If you’ve ever wanted the warm, comforting bowl of pho without using beef bones or a long simmer, this Vegan Pho recipe is for you. The broth is aromatic and deeply savory, built from charred aromatics, toasted whole spices, fresh ginger, soy sauce, and vegetable broth. It’s naturally plant-based, quick to prepare, and captures the classic pho profile—bright, umami-forward, and comforting—without any animal products.
If you enjoy plant-based recreations of restaurant favorites, try vegan pad thai, vegan japchae, or vegan birria tacos for more ideas.
Table of Contents
- Key Ingredients for the Broth (and Why They Matter)
- How to Make Vegan Pho
- Recipe Tips
- FAQ
- Vegan Pho (Quick & Easy) Recipe
Key Ingredients for the Broth (and Why They Matter)
Red onion: Sautéed red onion contributes natural sweetness and body to the broth, helping to emulate the subtle, rounded sweetness you get from a long-simmered bone broth.
Ginger + garlic: These aromatics are essential. Ginger brings brightness and warmth while garlic adds savory depth—together they form the backbone of the broth.
Coriander seeds, cardamom pods, and cloves: Toasted whole spices give pho its characteristic fragrant, slightly citrusy, and warming notes. Toasting them briefly before simmering unlocks their oils and aroma.
Carrots + celery: These vegetables add natural sweetness, earthiness, and body, helping to replace the richness often supplied by bones in traditional pho.
Soy sauce + rice vinegar: Soy sauce supplies umami and savory saltiness while rice vinegar adds a touch of acidity to brighten and balance the broth.
Sugar: A small amount of sugar smooths and balances the flavors, highlighting the spices and rounding out the broth’s profile.
How to Make Vegan Pho
- Heat a little oil in a large pot over medium-high heat.
- Add the chopped red onion and sauté for about one minute to release its sweetness.
- Stir in the crushed ginger and garlic, then add the coriander seeds, cardamom pods, and cloves. Cook for a couple of minutes until the spices are fragrant and lightly toasted.
- Add the chopped carrots and celery, water, vegetable broth, soy sauce, rice vinegar, sugar, and a pinch of salt. Bring the mixture to a boil.
- Lower the heat and let the broth simmer gently for about 30 minutes so the flavors meld and develop.
- Strain the broth through a sieve into a clean pot or large bowl, pressing on the solids to extract as much liquid as possible. Taste and adjust the seasoning if needed.
- To assemble the bowls, cook thin rice noodles according to package directions. Divide noodles among bowls, add steamed or roasted vegetables and baked or seared tofu, then ladle the hot broth over top. Finish with bean sprouts, Thai basil (or sweet basil), cilantro, scallions, lime wedges, and sriracha to taste.
Detailed step-by-step instructions and ingredient amounts are on the recipe card below.
Recipe Tips
Toast your spices: Briefly toasting coriander, cardamom, and cloves with the aromatics unlocks a deeper, more authentic pho aroma.
Balance with a touch of sweetness: A little sugar rounds the flavors and prevents the broth from tasting flat or overly sharp.
Adjust salt at the end: Vegetable broths and soy sauces vary in saltiness, so season to taste after simmering and straining.
Choose a mild vegetable broth: A neutral, clean-tasting vegetable broth lets the spices shine rather than competing with them.
Serving Suggestions
Vegan pho is all about the toppings—build each bowl to taste. Bean sprouts, fresh basil, cilantro, sliced scallions, lime wedges, and sliced chilies add brightness and texture. For added richness, finish with chili crisp, sesame oil, or a spoonful of peanut butter for a nutty twist. Serve alongside fresh spring rolls, fried vegetable spring rolls, or a crisp cucumber salad for a complete meal.
FAQ
Thin rice noodles labeled for pho or “rice sticks” are ideal because they absorb broth quickly and remain tender. If you can’t find pho-specific noodles, thin vermicelli-style rice noodles are a good substitute. Check your local grocery or Asian market for the best options.
Yes. The vegan broth freezes very well. Store it in airtight containers for up to 3 months. Thaw gently and reheat on low to preserve flavor.
It won’t taste exactly like beef pho, but it captures the same aromatic, balanced, and comforting profile. The combination of toasted spices, aromatics, and umami from soy sauce and vegetables recreates the essence of pho without meat.
Please leave a review if you make this recipe—your feedback helps improve future recipes.
Vegan Pho (Quick & Easy)
Ingredients
Broth
- 1.5 tbsp oil
- 1 cup large red onion, chopped
- 25 g (about 1 oz) ginger, crushed
- 1 tbsp garlic, crushed
- 2 tsp coriander seeds
- 2 cardamom pods
- 2 cloves
- 1 cup medium carrot, roughly chopped
- 1.5 cups celery, roughly chopped
- 4 cups water
- 3 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- Salt to taste
Other
- 6 ounces dried rice noodles (vermicelli or rice sticks)
- 6 ounces extra firm tofu
- 1.5 cups veggies (broccoli, carrots, red cabbage, or choice)
Garnish
- Bean sprouts, to taste
- Basil, to taste
- Cilantro, to taste
- Lime wedges, to taste
- Sriracha, to taste
- Scallions, sliced
Instructions
- Sauté the aromatics: Heat oil in a large pot over medium-high heat. Add the chopped red onion and sauté about 1 minute to soften and release sweetness.
- Add ginger, garlic, and spices: Stir in the crushed ginger and garlic, then add coriander seeds, cardamom pods, and cloves. Cook for 1–2 minutes until fragrant and slightly toasted.
- Build the broth: Add the chopped carrots and celery, water, vegetable broth, soy sauce, rice vinegar, sugar, and salt. Bring to a boil.
- Simmer: Reduce heat and simmer gently for 30 minutes to let the flavors meld.
- Strain: Strain the broth through a sieve into a clean pot or bowl, pressing on solids to extract liquid. Taste and adjust seasoning.
- Assemble bowls: Cook rice noodles according to package directions. Place noodles in bowls, add tofu and vegetables, then ladle hot broth over. Garnish with sprouts, herbs, lime, scallions, and sriracha.
Notes
Storage: Store broth and noodles separately in the refrigerator for 2–3 days to prevent the noodles from becoming soggy. Reheat the broth gently on the stove.
Freezing: The broth freezes well in airtight containers for up to 3 months. Thaw and warm slowly to preserve flavor.
Gluten-free option: Use tamari instead of soy sauce and certified gluten-free rice noodles.
Brighten before serving: A squeeze of lime or a splash of rice vinegar right before serving lifts and freshens the broth.
Variations:
Mushroom broth: Add dried or fresh shiitake or oyster mushrooms for extra umami.
Spicy pho: Stir in chili paste, sambal oelek, or chili crisp for heat.
Creamy pho: Add a splash of coconut milk for a richer, velvety texture.
Protein boost: Top with marinated or pan-seared tofu, tempeh, or soy curls for a heartier bowl.
Nutrition
Calories: 453 kcal, Carbohydrates: 82 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 1 g.
Sodium: 1882 mg, Potassium: 747 mg, Fiber: 9 g, Sugar: 11 g.
Vitamin A: 12478 IU, Vitamin C: 19 mg, Calcium: 131 mg, Iron: 3 mg.
Nutrition information is automatically calculated and should be used as an approximation.