool it to room temperature, pour into freezer-safe jars or bags, and thaw overnight in the fridge before reheating. For the best results, assemble your soup fresh each time, as noodles and tofu don’t retain their best texture after freezing.

Reheating

Reheat the broth gently in a saucepan over medium heat, adding mushrooms and tofu just until warmed through. If using noodles from the fridge, briefly dip into boiling water to loosen and reheat before assembling your bowl. Assemble the Vegan Pho (Vietnamese Noodle Soup) just before serving so every spoonful is perfectly fresh.

FAQs

Can I make this pho gluten-free?

Absolutely! This Vegan Pho (Vietnamese Noodle Soup) is naturally gluten-free if you use tamari or coconut aminos instead of soy sauce. Double-check your broth and noodle packaging to make sure there’s no hidden gluten, and you’re good to go.

What can I use instead of tofu?

If tofu isn’t your thing, try adding marinated tempeh, seared king oyster mushrooms, or even a handful of edamame for protein and texture. The beauty of Vegan Pho (Vietnamese Noodle Soup) is how flexible and customizable it is—don’t be afraid to make it your own!

How do I get more umami flavor in the broth?

For serious flavor-lovers, a splash of mushroom soy sauce or a piece of dried kombu (seaweed) in the simmering broth adds even more savory depth and complexity. Just remember to remove the kombu before serving for the smoothest broth.

Are there make-ahead tips for busy weeknights?

Definitely! Prepare the broth several days in advance and keep it chilled or frozen. Chop and prep your toppings ahead of time for faster assembly. On busy evenings, all you’ll have to do is cook the noodles and quickly assemble your Vegan Pho (Vietnamese Noodle Soup) bowl.

What other toppings can I try?

Bok choy, shredded carrots, thin-sliced radish, crunchy fried shallots, or a drizzle of hoisin and sriracha sauce are all delicious additions. The more variety, the more fun every bowl of Vegan Pho (Vietnamese Noodle Soup) becomes!

Final Thoughts

If ever there was a bowl of soup that could win over a crowd, it’s this Vegan Pho (Vietnamese Noodle Soup)—steaming, fragrant, and endlessly customizable. Bring your favorite people to the table, get creative with those toppings, and discover just how vibrant and full-flavored a plant-based noodle soup can be. There’s never been a better time to simmer up some pho magic at home!

Vegan Pho (Vietnamese Noodle Soup) Recipe