This vegan pho is cozy, flavorful, and just what you need when you want something light but satisfying.
The broth is packed with deep flavor from toasted spices, ginger, and onion, and it’s all balanced with fresh herbs and rice noodles.
It’s warm, slurpable, and honestly, it tastes like something you’d get at a Vietnamese restaurant—without any meat.
Why I Love This Recipe
This one reminds me of nights when I just wanted something soothing and hot that didn’t weigh me down. I used to go out for pho all the time, but once I started making it at home, it became my favorite meal to prep ahead. It’s surprisingly simple and so easy to customize with what you’ve got in the fridge.
- The broth is deep, rich, and naturally sweet from roasted aromatics
- It uses pantry spices, nothing fancy
- The toppings are super flexible
- It’s light but still fills you up
- Makes your kitchen smell amazing
Servings and Time
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
What You’ll Need
- 1 onion (halved)
- 1 3-inch piece of fresh ginger (halved lengthwise)
- 1 tablespoon whole coriander seeds
- 4 whole cloves
- 2 whole star anise
- 1 cinnamon stick
- 6 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 200g flat rice noodles
- 1 cup mushrooms, sliced
- 1 cup tofu, cubed and pan-fried or baked
- 1 cup bean sprouts
- 1 red chili, thinly sliced
- 1 lime, cut into wedges
- Fresh herbs: basil, cilantro, green onions
- Optional: hoisin sauce, sriracha
Tools You’ll Need
- Large soup pot
- Fine mesh strainer or slotted spoon
- Knife and cutting board
- Medium skillet (for tofu)
- Ladle
- Serving bowls
Pro Tips
- Toast your spices and aromatics directly in the pot for max flavor
- Use flat rice noodles for that classic pho texture
- Don’t skip the maple syrup—it helps mimic the natural sweetness of traditional broth
- Let the broth simmer at least 30 minutes to really bring the flavors together
- Customize toppings to what you like: mushrooms, bok choy, seared tofu, or whatever’s in your fridge
Substitutions and Variations
- Tofu: Sub with tempeh or mushrooms for a different texture
- Soy Sauce: Use tamari for gluten-free
- Maple Syrup: Can use agave or a pinch of brown sugar
- Rice noodles: Try zucchini noodles for a low-carb version
- Mushrooms: Add shiitake for a deeper umami flavor
Make Ahead Tips
- Broth can be made 2–3 days ahead and stored in the fridge
- Cook noodles and store them separately to avoid sogginess
- Chop herbs and toppings ahead to make assembly quick
How to Make Vegan Pho
Step 1: Char the Aromatics
Place 1 onion (halved) and 1 piece of ginger (halved lengthwise) cut-side down in a dry pot. Cook over medium-high heat for 3–5 minutes until they are lightly charred and fragrant.
Step 2: Toast the Spices
Add 1 tablespoon coriander seeds, 4 whole cloves, 2 star anise, and 1 cinnamon stick. Toast for 1–2 minutes with the onion and ginger until fragrant.
Step 3: Add Broth and Simmer
Pour in 6 cups vegetable broth, 1 tablespoon soy sauce, 1 tablespoon maple syrup, and 1 teaspoon salt. Stir and bring to a simmer. Simmer uncovered for 30–40 minutes.
Step 4: Cook the Noodles
In a separate pot, cook 200g flat rice noodles according to the package. Drain and set aside.
Step 5: Strain the Broth
Strain out all the spices, onion, and ginger using a mesh strainer or slotted spoon. Return the clear broth to the pot.
Step 6: Prepare the Toppings
While broth simmers, pan-fry or bake 1 cup tofu cubes until golden. Slice 1 cup mushrooms, prep 1 cup bean sprouts, slice red chili, and cut lime into wedges.
Step 7: Assemble the Bowl
In each bowl, add a portion of cooked rice noodles. Pour hot broth over top, then add tofu, mushrooms, bean sprouts, red chili, and fresh herbs. Serve with lime wedge and optional sauces.
Leftovers and Storage
- Store broth separately from noodles and toppings
- Keep in the fridge up to 4 days
- Reheat broth and pour over fresh toppings for best texture
- Noodles may need a quick rinse with warm water before serving again
Macros Information (Per Serving – Approximate)
- Calories: 280
- Protein: 12g
- Carbs: 40g
- Fat: 8g
- Fiber: 4g
Why This Recipe Works (Quick Science)
- Charring onion and ginger releases natural sugars and deepens flavor
- Toasted spices like star anise and cinnamon build a traditional pho base
- Soy sauce and maple syrup give that savory-sweet balance you expect in pho
- Straining the broth keeps it clear and beautiful
Common Mistakes
- Not charring aromatics — this step is key to real pho flavor
- Overcooking the noodles — they’ll turn mushy fast
- Not straining the broth — bits of spice can ruin the texture
- Skipping sweetener — it helps mimic the natural sweetness of beef pho
What to Serve With
- Vegan spring rolls
- Crispy tofu bites
- Fresh Thai basil salad
- Pickled veggies on the side
- Vietnamese iced coffee for a treat
FAQ
Can I freeze the broth?
Yes, just strain it first and freeze in airtight containers.
Can I make it oil-free?
Skip pan-frying the tofu and bake it or serve plain.
Is this gluten-free?
Yes, just be sure to use tamari instead of soy sauce.
What other toppings can I use?
Try bok choy, spinach, jalapeño, or even vegan meatballs.
Final Thoughts
This vegan pho brings the flavor of traditional Vietnamese noodle soup without the meat or the fuss. It’s fresh, light, and perfect for any season. Give it a go, and let me know how you topped yours!