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vegetarian vegan pho copycat recipe

Vegetarian Vegan Pho Recipe

Pho is a dish that warms the soul. On a rainy day or a chilly evening, a bowl of hearty broth, noodles, and fresh herbs can lift the spirits like nothing else. When I’m craving something comforting, vegetarian vegan pho comes to mind.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: Vietnamese
Keyword: Vegetarian Vegan Pho Recipe
Servings: 6
Calories: 300kcal

Equipment

  • large pot

Ingredients

For the Broth:

  • 1 medium yellow onion quartered
  • 4 cloves fresh garlic coarsely chopped
  • 1- inch piece of fresh ginger root sliced into coins
  • 3 whole star anise pods
  • 3 whole cloves
  • 1 cinnamon stick
  • 2 L rich vegetable stock about 8 cups
  • 3 cups filtered water
  • Soy sauce to taste
  • 1 tablespoon rice vinegar adds brightness and depth
  • 1 package wide rice noodles

For the Toppings (mix and match as desired):

  • Fresh basil leaves Thai basil if available for extra aroma
  • Fresh cilantro sprigs
  • Fresh mint leaves
  • Mung bean sprouts
  • Fresh green onions thinly sliced
  • Thinly sliced hot peppers Mirasol peppers are great—long, red, and mildly spicy
  • Pickled radish slices for a tangy crunch
  • Crushed roasted peanuts
  • Sautéed mushrooms shiitakes recommended for rich umami
  • Sautéed tofu cubes
  • Lime wedges
  • Hot chili sauce

Instructions

Step 1: Prepare the Aromatics

  • Start by heating a large pot over medium heat. Toss in the quartered onion. Don't rush this part. Let the onion char a bit, bringing out deeper flavors. Add the coarsely chopped garlic and sliced ginger to the pot, sautéing until they become fragrant. This will only take a couple of minutes.

Step 2: Spice it Up

  • Next, add the star anise, cloves, and cinnamon stick. The aroma that fills your kitchen will be nothing short of enchanting. Trust me; your neighbors might start sniffing the air! Stir the spices into the sautéed mix for about a minute. This step enhances the flavor profile of the broth.

Step 3: Add the Liquids

  • Pour in the vegetable stock and filtered water. Let it come to a simmer, and as it bubbles, reduce the heat to low. You want it to gently simmer for a while to capture all those flavors, ideally for about 30-40 minutes.

Step 4: Season the Broth

  • After the broth has simmered, it’s time to season. Add soy sauce to taste. This will add umami notes that make your broth incredibly savory. A splash of rice vinegar boosts the flavors further, adding that much-needed brightness.

Step 5: Cook the Noodles

  • While your broth is making magic, boil another pot of water. Add the wide rice noodles and cook them according to the package directions. They typically take just a few minutes. Drain and rinse under cold water to stop the cooking process. This helps avoid mushy noodles later.

Step 6: Assemble Your Bowl

  • In a deep bowl, place a generous portion of the rice noodles. Ladle hot broth over the noodles. Then, it’s time to pile on your toppings! Whether you go heavy on the herbs or prefer a sprinkle of crushed peanuts, this is your opportunity to get creative.

Notes

  • Don’t rush the broth. Take your time when simmering. Quality takes patience.
  • Taste as you go. Adjust the soy sauce and rice vinegar based on your preference for saltiness and tang.
  • Be adventurous with toppings. Use what you have on hand, and feel free to mix and match based on your mood.
  • Make extra broth. It stores well and is great for future meals.
  • Personalize it! This recipe is flexible. If there's a veggie you adore, toss it in!

Nutrition

Calories: 300kcal | Carbohydrates: 60g | Protein: 12g | Fat: 5g | Fiber: 4g
Tried this recipe?Let us know how it was!