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Vegan Pho (Vietnamese Noodle Soup) Recipe

Vegan Pho (Vietnamese Noodle Soup) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 21 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Vietnamese
  • Diet: Vegan

Description

This Vegan Pho recipe brings the flavors of traditional Vietnamese noodle soup in a plant-based version. Aromatic broth, tender rice noodles, and a variety of toppings make this dish a comforting and satisfying meal.


Ingredients

Broth:

  • 1 large onion (halved)
  • 1 3-inch piece fresh ginger (halved)
  • 6 cups vegetable broth
  • 2 cups water
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 cinnamon stick
  • 3 whole star anise
  • 4 whole cloves
  • 1 teaspoon coriander seeds

Additional Ingredients:

  • 8 ounces rice noodles
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 1 block firm tofu (pressed and cubed)
  • 1 cup bean sprouts
  • 1 cup fresh Thai basil leaves
  • 1/2 cup cilantro
  • 1/2 cup sliced green onions
  • 1 lime (cut into wedges)
  • 1 small chili or jalapeño (sliced, optional)

Instructions

  1. Char the onion and ginger: In a dry pan, char the onion and ginger until lightly blackened, about 5 minutes.
  2. Prepare the broth: Combine charred onion and ginger with vegetable broth, water, soy sauce, maple syrup, spices. Simmer for 30 minutes, then strain.
  3. Cook noodles and tofu: Cook rice noodles and brown tofu cubes.
  4. Assemble: Divide noodles into bowls, pour hot broth, add tofu, mushrooms, bean sprouts, herbs, and chili.
  5. Serve: Garnish with lime wedges and enjoy!

Notes

  • Enhance the broth with mushroom soy sauce or dried kombu for extra flavor.
  • Customize toppings with bok choy, shredded carrots, or hoisin sauce.