Vegan Pho Broth Recipe Easy and Flavorful Guide

There’s something incredibly comforting about a steaming bowl of pho, the traditional Vietnamese noodle soup known for its aromatic broth and fresh herbs. If you’re vegan or just looking to enjoy a plant-based twist on this beloved classic, you’re in the right place!

This vegan pho broth recipe captures all the rich, deep flavors you crave without using any animal products. The secret lies in slow-simmered vegetables and spices that mimic the complexity of traditional pho broth, creating a light yet deeply flavorful base perfect for your favorite noodles and toppings.

Whether you’re new to vegan cooking or a seasoned plant-based foodie, this recipe is approachable, nourishing, and utterly delicious. It’s a great way to warm up on chilly days or impress friends with a vibrant, homemade meal.

Plus, it’s adaptable to your pantry and taste preferences, making it a versatile addition to your recipe collection.

Why You’ll Love This Recipe

This vegan pho broth is a game-changer for anyone craving authentic Vietnamese flavors without the meat. It uses simple, wholesome ingredients to create a broth that’s both fragrant and satisfying.

The long simmering of spices like star anise, cinnamon, and cloves brings out layers of aroma and warmth that make every spoonful comforting.

It’s naturally gluten-free and free from any animal products, making it perfect for vegan, vegetarian, and allergy-friendly diets. Plus, you can customize the broth with your favorite vegetables or spice levels.

If you love cooking with fresh herbs and enjoy building your own bowls, this recipe will become a staple in your kitchen.

Ingredients

• 10 cups water
• 2 large yellow onions, halved
• 4-inch piece of fresh ginger, sliced lengthwise
• 3 star anise pods
• 4 whole cloves
• 2 cinnamon sticks
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 3 dried shiitake mushrooms
• 2 medium carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
• 1 tablespoon coconut sugar or brown sugar
• Salt to taste
• Rice noodles, cooked according to package instructions
• Fresh herbs for garnish: basil, cilantro, green onions
• Bean sprouts, lime wedges, and sliced chili for serving

Equipment

• Large stockpot or soup pot
• Strainer or fine mesh sieve
• Wooden spoon or tongs
• Knife and cutting board
• Measuring spoons and cups
• Bowls for serving

Instructions

1. Char the onions and ginger: Place the halved onions and sliced ginger on a baking sheet under the broiler. Broil for about 5-7 minutes, turning once, until they develop a nice char. This step adds a smoky depth to the broth.
2. Toast the spices: In a dry pan over medium heat, toast the star anise, cloves, cinnamon sticks, coriander seeds, and fennel seeds for 2-3 minutes until fragrant. Be careful not to burn them.
3. Add water and ingredients to pot: Pour the 10 cups of water into a large stockpot. Add the charred onions, ginger, toasted spices, dried shiitake mushrooms, carrots, and celery.
4. Simmer the broth: Bring the mixture to a boil, then reduce heat and let it simmer gently for at least 1.5 to 2 hours. The longer it simmers, the more flavorful it becomes.
5. Season the broth: After simmering, strain the broth through a fine mesh sieve into another pot or large bowl. Discard solids. Stir in the soy sauce (or tamari), coconut sugar, and salt. Taste and adjust seasoning as needed.
6. Prepare the noodles and toppings: Cook rice noodles according to package directions. Prepare fresh herbs, bean sprouts, lime wedges, and sliced chili to serve alongside.
7. Assemble your pho bowls: Place noodles in bowls, ladle hot broth over them, and top with fresh herbs, bean sprouts, and a squeeze of lime. Add chili slices for heat if desired.

Tips & Variations

“For an even richer broth, add a piece of kombu seaweed during the simmering process—it infuses a subtle umami flavor that elevates the soup.”

• Make it gluten-free: Use tamari instead of soy sauce and ensure your rice noodles are gluten-free.
• Boost umami: Add a splash of mushroom soy sauce or miso paste at the end for more depth.
• Customize your veggies: Feel free to add bok choy, napa cabbage, or daikon radish to the broth.
• Spice it up: Include a few slices of fresh ginger or a dash of chili oil while serving for extra warmth.
• Make ahead: The broth tastes even better the next day. Store in the fridge for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving Suggestions

This vegan pho broth serves as a perfect base for a vibrant, customizable meal. Serve with cooked rice noodles and a variety of fresh, crunchy toppings like bean sprouts, Thai basil, cilantro, sliced jalapeños, and lime wedges.

For added protein, include tofu cubes, seitan strips, or tempeh.

Pair with a light Vietnamese spring roll or a simple cucumber salad to round out your meal. If you want to explore more vegan recipe ideas that celebrate fresh vegetables and bold flavors, check out Peruvian Vegetable Recipes for Flavorful Healthy Meals or give this Vegetarian Date Cake Recipe: Moist, Easy, and Delicious a try for dessert!

Conclusion

Crafting the perfect vegan pho broth is easier than you might think, and it’s a rewarding way to enjoy a classic dish with a fresh, plant-based perspective. This recipe combines aromatic spices, charred vegetables, and umami-rich mushrooms to create a broth that tastes rich and complex—without any animal products.

Whether you’re cooking for yourself, family, or friends, this vegan pho broth offers a comforting, wholesome meal that’s full of flavor and nutrition. Don’t hesitate to experiment with toppings and sides to make it your own.

For more delicious vegan cooking inspiration, explore the Vegan Bread Machine Recipe for Soft, Delicious Loaves or the creamy Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes. Happy cooking and enjoy every flavorful spoonful!

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