All Recipes Vegetarian Pho Ideas for Delicious Meals

Pho is a beloved Vietnamese noodle soup known for its aromatic broth, fresh herbs, and satisfying noodles. Traditionally made with beef or chicken, vegetarian pho offers all the comforting flavors without any meat, making it perfect for those embracing a plant-based lifestyle or anyone looking to enjoy a wholesome, flavorful meal.

This all recipes vegetarian pho is a delightful twist on the classic, combining a rich vegetable broth infused with spices, tender rice noodles, and an abundance of fresh veggies and herbs.

Whether you’re a seasoned pho lover or trying it for the first time, this recipe is approachable, nutritious, and endlessly customizable. It’s a fantastic way to enjoy a warm, nourishing bowl any time of year, especially on chilly days.

Plus, it’s a great introduction to Vietnamese flavors with simple ingredients you can find at most grocery stores.

Why You’ll Love This Recipe

This vegetarian pho recipe captures the essence of traditional pho with a vibrant, fragrant broth made from scratch using fresh vegetables and classic spices like star anise and cinnamon. It’s entirely plant-based, making it suitable for vegetarians and vegans alike.

The broth simmers for hours to develop deep flavor, but the process is straightforward and rewarding. Plus, you can prepare the broth in advance and simply assemble the soup when you’re ready to eat.

With tons of fresh herbs, crunchy bean sprouts, and silky rice noodles, every spoonful is a burst of satisfying textures and tastes. It’s a wholesome, nourishing meal perfect for lunch, dinner, or even a light brunch.

Ingredients

• 8 cups vegetable broth (low sodium preferred)
• 1 large onion, peeled and halved
• 3-inch piece of ginger, sliced
• 4 star anise pods
• 2 cinnamon sticks
• 4 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 teaspoon sugar (or maple syrup)
• 8 ounces rice noodles (pho-style or thin rice noodles)
• 1 block firm tofu, sliced or cubed
• 1 cup shiitake mushrooms, sliced
• 1 cup bean sprouts
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh Thai basil
• 2 green onions, sliced thin
• 2 limes, cut into wedges
• 2 small red chilies, sliced (optional)
• Hoison sauce and Sriracha, for serving

Equipment

• Large stockpot or Dutch oven
• Fine mesh strainer or cheesecloth
• Large bowl for soaking noodles
• Sharp knife and cutting board
• Soup bowls
• Chopsticks or forks
• Ladle

Instructions

1. Char the onion and ginger: Place the halved onion and sliced ginger on a baking sheet and broil in the oven until slightly blackened (about 5-7 minutes). This step enhances the broth’s depth and fragrance.
2. Toast the spices: In a dry pan over medium heat, toast the star anise, cinnamon sticks, coriander seeds, and cloves for 2-3 minutes until fragrant. Be careful not to burn them.
3. Prepare the broth: In a large stockpot, add the vegetable broth, charred onion, ginger, toasted spices, soy sauce, and sugar. Bring to a boil, then reduce heat and let simmer uncovered for at least 45 minutes, ideally 1.5 to 2 hours. The longer it simmers, the more flavorful it becomes.
4. Strain the broth: Remove the solids by straining the broth through a fine mesh strainer or cheesecloth into another pot. Discard the solids and keep the clear broth.
5. Cook the noodles: Cook rice noodles according to package instructions, usually soaking in hot water or boiling for a few minutes until tender. Drain and set aside.
6. Prepare the tofu and mushrooms: In a skillet, lightly sauté the tofu cubes and shiitake mushrooms with a splash of soy sauce until golden and fragrant.
7. Assemble the pho bowls: Divide noodles into bowls. Top with sautéed tofu and mushrooms, bean sprouts, sliced green onions, cilantro, Thai basil, and red chilies if using.
8. Pour the hot broth: Ladle the steaming broth over the bowls just before serving to warm all ingredients through.
9. Serve with garnishes: Offer lime wedges, hoisin sauce, and sriracha on the side for guests to customize their bowls.

Tips & Variations

“For an even deeper broth flavor, roast the onion and ginger directly on an open flame or stovetop burner to get a nice char.”

You can add other vegetables like carrots, daikon radish, or bok choy to the broth for extra nutrients and flavor.

Try swapping tofu for seitan or tempeh if you want a chewier protein texture.

If you enjoy spicy pho, add fresh jalapeños or a dash of chili oil to your bowl.

For an umami boost, a splash of mushroom soy sauce or miso paste can be added to the broth.

Nutrition Facts

Note: Nutrition values may vary depending on specific ingredients and portion sizes.

Serving Suggestions

Vegetarian pho is wonderful served hot with side garnishes like fresh lime wedges, Thai basil, and cilantro to brighten each bite.

Complement your meal with a light Vietnamese spring roll or crispy vegetable egg rolls for textural contrast.

For drinks, consider a refreshing iced jasmine tea or a chilled sparkling water with lime.

Looking for more delicious recipes? Check out our Breakfast Wellington Recipe for a savory start to your day, or try the rich and comforting Braised Pork Ribs With Radish Recipe for dinner.

If you’re curious about adventurous flavors, our Bluebill Duck Recipes are sure to inspire.

Conclusion

This all recipes vegetarian pho is a delicious, comforting bowl that brings the authentic taste of Vietnam right into your kitchen with a vegetarian twist. The rich, spiced broth combined with fresh herbs and tender noodles creates a nourishing meal that’s perfect any time of year.

Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress and satisfy with its vibrant flavors and wholesome ingredients.

Taking the time to make the broth from scratch elevates this dish beyond just another soup, offering a sensory experience filled with warmth and freshness. Plus, the recipe is highly adaptable, allowing you to incorporate your favorite vegetables and proteins easily.

Give it a try and enjoy a beautiful bowl of vegetarian pho that’s both healthy and deeply flavorful.

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