Vietnamese Pho Soup Recipe Vegetarian Made Easy and Delicious

Vietnamese Pho is a beloved traditional soup known for its rich, aromatic broth and fresh herbs. While the classic version features beef or chicken, this vegetarian pho recipe offers a delightful plant-based alternative that doesn’t skimp on flavor.

It’s a perfect dish for cozy nights or when you want a warm, comforting meal that’s both healthy and satisfying. This vegetarian pho is layered with a fragrant broth made from simmered vegetables and spices, topped with rice noodles, tofu, and an abundance of fresh herbs and vegetables.

Whether you’re vegetarian, vegan, or just looking to try something new, this recipe is easy to follow and yields a bowl of pho that’s just as authentic and delicious as the traditional kind. Plus, it’s a great way to explore Vietnamese cuisine while keeping it plant-based.

Ready to dive in? Let’s get started on crafting your own bowl of vegetarian pho soup!

Why You’ll Love This Recipe

This vegetarian pho recipe captures the essence of traditional Vietnamese pho while being completely plant-based. The broth is deeply flavorful, thanks to the slow simmering of spices like star anise, cinnamon, and cloves with fresh vegetables.

It’s naturally gluten-free and packed with nutrients from fresh herbs, tofu, and vegetables.

The recipe is versatile—perfect for meal prep or a quick dinner—and can be customized with your favorite veggies or protein alternatives. It’s also a great option for those looking to reduce meat consumption without sacrificing taste or comfort food vibes.

If you love fresh herbs and bold flavors, this pho will quickly become a staple in your kitchen.

Ingredients

• 8 cups vegetable broth (preferably low sodium)
• 1 large onion, halved
• 3-inch piece of ginger, sliced lengthwise
• 3 star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon soy sauce or tamari for gluten-free option
• 1 tablespoon sugar (or coconut sugar)
• 200g rice noodles (pho noodles or flat rice noodles)
• 200g firm tofu, sliced into thin strips
• 2 cups sliced mushrooms (shiitake or button)
• 1 cup bean sprouts
• Fresh herbs: Thai basil, cilantro, and mint leaves
• 2 spring onions, sliced thinly
• 1-2 limes, cut into wedges
• 2 fresh red chilies, sliced (optional)
• Salt and pepper, to taste

Equipment

• Large stockpot
• Fine mesh strainer or cheesecloth
• Large bowl for soaking noodles
• Sharp knife and cutting board
• Soup bowls
• Chopsticks or soup spoons
• Measuring spoons and cups

Instructions

1. Char the onion and ginger: Place the halved onion and ginger slices directly on an open flame or under a broiler until they develop a slight char and smoky aroma, about 5-7 minutes. This step adds depth to your broth.
2. Toast spices: In a dry skillet over medium heat, toast the star anise, cinnamon stick, cloves, and coriander seeds until fragrant, about 2-3 minutes. Be careful not to burn them.
3. Make the broth: In a large stockpot, combine the vegetable broth, charred onion, ginger, toasted spices, soy sauce, and sugar. Bring to a boil, then reduce to a simmer. Let it simmer gently for at least 45 minutes to an hour to allow flavors to meld.
4. Strain the broth: Remove the broth from heat and strain through a fine mesh strainer or cheesecloth to remove solids, leaving a clear, flavorful broth. Return the broth to the pot and keep warm on low heat.
5. Prepare noodles: Soak rice noodles in warm water for 20-30 minutes or according to package instructions until soft but not mushy. Drain and set aside.
6. Cook tofu and mushrooms: In a non-stick pan, lightly sauté sliced tofu and mushrooms until golden and tender. Season with a pinch of salt and pepper.
7. Assemble the pho bowls: Divide the soaked noodles into serving bowls. Top with tofu, mushrooms, bean sprouts, spring onions, and fresh herbs.
8. Serve with broth: Ladle the hot broth over the noodles and toppings. Add lime wedges and sliced red chilies on the side for extra zing.
9. Enjoy immediately: Mix ingredients as you like, squeezing lime and adding herbs to your taste for a personalized bowl of pho.

Tips & Variations

“For an even richer broth, consider adding dried shiitake mushrooms during simmering—they impart an earthy umami flavor perfect for vegetarian pho.”

• Use kombu (dried seaweed) in the broth for an added depth of umami.
• Swap tofu with seitan or tempeh for a different texture and protein boost.
• Add other vegetables like bok choy, carrots, or daikon radish to the broth or as toppings.
• Try adding a splash of hoisin sauce or sriracha when serving for extra flavor.
• Make it gluten-free by choosing tamari instead of soy sauce and gluten-free noodles.

Nutrition Facts

Serving Suggestions

Serve your vegetarian pho with a side of fresh spring rolls or a light Asian cucumber salad for a complete meal. A cup of jasmine tea pairs beautifully to cleanse the palate and complement the flavors.

For a heartier meal, add a small bowl of steamed edamame or a side of Vietnamese pickled vegetables. Don’t forget the dipping sauces like hoisin and sriracha, which allow each guest to customize their bowl.

If you love this pho, you might also enjoy exploring other vegetarian recipes such as Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for more cozy dinners.

Conclusion

Making vegetarian Vietnamese pho at home is a rewarding experience that brings the authentic flavors of Southeast Asia right to your kitchen. This recipe is not only rich in taste but also nourishing and adaptable to your preferences.

The slow-simmered broth, fragrant spices, and fresh herbs create a bowl that’s both comforting and refreshing.

Whether you’re cooking for yourself or serving guests, this vegetarian pho is a fantastic way to enjoy a traditional dish without meat. Plus, it’s a gateway to exploring more plant-based Asian recipes.

For more inspiration, check out our Asian Vegan Recipes for Delicious and Healthy Meals to expand your culinary repertoire.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vietnamese Pho Soup Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and aromatic vegetarian version of traditional Vietnamese pho soup. Packed with fresh herbs, spices, and plant-based ingredients for a comforting meal.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT60M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“8 cups vegetable broth”, “1 large onion, halved”, “3-inch piece of ginger, sliced”, “4 star anise pods”, “3 whole cloves”, “1 cinnamon stick”, “200g rice noodles”, “200g firm tofu, sliced”, “1 cup bean sprouts”, “1 cup fresh basil leaves”, “1 cup fresh cilantro”, “2 green onions, sliced”, “2 tablespoons soy sauce”, “1 lime, cut into wedges”, “1 fresh chili, sliced (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Char onion and ginger until slightly blackened.”}, {“@type”: “HowToStep”, “text”: “In a large pot, combine vegetable broth, charred onion, ginger, star anise, cloves, and cinnamon stick.”}, {“@type”: “HowToStep”, “text”: “Simmer broth for 30 minutes to infuse flavors.”}, {“@type”: “HowToStep”, “text”: “Cook rice noodles according to package instructions and drain.”}, {“@type”: “HowToStep”, “text”: “Add tofu to the broth and simmer for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Divide noodles into bowls, ladle hot broth with tofu over noodles.”}, {“@type”: “HowToStep”, “text”: “Top with bean sprouts, basil, cilantro, green onions, lime wedges, and chili if desired.”}, {“@type”: “HowToStep”, “text”: “Serve immediately and enjoy.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “12 g”, “fatContent”: “6 g”, “carbohydrateContent”: “40 g”}}