Veg Pho Recipe Easy Authentic Vietnamese Noodle Soup

There’s something truly magical about a steaming bowl of pho. This traditional Vietnamese noodle soup is celebrated for its aromatic broth, fresh herbs, and comforting warmth.

For those who prefer plant-based meals, our veg pho recipe offers all the rich flavors and textures you love in pho, without any animal products. It’s a nourishing, vibrant dish that delivers deep umami notes from a medley of vegetables and spices, making it perfect for cozy nights or anytime you crave a wholesome, satisfying meal.

This recipe is designed to be approachable for cooks of all skill levels, using simple ingredients and straightforward steps. Whether you’re a longtime vegan or just exploring meatless options, this pho will become a go-to favorite.

Plus, it’s packed with fresh garnishes that add brightness and crunch, bringing every bite to life.

Why You’ll Love This Recipe

Our veg pho recipe is a beautiful balance of hearty and fresh elements. The broth is simmered slowly to extract maximum flavor from vegetables like onion, ginger, and mushrooms, combined with warming spices such as star anise and cinnamon.

The result is a deeply satisfying, fragrant soup base that’s both comforting and light.

Unlike many store-bought pho broths that rely on meat, this version is completely plant-based but doesn’t compromise on depth or complexity. It’s naturally gluten-free and can be customized with your favorite vegetables and noodles.

Best of all, it’s a fantastic way to incorporate more veggies into your diet in a delicious way.

For more creative vegetarian and vegan dishes, be sure to check out our Asian Vegan Recipes for Delicious and Healthy Meals.

Ingredients

• 10 cups water
• 2 large yellow onions, halved
• 4-inch piece of ginger, sliced lengthwise
• 8 oz shiitake mushrooms, stems removed
• 3 star anise pods
• 2 cinnamon sticks
• 5 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon brown sugar
• Salt to taste
• 8 oz rice noodles
• 1 block firm tofu, sliced and pan-fried (optional)
• 1 cup bean sprouts
• Fresh herbs: Thai basil, cilantro, mint
• 2 limes, cut into wedges
• 2 scallions, thinly sliced
• 1 small chili pepper, sliced (optional)
• Hoisin sauce and sriracha for serving

Equipment

• Large stockpot or soup pot
• Fine mesh strainer or cheesecloth
• Large bowl
• Skillet or non-stick pan (for tofu)
• Medium pot (for noodles)
• Wooden spoon or ladle

Instructions

1. Char the onion and ginger: Place the halved onions and sliced ginger directly on an open flame or under the broiler until slightly blackened, about 5-7 minutes. This adds a smoky depth to the broth.
2. Toast the spices: In a dry skillet, toast the star anise, cinnamon sticks, cloves, coriander seeds, and fennel seeds over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
3. Prepare the broth: In a large stockpot, add the water, charred onions, ginger, toasted spices, shiitake mushrooms, soy sauce, and brown sugar. Bring to a boil, then reduce heat and simmer uncovered for at least 45 minutes to 1 hour for maximum flavor.
4. Strain the broth: Use a fine mesh strainer or cheesecloth to strain the broth into a clean pot or bowl. Discard the solids. Taste and adjust salt and soy sauce if needed.
5. Cook the noodles: Follow package instructions to cook the rice noodles. Drain and rinse under cold water to prevent sticking.
6. Prepare tofu (optional): Slice the tofu into thin rectangles and pan-fry in a lightly oiled skillet until golden and crispy on both sides.
7. Assemble the bowls: Divide the cooked noodles among bowls. Top with bean sprouts, fresh herbs, scallions, tofu slices, and chili if using.
8. Serve hot: Pour the hot broth over the noodles and toppings just before serving. Offer lime wedges, hoisin sauce, and sriracha on the side for guests to customize their bowls.

Tips & Variations

For a richer broth, try adding a few dried shiitake mushrooms or kombu seaweed during the simmering process.

Feel free to swap out the tofu for seitan or tempeh for added protein and chewiness.

For a nutty twist, sprinkle toasted sesame seeds on top just before serving.

To make this recipe gluten-free, ensure you use tamari instead of soy sauce and check that your noodles are rice-based without additives. You can also experiment with different herbs like culantro or lemon balm for a unique twist.

Nutrition Facts

Serving Suggestions

This veg pho shines as a standalone meal, but you can elevate your dining experience with complementary sides. Consider serving light spring rolls filled with fresh vegetables and herbs, or a crisp cucumber salad dressed with rice vinegar and sesame oil.

For dessert, try our delicious Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish that won’t weigh you down.

Don’t forget a cup of jasmine or green tea to round out your meal with soothing warmth and subtle flavor.

Conclusion

Our veg pho recipe is a wonderful way to enjoy a classic Vietnamese dish while keeping it plant-based and wholesome. The slow-simmered broth, infused with aromatic spices and layered with fresh herbs and crisp vegetables, creates a bowl of comfort that’s both nourishing and exciting to the palate.

Whether you’re cooking for yourself or entertaining guests, this recipe offers flexibility and flavor without complexity. It’s a testament to how simple ingredients can transform into something truly special.

For more flavorful and healthy plant-based dishes, explore our collection like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes. Happy cooking and enjoy your bowl of veg pho!

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