This vegan pho recipe features a flavorful plant-based broth made with spices, charred onion, ginger, and vegetable stock. Served with rice noodles, mushrooms, bok choy, and fresh toppings, this Vietnamese noodle soup is a healthy and comforting option for lunch or dinner. It’s easy to customize with extra vegetables or tofu, and perfect for meal prep or weeknight cooking.

Broth Ingredients

1 large white onion, peeled and halved
3-inch piece of fresh ginger, halved lengthwise
5 star anise
4 whole cloves
3 (3-inch) cinnamon sticks
2 cardamom pods
1 tablespoon whole coriander seeds
8 cups good-quality vegetable or mushroom broth
1 tablespoon brown sugar
2 teaspoons low-sodium soy sauce or tamari
2 teaspoons rice vinegar
Fine sea salt, to taste

Soup Ingredients

7 ounces uncooked thin rice noodles
1 tablespoon olive oil or neutral-flavored oil
8 ounces shiitake mushrooms, thinly sliced
2 heads baby bok choy, halved
Optional: 1–2 cups extra vegetables (carrots, broccoli florets, snow peas, etc.)

Garnishes

Fresh herbs: cilantro, mint, Thai basil
Bean sprouts
Lime wedges
Thinly sliced chiles (Thai bird or jalapeños)
Thinly sliced onions (green or white)
Hoisin sauce and/or sriracha

Instructions

Char the Onion and Ginger
Preheat your oven’s broiler to high. Place the halved onion and ginger (cut side up) on a baking sheet. Lightly brush with oil and broil for 7–10 minutes until the tops are charred. Set aside.
Prepare the Noodles
Cook the rice noodles according to package directions until al dente. Drain, rinse with cold water, and toss with a little oil (such as sesame oil) to prevent sticking. Set aside.
Build the Broth
In a large stockpot, toast the star anise, cloves, cinnamon, cardamom, and coriander seeds over medium-high heat for about 3 minutes, until fragrant. Add the charred onion and ginger, followed by the vegetable broth. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for at least 30 minutes. Strain out and discard the solids. Stir in brown sugar, soy sauce (or tamari), and rice vinegar. Season with sea salt to taste. Keep warm over low heat until ready to serve.
Cook the Vegetables
In a separate sauté pan, heat oil over medium-high heat. Add mushrooms and cook for 5–6 minutes until golden and tender. Set aside. About 5 minutes before serving, stir mushrooms, bok choy, and any additional vegetables into the broth and let them cook gently.
Assemble the Bowls
Add a portion of rice noodles to each serving bowl. Ladle hot broth and vegetables over the noodles. Top with your choice of garnishes and a generous squeeze of fresh lime juice.
Serve Immediately
Encourage guests to mix in garnishes and adjust the flavor with additional sauces to taste.

Why You’ll Love This Recipe

Rich, Fragrant Broth: Deeply layered with spices and aromatics.
Plant-Based and Nourishing: Packed with whole ingredients and veggies.
Comforting and Light: Perfect for any season, especially cooler months.
Customizable: Easy to adjust veggies, spice levels, and toppings.
Meal Prep Friendly: Broth and toppings can be made ahead and assembled later.

Tips

Char the Aromatics Well: It adds depth and authenticity to the broth.
Use Good Stock: Choose a high-quality vegetable or mushroom broth for best results.
Don’t Overcook the Noodles: Rinse with cold water immediately after boiling to stop cooking.
Prep Toppings in Advance: Keep herbs, sprouts, and sauces ready for quick assembly.

Variations and Substitutions

Noodle Options: Substitute rice noodles with glass noodles or zucchini noodles.
Protein Add-Ins: Add tofu, tempeh, or edamame for extra protein.
Spice Level: Add more chiles or sriracha for extra heat.
Low-Carb Version: Skip noodles and use spiralized vegetables or shredded cabbage.
Soy-Free: Use coconut aminos instead of soy sauce or tamari.

FAQs

Can I make the broth ahead of time?
Yes! The broth can be made up to 3 days ahead and stored in the fridge or frozen for longer.

What kind of noodles should I use?
Thin rice noodles are traditional, but any flat or round rice noodles will work.

How long does vegan pho keep?
Store the broth and noodles separately. Broth keeps for 3–4 days in the refrigerator.

Can I make this oil-free?
Yes. Skip the oil when cooking mushrooms and simply simmer veggies directly in the broth.

Serving and Suggestions

Top With Crunch: Bean sprouts and fresh herbs add texture and flavor.
Offer Sauce Options: Hoisin and sriracha at the table let everyone customize.
Serve With: Spring rolls, crispy tofu, or a side of steamed dumplings.
Meal Prep Tip: Keep broth and toppings in separate containers for easy assembly during the week.