Vegan Pho Recipe
Vegan pho is a plant-based take on Vietnam's classic noodle soup, featuring a flavorful vegetable-based broth infused with spices like star anise, cinnamon, and ginger. Topped with tofu, fresh herbs, and vibrant veggies, this dish delivers bold, comforting flavors. It's quick to prepare, healthy, and perfect for a nourishing dinner.
Equipment
- Large pot or Dutch oven
- Fine mesh sieve
- Cutting Board and Knife
- Wooden spoon or spatula
- Ladle
Ingredients
- 2 tablespoons Oil (e.g., sunflower or avocado oil)
- 1 large Onion (halved)
- 4 inch Piece of ginger (halved lengthwise)
- 6 Star anise pods
- 2 Cinnamon sticks
- 4 Cloves
- 1 tablespoon Coriander seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Cardamom pods
- 8 cups Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Coconut sugar
- Salt to taste
- 8 oz Rice noodles (flat, pho-style)
- 1 cup Shiitake mushrooms (sliced)
- 1 Block tofu (firm, cubed and pan-fried)
- 1 cup Bean sprouts
- Fresh cilantro and Thai basil (small bunches)
- 1 Lime (cut into wedges)
- 2 Green onions (thinly sliced)
- 1 Red chili (sliced, optional)
- Hoisin sauce and Sriracha (for serving)
Instructions
- Roast Aromatics: Heat oil in a pot, roast onion halves and ginger for 3-5 minutes.
- Toast Spices: Add star anise, cinnamon, cloves, coriander, fennel, and cardamom. Toast for 1-2 minutes.
- Build Broth: Add vegetable broth, soy sauce, coconut sugar, and salt. Boil, then simmer for 30-40 minutes.
- Prepare Noodles & Tofu: Cook noodles, fry tofu until golden.
- Strain Broth: Strain broth to remove solids, return to heat.
- Add Mushrooms: Add sliced shiitake mushrooms, simmer for 5 minutes.
- Assemble: Place noodles in bowls, and pour broth over with mushrooms.
- Garnish & Serve: Nut with bean sprout, cilantro, Thai basil, green onion and chili. This is best served together with lime, hoisin, and Sriracha.
