Pho Broth Recipe Vegetarian: Easy, Flavorful & Healthy Guide

There’s something truly comforting about a warm bowl of pho, the traditional Vietnamese noodle soup known for its fragrant broth and fresh, vibrant ingredients. But what if you want to enjoy this beloved dish without the meat?

Enter the vegetarian pho broth recipe—a delightful, aromatic broth that captures all the essence of the classic dish using wholesome plant-based ingredients. This recipe is perfect for anyone craving a nourishing meal that’s both light and deeply flavorful.

Using a combination of fresh vegetables, spices, and herbs, this vegetarian pho broth is not only healthy but also incredibly satisfying. It’s an excellent base for customizing your pho bowls with tofu, mushrooms, or your favorite vegetables.

Whether you’re a longtime vegan or just looking to add more plant-based meals to your routine, this recipe will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

This vegetarian pho broth is a game-changer for anyone who loves rich, savory flavors without relying on animal products. It’s:

• Richly flavored: The combination of toasted spices like star anise, cloves, and cinnamon creates a broth bursting with depth and warmth.
• Nutritious: Loaded with fresh vegetables and herbs, it provides vitamins, antioxidants, and fiber.
• Versatile: Use it as a base for pho or other Asian-inspired soups.
• Easy to make: With simple ingredients and clear steps, it’s accessible for cooks of all levels.
• Customizable: Add your favorite vegetables, proteins like tofu or tempeh, and herbs to make it your own.

Ingredients

• 2 medium yellow onions, peeled and halved
• 1 large piece of ginger (about 3 inches), sliced lengthwise
• 4 cloves garlic, smashed
• 8 cups water
• 3 large carrots, roughly chopped
• 2 stalks celery, chopped
• 1 small daikon radish, peeled and sliced (optional)
• 3 whole star anise pods
• 4 whole cloves
• 1 cinnamon stick (about 3 inches)
• 1 tablespoon coriander seeds
• 1 tablespoon soy sauce or tamari for gluten-free option
• 1 tablespoon sugar (preferably palm sugar or brown sugar)
• Salt, to taste
• Fresh herbs for garnish: cilantro, Thai basil, green onions, and lime wedges
• Rice noodles, prepared according to package instructions

Equipment

• Large stockpot (6-8 quarts)
• Skillet or grill pan (for toasting)
• Fine mesh strainer or cheesecloth
• Cutting board and sharp knife
• Ladle
• Soup bowls

Instructions

1. Char the onions and ginger: Heat a skillet or grill pan over medium-high heat. Place the halved onions and sliced ginger cut-side down. Allow them to char and blacken slightly, about 5-7 minutes. This step adds a smoky depth to your broth.
2. Toast the spices: In the same dry skillet, toast the star anise, cloves, cinnamon stick, and coriander seeds until fragrant, about 2-3 minutes. Keep an eye on them to avoid burning.
3. Prepare the broth base: In a large stockpot, add the toasted spices, charred onions and ginger, garlic, carrots, celery, and daikon (if using). Pour in 8 cups of water and bring to a boil over high heat.
4. Simmer the broth: Once boiling, reduce heat to low and let the broth simmer gently for at least 1.5 to 2 hours uncovered. This slow simmer allows the flavors to fully develop. Occasionally skim any foam or impurities off the surface.
5. Season the broth: After simmering, strain the broth through a fine mesh strainer or cheesecloth into a clean pot. Discard the solids. Stir in the soy sauce, sugar, and salt to taste. Adjust seasoning as needed.
6. Prepare the pho bowls: Cook rice noodles according to package instructions. Divide noodles into serving bowls. Ladle the hot broth over the noodles.
7. Add toppings and garnish: Top your bowls with fresh herbs like cilantro, Thai basil, and green onions. Serve with lime wedges and optional chili slices for extra heat.

Tips & Variations

“The secret to an amazing vegetarian pho broth lies in the toasting and charring of the aromatics. Don’t skip this step—it transforms the broth from bland to spectacular!”

• Make ahead: This broth can be made in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Mushroom boost: To add umami depth, add dried shiitake mushrooms in step 3 and strain them out with the solids.
• Spice level: For a spicier broth, add a few slices of fresh ginger or a small dried chili during simmering.
• Protein options: Add tofu cubes, seitan, or tempeh to your pho bowls for extra protein.
• Low sodium: Adjust soy sauce and salt to suit your dietary needs.

Nutrition Facts

Serving Suggestions

A classic pho bowl is all about fresh, vibrant toppings. Alongside the noodles and broth, serve your pho with:

• Fresh bean sprouts for crunch
• Thinly sliced jalapeños or Thai bird chilies for heat
• Lime wedges to brighten the flavors
• Fresh herbs such as Thai basil, cilantro, and mint
• Sriracha or hoisin sauce for dipping or drizzling

For a heartier meal, add grilled tofu, sautéed mushrooms, or steamed bok choy. You can also pair this pho with a side of Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up the flavorful broth.

Conclusion

This vegetarian pho broth recipe is a beautiful way to enjoy the classic Vietnamese soup while embracing plant-based eating. The careful toasting and charring of spices and aromatics create a broth that’s rich, warming, and irresistibly fragrant.

It’s perfect for cozy dinners, meal prep, or whenever you want a comforting bowl of soup loaded with fresh herbs and vibrant flavors.

By making your own broth, you control the ingredients and can tailor it to your taste and dietary preferences. Plus, it opens the door to endless creative bowl options—from tofu and mushrooms to crunchy vegetables and spicy condiments.

Try pairing this recipe with other plant-based dishes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or explore Vegetarian Swiss Chard Recipes for Healthy Meals to complement your meal.

Enjoy the soothing, nourishing flavors of this vegetarian pho broth anytime you crave a taste of Vietnam at home!

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