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Vegan Pho - Vietnamese Noodle Soup
50 min
Main
Soup
Servings
Total
50 minPrep
15 minCook
35 minContains
soy
sesame
Swap out
gluten
Free from
peanut
tree nut
Ingredients
Pho soup
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1medium yellow onion, quartered
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2medium shallots, cut in half
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2garlic cloves, cut in half
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3 Tbsp (24 g)fresh ginger, sliced
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1cinnamon stick, cut in half
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½ tspwhole peppercorns
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6whole cloves
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3star anises
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1 tsp (5 mL)vegetable oil
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5 cups (1200 mL)water
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1vegetable bouillon cube, crushed
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6.3 oz (180 g)button mushrooms, sliced
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1carrot, thinly sliced (optional)
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½medium broccoli, cut into florets
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1 tsp (5 mL)rice vinegar (optional)
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6.3 oz (180 g)dry white rice noodles
Tofu strips
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½ Tbsp (7 mL)vegetable oil
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5.8 oz (165 g)firm tofu, pressed, thinly sliced
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¼ tspsalt
Toppings
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¼lime, cut into wedges
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½ cup (45 g)fresh bean sprouts
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2 Tbsp (3 g)fresh basil
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1 Tbsp (15 mL)hoisin sauce
Directions
- Add the onion, shallots, garlic, ginger, cinnamon stick, peppercorns, cloves, and star anise to a large pot on medium-high heat. Dry roast until fragrant, about 2 minutes, stirring continuously.
- Then add the oil and continue to cook for another 1 minute.
- Add the water and bouillon, bring to a boil, then reduce to a simmer, partially cover and cook for 25 minutes to flavour the broth.
- Meanwhile, heat some oil in a large pan on medium-high heat. Add the tofu to the pan, sprinkle over the salt, and do not disturb until the bottom is golden, about 5 - 8 minutes. Then flip and cook on the other side until golden.
- When the broth is cooked, scoop out the onion, shallots, garlic, ginger, and spices.
- To this broth, add the veggies, soy sauce, and vinegar. Partially cover and simmer for 5 minutes.
- Meanwhile, add the rice noodles to a large bowl and cover with boiling water. When al dente, after about 3 - 5 minutes, drain, rinse, and divide between the serving bowls.
- To serve, ladle the veggies and broth over the noodles. Serve with the cooked tofu and load with desired toppings. Serve immediately and enjoy while hot!
Storage
- This soup is best enjoyed immediately.
- Leftovers can be stored in an airtight container for up to 1 day and reheated before serving.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 43%
• dry white rice noodles
Proteins 5%
• firm tofu
Fruits & Veggies 52%
• medium yellow onion
• medium shallot
• garlic clove
• fresh ginger
• button mushrooms
• carrot
• medium broccoli
• lime
• fresh bean sprouts
• fresh basil
Calcium
• firm tofu
Fat
• vegetable oil
• vegetable oil
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
So good! The flavours are so authentic. My only issue is that I wanted more 😂
A light, filling dinner that goes down so easy and smooth! ✨
This is delicious! I didn't know I could do Pho on my own 🥹
It's my husband's Favorite meal and your recipe tops it😍 thank you thank you thank you
Love Evi from Germany
I use this recipe every time I make pho, it is amazing! I usually switch the broccoli for bok choy. I love the smell of the toasting spices ❤️
This was the only recipe so far I would say I disliked. The flavor was just not doing it for me. It’s great to see a lot of other people enjoyed it. Might just be my palette.
I love Pho, and this was pretty amazing!
My first time preparing and eating pho. I made a version with what I had on hand.
It was so good. The fresh basil and lime juice made it go to another level. My mom loved it too
I didn't have star anises and a vegetable bouillon cube, nor substitutes, so I didn't put it
I used spinach instead of brocolli; apple vinegar instead of rice vinegar; instant noodle instead of rice noodles and; fresh chicory instead of bean sprouts.
I made a homemade version of hoisin sauce -as I never seen it selling where I live- and a homemade version of sriracha sauce - as it stopped selling in the store nearby.
Instead of tofu, I used cooked chickpeas. After toasting it with the oil and a double amount of salt, I let it drying for a long time in the frying pan, until it was almost totally dried. It tasted like pieces of chicken breast when it is made with no sauce, just with a little bit of oil. I recomend trying it, it was very good.
I changed mostly the vegetables and it was still delicious.
Your guy's site and recipes are really really good :)
Making this recipe was also my first time eating pho. I have not yet found a vegan pho at a restaurant that I like better than this so I guess I’m officially spoiled now ;)
Well you have hit on your hands. The smell of the broth generated a comment from my son-in-law are we having pho tonight. My daughter said the last time she tried to make pho it was way more involved. They both said this rivals some of the pho restaurants here in San Francisco. Definitely a keeper
I have made this already 5-6 times and it's still a favourite!
I've made the recipe twice now, always with a few adjustments because I can't just copy a recipe when I cook😄, but it's definitely become one of my new favorite dishes
I made this but did not have as much flavour as I was expecting. Had to add salt and it was too late then. I don’t have here (in Australia) veggie cubes, so I use ‘Vegeta’ (vegan seasoning) and I wasn’t sure how much to add, so perhaps it needed more.
I noticed you use the veggie cubes in many recipes so it would be good for me to know how much powder to use for every cube. Even if it is not precise, but at least an idea. Thank you!
I made pho before but it was way more laborsome and took way longer. This was such a simple recipe with almost the same result! I used Sichuan peppercorns instead of regular ones and I used ramen noodles instead of rice ones. I also made a bigger batch of the soup to last me two extra days. The addition of fresh bean sprouts is a must! It gives a lovely fresh crunch to every spoonful.
Delicious!! Easy to make. This will definitely be a staple in our house. It's so filling without feeling heavy. 5 limes 🍈🍈🍈🍈🍈 rating 😋
Amazing!
I have a question! What do you use the onion, shallots, garlic, ginger, and spices for, after you take them out of the broth? Feels bad to throw them out.
Hey! I am really looking forward to make it
Can I switch 3 star anises With something else/live them out? :)
So yummy, loved the lime and basil topping. Used leak instead of onion as that is all I had and it turned out fantastic fantastic. Thank you!
Amazing recipe and easy to make. And way better than what I get at the local asian Fastfood...thank you!
I made this recipe for my family and it was absolutely delicious! We didn't have cinnamon sticks so I used ground cinnamon and it worked really well. One of my new favourites for sure <3
This was delicious! But when we poured boiling water over the noodles and let it sit for only one minute the noodles remained very hard. It was only after cooking it according to the packet directions that we get less hard pho noodles. Did we do something wrong?
To replace star anise that is not readily available, I used a combination of 1/4tsp anise seed and 1/4tsp fennel seed to replace one star anise. The whole family LOVES this recipe! Thank you!
I absolutely love it AND I’m not even soup person. Now all I have to do is force every single person in my family to learn this recipe by heart in case I get sick😅❤️
Absolutely delicious and so easy to make! Loved how it was basically a one-pot recipe! The base method for making the soup has inspired me so much for my general soup-making process. Thank you for sharing <3
Love Love Love it! Simple and Delicious.
Such a great recipe!
Making it for my veganism opposing parents today and am sure to sweep them off their feet with it ;)
I've made this 3 times and each time was better than the last!!
I'm not vegan or vegetarian, but stumbled upon this recipe years ago when I was looking to make easy pho at home. Without the bones and all, using this recipe cuts the cooking time down by hours, so I gave it a try; It's been a staple recipe for me ever since. No joke, I had doubts it would taste like the real thing, but I'm still in shock to this day that it tastes identical to a bone-broth pho! It's simply delicious, thank you for sharing!
I have been making this recipe again again and again over the past years. I highly recommend smoked tofu and just a dash white miso in the soup to bring the flavours out even more (even miso is defenitely not something you usually put into pho...). Even my non-vegan parents approve.
It was my first ever pho. It is very special. An interesting recipe but nothing that I will have on a weekly basis. Because I am not that used to the pho taste.
I love this recipe - have made it again and again over the past couple of years. I use buckwheat soba instead of the rice noodles which probably makes my version not-pho but it's delicious!
Really good vegan Pho that reminded us of Vietnam!
LOVED this recipe! Just made it for dinner tonight and my husband and I have full and nourished happy bellies. ❤