Best Ever Vegetarian Pho Recipe for Authentic Flavor

Pho is a staple Vietnamese dish beloved for its aromatic broth, tender noodles, and fresh herbs. While traditional pho is often made with beef or chicken, this best ever vegetarian pho recipe offers all the rich, comforting flavors in a plant-based version that even meat-eaters will love.

Crafted with a deeply spiced vegetable broth infused with star anise, cinnamon, and charred onions, this recipe delivers a bowl of warmth and nourishment that’s perfect for any season. Whether you’re a vegetarian, vegan, or simply looking to try something new and wholesome, this vegetarian pho will quickly become a go-to meal in your kitchen.

This recipe is surprisingly easy to make and customizable based on your favorite veggies and garnishes. From silky rice noodles to vibrant fresh herbs and zesty lime, every bite bursts with flavor and texture.

Plus, it’s a great way to enjoy a healthy, satisfying meal that feels indulgent but is packed with nutrients.

Why You’ll Love This Recipe

This vegetarian pho boasts a deeply flavorful broth that mimics the traditional pho experience without any meat. The combination of spices like star anise, cloves, and cinnamon creates that signature aromatic taste that fills your kitchen during cooking.

The recipe is versatile and perfect for meal prepping — the broth can be made ahead, and the noodles and toppings quickly assembled when ready to serve. It’s also gluten-free if you use rice noodles, and naturally vegan.

This dish is a fantastic way to enjoy a comforting bowl that’s light on calories but heavy on taste, making it ideal for cozy dinners or when you want a wholesome, nourishing lunch.

Ingredients

• 8 cups vegetable broth (homemade or low-sodium store-bought)
• 1 large yellow onion, halved
• 4-inch piece ginger, sliced and lightly smashed
• 3 star anise pods
• 4 whole cloves
• 1 cinnamon stick
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon brown sugar
• 8 oz dried rice noodles
• 200g firm tofu, sliced and pan-fried or baked
• 1 cup shiitake mushrooms, sliced
• Bean sprouts for garnish
• Fresh herbs: Thai basil, cilantro, and mint
• 1 lime, cut into wedges
• 2 green onions, chopped
• 1-2 fresh red chilies, thinly sliced (optional)
• Hoison sauce and Sriracha, for serving

Equipment

• Large stockpot or soup pot
• Cast iron skillet or non-stick pan (for tofu)
• Fine mesh strainer
• Large bowls for serving
• Slotted spoon or spider strainer (optional)
• Sharp knife and cutting board
• Measuring spoons and cups

Instructions

1. Char the onion and ginger: Place the halved onion and sliced ginger under a broiler or directly on a gas flame until blackened and fragrant, about 5 minutes. This adds smoky depth to the broth.
2. Prepare the broth: In a large stockpot, add the vegetable broth, charred onion, ginger, star anise, cloves, and cinnamon stick. Bring to a boil, then reduce to a simmer. Cover and let it simmer gently for 45 minutes to 1 hour to develop rich flavors.
3. Season the broth: After simmering, strain the broth through a fine mesh strainer into another pot to remove solids. Stir in soy sauce and brown sugar. Adjust seasoning with salt or more soy sauce as needed. Keep warm on low heat.
4. Prepare noodles: Cook rice noodles according to package instructions until tender but firm. Drain and rinse with cool water to stop cooking. Set aside.
5. Cook tofu and mushrooms: While broth simmers, slice tofu into thin rectangles. Heat a skillet over medium heat with a tablespoon of oil, and pan-fry tofu until golden and crisp on both sides. In the same pan, sauté shiitake mushrooms until soft and slightly browned.
6. Assemble the pho: Divide cooked noodles into large serving bowls. Top with tofu, mushrooms, and chopped green onions. Ladle hot broth over the noodles and toppings.
7. Add garnishes: Serve with fresh bean sprouts, Thai basil, cilantro, mint, lime wedges, and sliced chilies. Offer hoisin sauce and sriracha on the side for added flavor.

Tips & Variations

For an even deeper broth flavor, roast the onion and ginger in the oven before simmering, or add dried shiitake mushrooms directly to the broth.

Try adding different vegetables like bok choy, carrots, or daikon radish for extra texture and nutrition. You can also substitute tofu with seitan or tempeh for a different protein source.

If you prefer a spicier pho, add sliced jalapeños or a dash of chili oil directly to your bowl. For a gluten-free version, ensure your soy sauce is tamari or use coconut aminos.

Nutrition Facts

Serving Suggestions

Serve your vegetarian pho piping hot, alongside crispy spring rolls or a fresh cucumber salad for a refreshing contrast. It pairs beautifully with iced jasmine tea or a light, fruity white wine.

For a heartier meal, add a side of steamed edamame or a bowl of Kosher Sushi Salad Recipe for some complementary Asian flavors. And if you love experimenting with dough-based dishes, you might enjoy baking a batch of Magic Dough Recipe to serve on the side.

Conclusion

This vegetarian pho recipe effortlessly captures the essence of traditional Vietnamese pho with a fresh, plant-based twist. It’s a heartwarming bowl of goodness, perfect for cozy nights or impressing guests with its complex flavors and beautiful presentation.

The broth is the star here, simmered slowly to develop a fragrant, savory base that’s enhanced with fresh herbs and zesty lime at the table. Whether you’re new to vegetarian cooking or a seasoned plant-based foodie, this pho is sure to become a favorite in your recipe collection.

Don’t forget to experiment with toppings and garnishes to make it your own. For more creative recipes that bring global flavors to your kitchen, check out our Lump Of Coal Recipe or indulge in the comforting sweetness of the Marzipan Challah Recipe.

Happy cooking and enjoy your delicious bowl of vegetarian pho!

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