Authentic Vietnamese Vegetarian Pho Chau Recipe Made Easy

Vietnamese pho is a beloved staple of Southeast Asian cuisine, known for its fragrant broth, tender noodles, and fresh herbs. While traditional pho often features beef or chicken, vegetarian pho chau offers an equally delightful alternative that is both hearty and nourishing.

This authentic recipe captures the essence of pho with a rich vegetable broth, aromatic spices, and wholesome ingredients that cater perfectly to vegetarians and vegans alike. Whether you’re a longtime fan of pho or trying it for the first time, this recipe invites you to experience a bowl of comfort that’s vibrant, flavorful, and deeply satisfying.

Making pho chau from scratch allows you to control the flavors and ingredients, ensuring a clean, fresh taste without any animal products. The combination of charred spices, fresh vegetables, and rice noodles delivers a true taste of Vietnam’s culinary heritage.

Plus, it’s a wonderful way to warm up on chilly days or impress guests with a deliciously exotic meal. Let’s dive into the full recipe and uncover why this vegetarian pho is destined to become a favorite in your kitchen.

Why You’ll Love This Recipe

Authentic Flavor: This recipe uses traditional Vietnamese spices such as star anise, cinnamon, and cloves, capturing the essence of classic pho broth without the meat.

Vegetarian & Vegan Friendly: Perfect for those avoiding animal products, yet packed with umami through mushrooms, soy sauce, and fresh herbs.

Healthy & Nutritious: Loaded with fresh vegetables and herbs, this pho is low in fat but high in vitamins, making it a guilt-free comfort food.

Customizable: Easily adjust toppings and herbs to suit your taste or dietary needs.

Ingredients

• 8 cups water
• 2 large yellow onions, halved
• 1 large piece of ginger (about 3 inches), sliced
• 5 whole star anise
• 3 cinnamon sticks
• 4 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon rock sugar (or substitute with 1 tablespoon brown sugar)
• 2 large carrots, roughly chopped
• 1 daikon radish, peeled and chopped
• 8 oz shiitake mushrooms, stems removed
• 1 package (14 oz) flat rice noodles (bánh phở)
• 1 block firm tofu, pressed and sliced (optional)
• Fresh herbs for serving: Thai basil, cilantro, mint
• Bean sprouts for garnish
• 2 limes, cut into wedges
• Thinly sliced green onions
• Thinly sliced jalapeños or chili peppers (optional)
• Hoison sauce and sriracha for serving

Equipment

• Large stockpot (at least 6 quarts)
• Strainer or cheesecloth (to strain broth)
• Skillet or grill pan (for charring onions and ginger)
• Large bowl (for soaking noodles)
• Sharp knife and cutting board
• Soup ladle
• Serving bowls

Instructions

1. Char the onions and ginger: Place the halved onions and sliced ginger on a dry skillet or grill pan over medium-high heat. Cook them until the edges are blackened and fragrant, about 5-7 minutes, turning occasionally to avoid burning. This step adds a smoky depth to your broth.
2. Toast the spices: In the same skillet, toast the star anise, cinnamon sticks, cloves, coriander seeds, and fennel seeds for 2-3 minutes until aromatic. Be careful not to burn them.
3. Prepare the broth base: Fill your large stockpot with 8 cups of water. Add the charred onions, ginger, toasted spices, carrots, daikon radish, and shiitake mushrooms.
4. Simmer the broth: Bring the pot to a boil, then reduce heat to low and simmer uncovered for at least 1.5 to 2 hours. During this time, skim off any foam or impurities that rise to the surface to keep the broth clear and clean tasting.
5. Season the broth: Add the soy sauce and rock sugar to the simmering broth. Taste and adjust seasoning as needed, adding more soy sauce or sugar to balance savory and sweetness.
6. Strain the broth: Once the broth has developed flavor, strain it through a fine mesh strainer or cheesecloth into another large pot or bowl. Discard the solids.
7. Cook the noodles: Prepare the rice noodles according to package instructions. Typically, soak them in warm water for 20-30 minutes or boil briefly until tender but not mushy. Drain and set aside.
8. Prepare tofu (optional): If using tofu, press and slice it into thin strips. Pan-fry in a little oil until golden and crisp on both sides.
9. Assemble the pho bowls: Divide noodles between serving bowls. Top with tofu slices (if using), fresh herbs, bean sprouts, green onions, and jalapeños.
10. Serve the broth: Ladle the hot broth over the noodles and toppings. Provide lime wedges, hoisin sauce, and sriracha at the table for guests to customize their bowls.

Tips & Variations

For a deeper broth flavor, simmer for up to 4 hours, replenishing water as needed.

Try adding dried shiitake or porcini mushrooms to the broth for an extra umami punch.

If you prefer a gluten-free option, ensure soy sauce is replaced with tamari or coconut aminos.

Vegetable options like bok choy, baby corn, or snap peas make great additions to your pho bowls.

Nutrition Facts

Serving Suggestions

This vegetarian pho chau pairs beautifully with light Vietnamese appetizers like fresh spring rolls or crispy tofu bites. For a refreshing drink, try a homemade Green Goodness Juice Recipe to complement the herbal notes in your pho.

For dessert, consider something sweet yet simple, such as the comforting Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe. If you want a snack on the side, the savory Green Chile Cheese Bread Recipe is a fantastic option.

Conclusion

Making authentic Vietnamese vegetarian pho chau at home is a rewarding experience that fills your kitchen with enticing aromas and offers a bowl of wholesome comfort. This recipe stays true to traditional pho by balancing fragrant spices, aromatic vegetables, and fresh herbs, all without any meat.

Whether you’re cooking for vegetarians or simply looking for a lighter, plant-based meal, this pho delivers on flavor and satisfaction.

With easy-to-follow steps and accessible ingredients, you can enjoy the rich, soothing taste of pho any time of the year. Don’t be afraid to experiment with your favorite vegetables and toppings to make this dish uniquely yours.

Happy cooking, and may every spoonful bring warmth and joy!

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