Hearty and Delicious Vegan Pho: A Traditional Vietnamese Soup Recipe for Plant-Based Eaters

Ingredients

  • 2 yellow onions
  • 4 inch piece of fresh ginger root
  • 5 star anise
  • 4 whole cloves
  • 3 cinnamon sticks
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 8 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 8 ounces rice noodles
  • 2 cups mixed mushrooms (like shiitake, cremini, and button)
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1 cup fresh cilantro leaves
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 2 limes, cut into wedges
  • 2 jalapeño peppers, sliced
  • Sriracha sauce, to taste
  • Hoison sauce, to taste

Steps and instructions

  1. Peel the onions and cut them into quarters. Peel the ginger and slice it into long, thin strips.
  2. Place the onions and ginger on a baking sheet and broil them in the oven until they become slightly blackened.
  3. In a large pot, dry roast the star anise, cloves, cinnamon sticks, coriander seeds, and fennel seeds over medium heat until fragrant.
  4. Add the broiled onions and ginger to the pot, along with the vegetable broth, soy sauce, and brown sugar.
  5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour.
  6. While the broth is simmering, prepare the noodles according to the package instructions. Rinse under cold water and set aside.
  7. Sauté the mixed mushrooms in a bit of oil until they're cooked to your liking. Set aside.
  8. Strain the broth through a fine mesh sieve into a separate pot, discarding the solids.
  9. To serve, divide the cooked noodles, sautéed mushrooms, shredded carrots, and bean sprouts among serving bowls. Pour the hot broth over the top.
  10. Garnish each bowl with fresh cilantro, mint, basil, lime wedges, and sliced jalapeños.
  11. Add Sriracha and hoison sauce to taste and serve immediately.

Tools for making

  • Cutting board - Used for chopping onions and ginger.
  • Knife - Essential for cutting and slicing ingredients.
  • Baking sheet - Used for broiling onions and ginger.
  • Large pot - To simmer the broth.
  • Fine mesh sieve - Needed to strain the broth.
  • Stove - Used to cook the broth and sauté mushrooms.
  • Sauté pan - For cooking the mushrooms.
  • Pot for noodles - Needed to boil the rice noodles.
  • Colander - To rinse the cooked noodles with cold water.
  • Serving bowls - Used to serve the pho.
  • Spoons - For serving and enjoying the pho.
  • Chopsticks - Optional utensils for eating the noodles and vegetables.
  • Ladle - To pour the hot broth over the noodles and vegetables.
  • Tongs - Useful for handling hot ingredients or garnishes.

Recipe variations

  • Use different types of mushrooms, such as oyster mushrooms or enoki mushrooms, for added variety.
  • Add your favorite vegetables to the broth, such as bok choy, snow peas, or bell peppers.
  • For a spicier version, add sliced Thai bird's eye chilies or red pepper flakes to the broth.
  • Experiment with different herbs and spices, like lemongrass, cardamom pods, or cloves of garlic.
  • Instead of rice noodles, try using udon noodles or soba noodles for a different texture.
  • If you prefer a heartier soup, add tofu or tempeh to the broth for added protein.
  • For a gluten-free option, make sure to use gluten-free soy sauce or tamari.
  • To make it more filling, add cooked chickpeas or lentils to the soup.
  • For a refreshing twist, replace some of the vegetable broth with coconut milk for a creamy vegan pho.
  • Customize the toppings by adding sliced avocado, chopped green onions, or sprigs of Thai basil.

Recipe overview

Indulge in the comforting flavors of Vegan Pho, a Vietnamese noodle soup that is both nourishing and flavorful. This recipe is a vegan take on the traditional dish, using a variety of spices to create a rich and fragrant broth that's filled with the satisfying textures of rice noodles, sautéed mushrooms, and fresh vegetables. Topped with an array of fragrant herbs and a squeeze of fresh lime, this soup can be customized with the addition of spicy Sriracha and savory hoison sauce. With this recipe, you'll learn to create a beautiful and delicious bowl of Vegan Pho right in your own kitchen. Expect a soul-warming, hearty meal that's perfect for any time of the year.

Common questions

  1. Can I use different types of mushrooms?
    Yes, you can use any variety of mushrooms you prefer or have available. Shiitake, cremini, and button mushrooms work well in this recipe.
  2. Can I use dried spices instead of whole spices?
    Yes, you can use dried spices like ground cloves, ground cinnamon, ground coriander, and ground fennel if you don't have the whole spices on hand. Use about half the amount called for in the recipe.
  3. Can I make this recipe gluten-free?
    Yes, you can make this recipe gluten-free by using tamari or gluten-free soy sauce instead of regular soy sauce. Make sure to check the labels of the vegetable broth and rice noodles for gluten as well.
  4. Can I add more vegetables to the pho?
    Absolutely! Feel free to add other vegetables like sliced bell peppers, bok choy, or snow peas to the pho for added flavor and nutrition.
  5. Can I make the broth in advance?
    Yes, you can make the broth in advance and store it in the refrigerator for a few days. Just reheat it before serving and assemble the pho with the noodles and toppings.

Serving dishes and utensils

Origin stories

Phở, a quintessentially Vietnamese dish, has a history as rich and complex as its flavor. Though Vietnam is a country steeped in centuries-old culinary traditions, phở is a relative newcomer to the scene, dating back only to the late 19th or early 20th century. There's an enchanting tale of how it came to be: during the French colonial period, Vietnamese cooks in Hanoi were said to have developed phở as a way to use up the unwanted beef bones discarded by their French employers, who preferred the prime cuts of the meat. These resourceful cooks simmered the bones for hours with traditional Vietnamese spices, creating a fragrant broth to serve with rice noodles and thinly sliced beef. The dish quickly gained popularity and is now synonymous with Vietnamese cuisine, enjoyed all over the world, in different forms - including our vegan version of this soul-warming dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.