This vegan pho recipe brings the exotic flavors of traditional Vietnamese cuisine right to your kitchen. Using aromatic spices, nutritious vegetables and satisfying rice noodles, this soup delivers a comforting and healthful meal that's perfect for any night of the week.
Although most ingredients in this recipe are common, a few might not typically be found in your pantry. Star anise, a beautiful, star-shaped spice, adds a distinctive licorice-like flavor to the broth. Similarly, cardamom pods and whole coriander seeds may not be everyday staples, but they're essential for achieving the authentic taste of Pho. You can usually find these spices in the international aisle of your supermarket or at a local Asian grocery store.
Vegan Pho: Vietnamese Noodle Soup Ingredients
White onion: Adds a savory depth to the broth and caramelizes beautifully under the broiler.
Ginger: Brings a warm, spicy, and slightly sweet flavor that's essential in pho.
Star anise: Provides a unique licorice-like flavor to the dish.
Cloves: Offers a sweet, aromatic taste that pairs well with the other spices.
Cinnamon: Lends a sweet and woody flavor enhancing the warmth of the soup.
Cardamom pods: Give a sweet, spicy flavor to the broth.
Coriander seeds: Contributes a warm, nutty, spicy, and orange-flavored taste.
Vegetable stock: Acts as the liquid base of your soup.
Brown sugar: Balances the savory flavors with its molasses sweetness.
Soy sauce: Adds umami, depth, and saltiness to the soup.
Rice vinegar: Gives a tangy flavor that brightens the soup.
Rice noodles: Are light, tender and absorb the flavors of the broth.
Olive oil: Used for sautéing the mushrooms.
Shiitake mushrooms: Provide a meaty texture and earthy flavor.
Bok choy: Adds a crunchy texture and is packed with vitamins.
Extra veggies: Any other veggies you enjoy can be added for additional flavor and nutrients.
Fresh herbs, bean sprouts, lime wedges, chilies, onions, and sauces for garnishing.
One reader, Arvin Siebert says:
This vegan pho recipe is a game-changer! The broth is rich and flavorful, and the combination of spices is spot on. The veggies and noodles make it a complete meal. It's a comforting and satisfying dish that I can't get enough of. Highly recommend trying it out!
Techniques Required
How to prepare the pho broth: This involves broiling the onion and ginger, toasting the spices, and simmering the broth with the seasonings.
How to cook the rice noodles: This involves cooking the noodles separately until al dente, draining, and rinsing with cold water to prevent overcooking.
How to sauté the mushrooms: This involves heating oil in a sauté pan, adding the sliced mushrooms, and cooking until they are golden and cooked through.
How to garnish the pho: This involves assembling the garnishes such as fresh herbs, bean sprouts, lime wedges, thinly-sliced chiles, and onions on top of the pho before serving.
How To Make Vegan Pho (Vietnamese Noodle Soup)
This vegan pho recipe gives you a way to recreate this classic Vietnamese noodle soup dish using mushrooms and veggies instead of meat.
Serves:
Ingredients
For Pho Broth:
- 1large white onion,peeled and halved
- 1piecefresh ginger,(3-inch), halved lengthwise
- 5star anise
- 4whole cloves
- 3stickscinnamon,(3-inch sticks)
- 2cardamom pods
- 1tbspwhole coriander seeds
- 8cupsvegetable stock,or mushroom stock, good-quality
- 1tbspbrown sugar
- 2tsplow-sodium soy sauce,or tamari
- 2tsprice vinegar
- fine sea salt,to taste
For Pho Soup:
- 7ozthin rice noodles,uncooked
- 1tbspolive oil,or any neutral-flavored oil
- 8ozshiitake mushrooms,thinly sliced
- 2headsbaby bok choy,halved
- 2cupsextra veggies,such as sliced carrots, broccoli florets, snow peas, etc., optional
For Garnishes:
- fresh herbs,cilantro, mint, and/or Thai basil
- bean sprouts
- lime wedges
- thinly-sliced chiles,Thai bird chiles or jalapeños
- thinly-sliced onions,green onions or white onions
- sauces,hoisin and/or sriracha
Instructions
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Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil.
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Broil for about 7 to 10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
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Meanwhile, as the broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook.
-
Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stock pot over medium-high heat for about 3 minutes until fragrant.
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Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes.
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Strain out (and discard) the onions, ginger and spices. Stir the brown sugar, soy sauce and rice vinegar into the hot broth.
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Finally, taste and season the broth with salt as needed. Continue simmering on medium-low, covered, until ready to serve.
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Meanwhile, heat the oil in a sauté pan over medium-high heat. Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat.
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Then 5 minutes before the soup is ready to serve, stir the mushrooms, bok choy and veggies into the hot broth so that they can briefly cook.
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Add a handful of noodles to each individual serving bowl. Ladle the hot broth and veggies into the serving bowls. Top each bowl with lots and lots of garnishes, and finish with a generous squeeze of lime juice.
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Serve immediately.
Nutrition
- Calories: 299.14kcal
- Fat: 5.08g
- Saturated Fat: 0.67g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.13g
- Polyunsaturated Fat: 0.66g
- Carbohydrates: 58.81g
- Fiber: 6.35g
- Sugar: 7.35g
- Protein: 6.83g
- Sodium: 1606.61mg
- Calcium: 130.49mg
- Potassium: 554.29mg
- Iron: 2.97mg
- Vitamin A: 60.24µg
- Vitamin C: 55.28mg
Technique Tip for Making Vegan Pho
Toasting the star anise, cloves, cinnamon, cardamom, and coriander before adding them to the broth will enhance their flavors and give your vegan pho a deeper, more complex taste. This process, known as blooming, heats up the oils in the spices and makes them more aromatic. Just be careful not to burn them, as this can make the spices bitter.
Time-Saving Tips for Making Vegan Pho
Prep ahead: Chop and measure all ingredients in advance to streamline the cooking process.
Use store-bought broth: Save time by using pre-made vegetable broth instead of making it from scratch.
Quick-cook noodles: Opt for quick-cook rice noodles to reduce cooking time.
Multi-task: While the broth simmers, prepare the garnishes and veggies to maximize efficiency.
One-pot cooking: Consider using a large pot to cook the noodles and broth simultaneously to save time on cleaning.
Substitute Ingredients For Vegan Pho (Vietnamese Noodle Soup) Recipe
white onion - Substitute with yellow onion: Yellow onions have a slightly stronger flavor compared to white onions, but they can be used as a substitute in pho broth without significantly altering the taste of the dish.
fresh ginger - Substitute with dried ginger: Dried ginger can be used as a substitute for fresh ginger in the pho broth. Use half the amount of dried ginger compared to fresh, as it has a more concentrated flavor.
star anise - Substitute with anise seeds: Anise seeds can be used as a substitute for star anise in the pho broth. Use half the amount of anise seeds compared to star anise, as they have a stronger flavor.
whole cloves - Substitute with ground cloves: Ground cloves can be used as a substitute for whole cloves in the pho broth. Use a smaller amount of ground cloves, as they are more potent than whole cloves.
cinnamon - Substitute with cassia bark: Cassia bark can be used as a substitute for cinnamon in the pho broth. It has a similar flavor profile and can be used in the same quantity as cinnamon.
cardamom pods - Substitute with ground cardamom: Ground cardamom can be used as a substitute for cardamom pods in the pho broth. Use half the amount of ground cardamom compared to cardamom pods, as it is more potent.
whole coriander seeds - Substitute with ground coriander: Ground coriander can be used as a substitute for whole coriander seeds in the pho broth. Use a smaller amount of ground coriander, as it has a more concentrated flavor.
vegetable stock - Substitute with mushroom stock: Mushroom stock can be used as a substitute for vegetable stock in the pho broth, adding a rich umami flavor to the soup.
brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for brown sugar in the pho broth, providing a similar level of sweetness with a hint of caramel flavor.
low-sodium soy sauce - Substitute with tamari: Tamari, a gluten-free soy sauce, can be used as a substitute for low-sodium soy sauce in the pho broth, providing a rich umami flavor.
rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar can be used as a substitute for rice vinegar in the pho broth, adding a slightly fruity and tangy flavor to the soup.
thin rice noodles - Substitute with soba noodles: Soba noodles can be used as a substitute for thin rice noodles in the pho soup, adding a nutty flavor and a slightly chewy texture.
olive oil - Substitute with sesame oil: Sesame oil can be used as a substitute for olive oil in the pho soup, adding a rich, nutty flavor to the dish.
shiitake mushrooms - Substitute with oyster mushrooms: Oyster mushrooms can be used as a substitute for shiitake mushrooms in the pho soup, providing a similar meaty texture and umami flavor.
baby bok choy - Substitute with napa cabbage: Napa cabbage can be used as a substitute for baby bok choy in the pho soup, adding a mild, slightly sweet flavor to the dish.
extra veggies - Substitute with snow peas and carrots: Snow peas and carrots can be used as a substitute for extra veggies in the pho soup, adding a colorful and crunchy element to the dish.
fresh herbs - Substitute with cilantro and Thai basil: Cilantro and Thai basil can be used as a substitute for fresh herbs in the pho garnish, providing a similar aromatic and fresh flavor to the soup.
bean sprouts - Substitute with radish sprouts: Radish sprouts can be used as a substitute for bean sprouts in the pho garnish, adding a slightly peppery flavor and crunchy texture to the dish.
lime wedges - Substitute with lemon wedges: Lemon wedges can be used as a substitute for lime wedges in the pho garnish, providing a similar citrusy acidity to the soup.
thinly-sliced chiles - Substitute with sriracha sauce: Sriracha sauce can be used as a substitute for thinly-sliced chiles in the pho garnish, adding a spicy kick and a hint of garlic flavor to the dish.
thinly-sliced onions - Substitute with green onions: Green onions can be used as a substitute for thinly-sliced onions in the pho garnish, providing a milder onion flavor and a pop of color to the dish.
sauces - Substitute with hoisin sauce and chili sauce: Hoisin sauce and chili sauce can be used as substitutes for sauces in the pho garnish, providing a sweet, savory, and spicy flavor to the soup.
Best Way to Present Vegan Pho
Elevate the broth: Create a clear and flavorful pho broth by infusing it with a harmonious blend of spices and aromatics, resulting in a rich and fragrant base for the dish.
Artful noodle arrangement: Carefully arrange the al dente rice noodles in the bowl, ensuring they are visually appealing and inviting.
Garnish with precision: Adorn the dish with a vibrant array of fresh herbs, including Thai basil and cilantro, to add a pop of color and a burst of fresh flavor.
Mushroom mastery: Sauté the shiitake mushrooms to perfection, ensuring they are tender, golden, and bursting with savory umami notes.
Bok choy beauty: Showcase the vibrant green hues of the baby bok choy by carefully arranging them in the bowl, adding a touch of elegance to the presentation.
Veggie medley: Artfully incorporate a colorful assortment of extra veggies to add visual interest and a delightful crunch to the dish.
Garnish galore: Present an array of traditional pho garnishes, including bean sprouts, lime wedges, thinly-sliced chiles, and onions, allowing guests to customize their bowls to their liking.
Sauce sophistication: Offer a selection of sauces, such as hoisin and sriracha, in elegant vessels, allowing guests to enhance the flavors according to their preferences.
Essential Tools for Making Vietnamese Noodle Soup
- Chef's knife: A versatile tool used for chopping, slicing, and dicing ingredients with precision.
- Cutting board: Provides a stable surface for cutting and preparing ingredients.
- Stock pot: Ideal for simmering the pho broth and accommodating a large volume of liquid and ingredients.
- Baking sheet: Used for broiling the onion and ginger to add a charred flavor to the pho broth.
- Strainer: Essential for draining and rinsing the cooked rice noodles.
- Large stock pot: Used for simmering the pho broth and accommodating a large volume of liquid and ingredients.
- Sauté pan: Perfect for sautéing the mushrooms and other vegetables for the pho soup.
- Ladle: Essential for transferring the hot broth and vegetables into serving bowls.
- Serving bowls: Used for serving the finished vegan pho soup.
- Tongs: Useful for handling and serving the hot ingredients.
How To Store and Freeze Vegan Pho
- If you have leftovers, store the broth, noodles, and toppings separately in airtight containers in the refrigerator for up to 3-4 days
- When ready to enjoy again, reheat the broth in a pot on the stove until simmering, then add the noodles and toppings to the hot broth to warm through
- For longer storage, you can freeze the broth for up to 3 months in a freezer-safe container or zip-top bag
- Let the broth cool completely before transferring to the container or bag, leaving some space at the top for expansion
- Thaw the frozen broth in the refrigerator overnight before reheating on the stove
- It's not recommended to freeze the cooked rice noodles as they can become mushy when thawed
- If you want to prep ahead, you can cook the noodles al dente, rinse with cold water, and toss with a bit of oil to prevent sticking, then store in the fridge for a couple of days
- Most of the toppings like herbs, bean sprouts, and lime wedges are best prepared fresh for optimal taste and texture
- However, you can slice the onions and chiles in advance and store them in separate airtight containers in the fridge for a few days
How To Reheat Leftovers
- Reheat the broth in a pot on the stove over medium heat until it comes to a simmer. This will help to revive the flavors and ensure that the broth is hot enough to cook the noodles and vegetables.
- If you have stored the noodles separately from the broth, you can reheat them by placing them in a colander and pouring boiling water over them. Let them sit for a minute or two until they are heated through, then drain well.
- If the noodles were stored in the same container as the broth, you can reheat them together in the pot. Just be careful not to overcook the noodles, as they can become mushy if left in the hot broth for too long.
- While the broth is reheating, prep any fresh herbs, bean sprouts, lime wedges, chiles, or onions that you plan to use as garnishes.
- If you have any leftover cooked vegetables or mushrooms, you can add them to the pot with the broth to reheat them as well. If you have raw vegetables that you'd like to add, such as bok choy or carrots, you can slice them thinly and add them to the pot to cook for a minute or two until they are tender-crisp.
- Once the broth is hot and the noodles and vegetables are heated through, taste the broth and adjust the seasoning if needed with a bit of soy sauce, rice vinegar, or salt.
- Divide the noodles and vegetables among serving bowls, then ladle the hot broth over top. Serve immediately with the fresh garnishes on the side, so that each person can customize their bowl to their liking.
Random Fact about Vegan Pho
The Vietnamese noodle soup, also known as pho, is a popular street food in Vietnam and is often enjoyed as a breakfast dish.
Is This Vietnamese Noodle Soup Recipe Economical for Home Cooking?
The cost-effectiveness of this vegan pho recipe is quite high. The main ingredients, such as rice noodles, shiitake mushrooms, and bok choy, are affordable and widely available. The use of vegetable stock instead of meat-based broth also contributes to the cost-effectiveness. Additionally, the recipe allows for flexibility in the choice of additional vegetables, making it adaptable to seasonal and budget-friendly options. Overall Verdict: 9/10. Approximate cost for a household of 4 people: $20-$25 USD.
Is Vegan Pho Healthy or Unhealthy?
This vegan pho recipe is a healthier alternative to traditional pho, as it uses vegetable stock instead of beef or chicken stock. The recipe is packed with nutrient-dense ingredients such as:
- Shiitake mushrooms: rich in B vitamins, copper, and selenium
- Baby bok choy: high in vitamins A, C, and K, as well as calcium and iron
- Fresh herbs: provide antioxidants and anti-inflammatory properties
- Ginger and onion: known for their immune-boosting and anti-inflammatory effects
However, there are a few aspects of the recipe that could be improved to make it even healthier:
- The recipe calls for 1 tbsp of brown sugar, which adds unnecessary calories and sugar. Consider reducing the amount or using a natural sweetener like date syrup or coconut sugar.
- Soy sauce, even low-sodium, can still be high in sodium. Opt for a reduced-sodium tamari or coconut aminos for a healthier alternative.
- While olive oil is a healthy fat, it may not be the best choice for high-heat cooking. Consider using avocado oil or coconut oil, which have higher smoke points and are more stable at high temperatures.
To further enhance the nutritional value of this vegan pho, you could:
- Add more vegetables such as carrots, bell peppers, or broccoli to increase the fiber and nutrient content
- Include a source of plant-based protein such as tofu, tempeh, or edamame to make the meal more satiating and balanced
- Garnish with nutrient-dense toppings like chopped nuts, seeds, or a sprinkle of nutritional yeast for added protein, healthy fats, and B vitamins
With a few minor adjustments, this vegan pho recipe can be a nourishing and satisfying meal that supports overall health and well-being.
Editor's Thoughts on This Vegan Vietnamese Noodle Soup Recipe
The recipe for vegan pho is a delightful and flavorful twist on the traditional Vietnamese noodle soup. The combination of aromatic spices, charred onion, and ginger creates a rich and fragrant broth that is both comforting and satisfying. The addition of shiitake mushrooms, bok choy, and extra veggies adds a wonderful depth of flavor and texture. The garnishes of fresh herbs, bean sprouts, and lime wedges provide a bright and zesty finish to the dish. Overall, this vegan pho recipe is a delightful and nourishing option for those seeking a plant-based alternative to the classic pho.
Enhance Your Vegan Pho (Vietnamese Noodle Soup) Recipe with These Unique Side Dishes:
Other Alternative Recipes Similar to Vegan Vietnamese Noodle Soup
Suggested Appetizers and Desserts to Serve with Vietnamese Noodle Soup
Why trust this Vegan Pho (Vietnamese Noodle Soup) Recipe:
This recipe offers a traditional Vietnamese dish with a modern twist, using shiitake mushrooms and baby bok choy to create a flavorful and nutritious vegan version of the classic pho. The combination of aromatic spices such as star anise, cinnamon, and coriander seeds infuses the broth with rich and complex flavors. The use of rice vinegar and soy sauce adds depth to the broth, while the variety of fresh herbs, bean sprouts, and lime wedges as garnishes provides a burst of freshness and color. This recipe is a delicious and trustworthy option for those seeking a satisfying and authentic vegan pho experience.
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