Traditional Pho broth is made from beef bones that simmer for hours. This vegetarian pho recipe skips the beef broth entirely and uses store-bought vegetable stock as a time-saving shortcut. While it’s common to char the yellow onion and ginger in the oven first, this recipe skips the oven entirely. Instead, you’ll brown some sliced onion, ginger, and garlic in the bottom of the soup pot. Add a splash of water now and then to help the onions pick up a caramelized flavor, and everything will get nice and golden in 10 minutes or less. This way, there’s no need to dirty an extra pan or wait for your entire oven to preheat!
How to Make Vegan Pho
To make this Vietnamese noodle soup, you’ll briefly toast the spices with onions, ginger, and garlic. I like to use whole spices, like star anise, cinnamon sticks, and cloves when I can find them. See the notes below the recipe card if you only have ground spices on hand. Add in the veggie broth and tamari (which is a gluten-free soy sauce that adds umami flavor), then bring the liquid to a simmer. Typically, you don’t let Pho broth come to a rolling boil, but you’ll let it gently simmer for 15 to 30 minutes. Homemade vegan pho can be ready in as little as 15 minutes when you’re pressed for time, but the depth of flavor will be better if you let it cook for 30 minutes. While the broth is simmering, cook the noodles so they’ll be ready to serve when the broth is done. The most traditional noodle to use is rice noodles, but you can use brown rice noodles, or even chickpea noodles if you like. When the broth is done cooking, strain out the solids. You’ll be left with a flavorful broth that you can ladle over the prepared noodles in individual bowls. Adjust the seasoning to taste.
Vegetarian Pho Topping Ideas
Now you get to customize your bowl! Here are some ideas that will add texture, flavor, and nutrients to your meal.
Mung bean sprouts Thai basil Fresh cilantro Sliced jalapenos Shredded carrots Chopped green onions Sauteed mushrooms (shiitakes have a meaty flavor) Crispy tofu (try Air Fryer Tofu!) Lime wedges
You can also add any roasted veggies you have on hand, like cabbage, broccoli, or bok choy. Add a squeeze of sriracha for a spicy kick!
How to Eat Pho
Before you eat this Vegan Pho, be sure to stir the toppings into the broth. This will give extra flavor to your soup! Then, traditionally you will use chopsticks to eat the noodles and veggies out of the broth and use a soup spoon to drink the broth. (You can also lift the bowl and sip the broth directly from there.) I find it challenging to eat noodles with chopsticks, so you can also use a fork or spoon to help scoop the noodles and veggies out of the broth. I hope you’ll enjoy it! If you try this Vegan Pho recipe, please leave a comment below and let me know how you like it.
