Vegan Recipes

Pho Recipe Vegan

Indulge in the aromatic and comforting world of Pho Recipe Vegan, a classic Vietnamese soup that brims with rich flavors and wholesome ingredients. Traditionally made with beef or chicken broth, this vegan version of Pho offers the same depth of taste without any animal products. Bursting with an array of herbs, spices, and fresh vegetables, this hearty and nutrient-packed soup is perfect for warming your soul on chilly days or whenever you crave a nourishing bowl of comfort. Whether you’re a seasoned vegan food lover or someone keen on exploring international cuisines, this Vegan Pho recipe is a must-try to experience the authentic tastes of Vietnam in a plant-based and delicious way. So, let’s delve into the art of preparing this flavorful and aromatic Vegan Pho!

Servings: Makes approximately 4 servings


For the Pho Broth:

  • 8 cups vegetable broth (low-sodium, if possible)
  • 1 large onion, sliced
  • 3-inch piece of ginger, sliced
  • 4 cloves garlic, minced
  • 2 cinnamon sticks
  • 2 star anise pods
  • 4 whole cloves
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup or another vegan sweetener of choice
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • Salt and pepper, to taste

For the Pho Bowl:

  • 8 ounces rice noodles (dried or fresh)
  • 1 cup sliced mushrooms (shiitake, oyster, or button mushrooms)
  • 2 cups bean sprouts
  • 1 cup sliced bok choy or baby spinach
  • 1 cup fresh herbs (Thai basil, cilantro, and mint)
  • 1 lime, cut into wedges
  • 1-2 fresh red chili peppers, thinly sliced (optional, for added heat)
  • Hoisin sauce and Sriracha sauce (optional, for serving)


For the Pho Broth:

  1. In a large pot, add the vegetable broth, sliced onion, sliced ginger, minced garlic, cinnamon sticks, star anise pods, whole cloves, soy sauce (or tamari), maple syrup (or vegan sweetener), rice vinegar, and toasted sesame oil.
  2. Bring the broth to a simmer over medium heat, and let it gently simmer for about 30 minutes to allow the flavors to meld.
  3. After simmering, taste the broth, and adjust the seasonings with salt and pepper as needed. Strain the broth through a fine mesh strainer, discarding the solids, and return the clear broth to the pot.

For the Pho Bowl:

  1. Cook the rice noodles according to the package instructions until they are al dente. Drain and set aside.
  2. In a separate pot, blanch the sliced mushrooms and bok choy (or baby spinach) in boiling water for 1-2 minutes until they are slightly tender. Drain and set aside.

Assembling the Vegan Pho Bowl:

  1. Divide the cooked rice noodles among serving bowls.
  2. Arrange the blanched mushrooms, bok choy (or baby spinach), bean sprouts, and fresh herbs on top of the rice noodles.
  3. Ladle the hot Pho Broth into each bowl, submerging the vegetables and noodles.
  4. Serve the Vegan Pho with lime wedges and sliced chili peppers on the side for added zing and heat.
  5. Optionally, provide Hoisin sauce and Sriracha sauce for diners to customize their Pho to their preferred taste.
Nutrition Facts per Serving (approximate values):
  • Calories: 334
  • Total Fat: 3g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 680mg
  • Total Carbohydrate: 69g
  • Dietary Fiber: 7g
  • Sugars: 8g
  • Protein: 9g

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