Vegan Pho
If you love pho but think it’s impossible to make a rich, comforting bowl without meat, this Vegan Pho will completely change your mind. One of the biggest challenges with plant-based pho is getting deep flavor without bones or long simmer times—but this recipe delivers that signature warmth and aroma using smart techniques and simple ingredients.
I’ve tested vegan pho many times, and this version is the one I always come back to. It’s fragrant, nourishing, and deeply satisfying while still being light and clean. In this recipe, you’ll learn how to build a flavorful vegan pho broth, which vegetables work best, how to layer toppings, and easy ways to customize the bowl to your taste.
Why You’ll Love This Recipe
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Deep, comforting flavor – No meat required
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Healthy and nourishing – Plant-based and satisfying
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Customizable – Adjust spice, veggies, and protein
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Better than takeout – Fresh, fragrant, and lighter
Ingredients & Prep
Main Ingredients Prep
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Rice noodles – Flat pho-style noodles
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Firm tofu – Pressed and sliced
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Onion – Halved
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Fresh ginger – Sliced lengthwise
Char the onion and ginger lightly to build depth in the broth.
Seasonings, Sauces, or Flavor Base
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Cinnamon sticks
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Star anise
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Cloves
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Coriander seeds
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Soy sauce or tamari
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Maple syrup or sugar
These spices create pho’s signature aroma. Toasting them briefly unlocks their flavor.
Pantry Staples
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Vegetable broth – Low sodium
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Mushrooms – Shiitake or cremini for umami
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Salt – To taste
Step-by-Step Cooking Instructions
Pre-Cooking Prep
Toast whole spices in a dry pot over medium heat for 1–2 minutes until fragrant. Remove and set aside.
Char the onion and ginger directly in the pot or under a broiler until lightly blackened. This adds richness and depth to the broth.
Cooking Method
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Add vegetable broth, toasted spices, mushrooms, onion, and ginger to the pot
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Bring to a gentle boil, then lower to a simmer
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Simmer uncovered for 30–40 minutes
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Strain broth and return liquid to the pot
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Season with soy sauce and maple syrup
While the broth simmers:
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Cook rice noodles according to package directions
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Pan-sear tofu until golden
Doneness or Texture Check
The broth should be:
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Clear but deeply fragrant
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Savory with subtle sweetness
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Well-balanced, not salty
Taste and adjust seasoning before serving.
Resting or Final Touches
Let the broth rest for 5 minutes off heat to allow flavors to settle before assembling bowls.
Pro Tips for Perfect Results
Common Mistakes to Avoid
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Skipping charring – You’ll lose depth
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Boiling too hard – Makes broth cloudy
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Over-sweetening – Pho should be balanced, not sugary
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Overcooking noodles – Cook separately to avoid mush
Recommended Tools
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Large soup pot
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Fine mesh strainer
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Skillet (for tofu)
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Ladle
Storage & Reheating Tips
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Store broth separately up to 4 days
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Freeze broth up to 2 months
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Reheat gently—do not boil
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Assemble bowls fresh
Flavor Variations
Spicy Version
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Add chili oil
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Serve with sliced Thai chilies
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Stir in chili paste
Healthy / Special Diet Option
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Gluten-Free: Use tamari and rice noodles
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Low-Sodium: Use low-sodium broth and soy sauce
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Oil-Free: Skip searing tofu
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High-Protein: Add edamame or extra tofu
Global Flavor Twist
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Mushroom-Forward: Add dried shiitake
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Lemongrass Pho: Add smashed lemongrass stalks
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Herbal: Add Thai basil and mint
Serving Suggestions
Vegan Pho is best served with:
Fresh Toppings
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Bean sprouts
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Fresh basil
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Cilantro
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Lime wedges
Add-Ins
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Sliced tofu
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Mushrooms
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Bok choy
Condiments
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Hoisin sauce
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Sriracha
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Chili oil
FAQs
Can I make this ahead of time?
Yes. The broth tastes even better the next day. Store it separately and assemble bowls just before serving.
How do I make the broth taste richer?
Use mushrooms, char the aromatics well, and toast the spices. Time and balance are key.
Conclusion
This Vegan Pho proves that you don’t need meat to make a deeply comforting, flavorful bowl of soup. It’s warming, nourishing, and full of authentic pho aroma—perfect for cozy nights or healthy meal prep.
If you enjoyed this recipe, try pairing it with another plant-based comfort dish from the blog and share it with someone who thinks vegan soup can’t be satisfying.
Vegan Pho
Ingredients
- Main Ingredients
- 8 ounces flat rice noodles pho-style
- 8 ounces firm tofu pressed and sliced
- 1 large yellow onion halved
- 3- inch piece fresh ginger sliced lengthwise
- 6 cups low-sodium vegetable broth
- 1½ cups mushrooms shiitake or cremini, sliced
- Seasonings Sauces, or Flavor Base
- 2 cinnamon sticks
- 3 star anise pods
- 4 whole cloves
- 1 tablespoon coriander seeds
- 2 –3 tablespoons soy sauce or tamari
- 1 –2 teaspoons maple syrup or sugar to taste
- Pantry Staples
- Salt to taste
- Neutral oil for searing tofu
Instructions
- In a large pot, toast cinnamon sticks, star anise, cloves, and coriander seeds over medium heat for 1–2 minutes until fragrant. Remove and set aside.
- In the same pot, char onion and ginger cut-side down until lightly blackened (about 3–5 minutes).
- Add vegetable broth, toasted spices, mushrooms, onion, and ginger to the pot.
- Bring to a gentle boil, then reduce to a low simmer. Simmer uncovered for 30–40 minutes.
- Strain the broth and return liquid to the pot.
- Season with soy sauce and maple syrup. Adjust salt to taste.
- While broth simmers, cook rice noodles according to package directions.
- Heat oil in a skillet and pan-sear tofu until golden on both sides.
- Remove broth from heat and let rest 5 minutes before serving.
- Assemble bowls with noodles, tofu, and hot broth. Add desired toppings.
Notes
- Charring the onion and ginger is key to deep flavor.
- Keep broth at a gentle simmer—boiling hard can make it cloudy.
- Cook noodles separately to prevent mushy texture.
