Easy Vegan Pho

subheading: Alright, a few notes about ingredients before we get to the recipe. To make this vegan pho soup recipe, you will need:

Veggies: We typically follow the lead of our favorite vegetarian-friendly Vietnamese restaurant here in Barcelona, and add a mixture of baby bok choy, shiitake mushrooms and sliced carrots to our veggie pho. But feel free to toss in any other soup-friendly veggies that you have on hand, such as cabbage, bell peppers, broccoli, edamame, snow peas, or other types of Asian mushrooms.

Thin rice noodles: Traditional pho is made with thin rice noodles, such as these. In order to prevent the noodles from overcooking in the broth, it’s traditional to cook pho noodles separately on their own. The noodles will then be added to each individual serving bowl, and veggies, hot broth and toppings will be layered on top of the noodles.

subheading: Pho broth: To make the most delicious vegan pho broth, you will need the following elements:

Fresh onions and ginger: Which we will briefly cook in a skillet (or you can pop them under the broiler in your oven) until they are charred, to add that classic smoky flavor to the broth.

Vegetable stock: In order to save us all an extra few hours of cooking veggie stock from scratch, I’ve written this recipe using store-bought vegetable stock as a shortcut.

Spices: There are 5 important spices in pho broth - star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds. I really recommend using the whole (not ground) spices, if possible, which we will briefly toast to bring out extra flavor. But see notes below for ground spice substitutions, if needed.

Soy sauce and rice vinegar: In lieu of traditional fish sauce, we’ll sub in soy sauce (or gluten-free tamari) and rice vinegar.

Sweetener: I used brown sugar to sweeten my broth instead of traditional yellow rock sugar, but really, any sweetener you prefer would work.

Sea salt: As always, to season your broth.

subheading: Toppings, toppings, toppings: This is one soup recipe where the toppings are not optional - they are essential to flavor delicious pho broth! Feel free to pick and choose your favorites, but I recommend at least one from each category:

Fresh herbs: The more the merrier - fresh herbs are essential for flavoring pho broth! I highly recommend a combo of fresh cilantro, fresh mint and fresh Thai basil (or Italian basil, in a pinch).

Bean sprouts: You can find these in the produce section of your grocery store, or they are always available in Asian groceries.

Lime wedges: A must for brightening up the broth.

Chiles (optional): Either sliced Thai bird chiles, jalapeños, or serrano peppers are optional if you would like to add some heat.

Onions (optional): Either sliced green onions or very-thinly-sliced white onions as a garnish.

Sauces (optional): It’s also traditional to serve pho with hoisin sauce and/or sriracha, which can be drizzled on the soup as an extra garnish.

See the recipe box below for full ingredient amounts/instructions.

Directions at gimmesomeoven.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer