Vegan Pho (Vietnamese Noodle Soup) – Easy Homemade Recipe
This easy Vegan Pho is a comforting Vietnamese-inspired noodle soup made with a fragrant vegetable broth, rice noodles, mushrooms, tofu, fresh herbs, and traditional pho spices. It is light, aromatic, satisfying, and completely plant-based.
The secret to a delicious vegan pho is the broth. Toasting the spices and gently simmering them with onion, ginger, mushrooms, and vegetables creates a deeply aromatic base without the need for meat or fish.
Perfect for a cozy dinner, a light lunch, or whenever you're craving a warm bowl of Vietnamese noodle soup.
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Why You’ll Love This Vegan Pho
100% plant-based – no meat, fish, or dairy.
Fragrant and comforting – warm spices create a beautiful aromatic broth.
Packed with fresh ingredients – mushrooms, herbs, vegetables, and rice noodles.
Customizable – add your favorite tofu, vegetables, or toppings.
Great for meal prep – the broth can be prepared ahead.
Better than complicated takeout – a homemade bowl can be made with simple supermarket ingredients.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Category: Main Dishes, Soup
Cuisine: Vietnamese-inspired
Method: Stovetop
Ingredients
For the Vegan Pho Broth
1 large onion, halved
1 large piece fresh ginger, sliced lengthwise
2 cinnamon sticks
4 star anise
4 whole cloves
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 tablespoons soy sauce or tamari
1 tablespoon brown sugar
1.5 liters vegetable broth
500 ml water
150–200 g mushrooms, sliced
1 carrot, roughly chopped
Salt, to taste
For the Noodles and Toppings
300 g flat rice noodles
200 g firm tofu
1 tablespoon neutral oil
2 spring onions, thinly sliced
1 handful fresh Thai basil or regular basil
1 handful fresh coriander
1–2 cups bean sprouts
1 lime, cut into wedges
1 red chili, thinly sliced
Fresh mint, optional
Ingredient Notes
Rice Noodles
Use flat rice noodles similar to those traditionally served with pho. Follow the package instructions because soaking and cooking times vary between brands.
Mushrooms
Mushrooms add savory depth to the broth and can also be used as a substantial topping. Shiitake mushrooms are particularly good, but button, chestnut, or oyster mushrooms also work.
Tofu
Firm or extra-firm tofu is best for this recipe. Pan-frying it before serving gives it golden edges and a pleasant contrast to the soft noodles.
Spices
Cinnamon, star anise, cloves, coriander, and fennel create the distinctive warm aroma associated with pho.
Soy Sauce or Tamari
Soy sauce provides savory depth. Use tamari if you prefer a gluten-free option, but always check the product label if gluten-free preparation is important.
Equipment
Large saucepan or stockpot
Small frying pan
Large pot for noodles
Fine-mesh strainer
Knife
Cutting board
Wooden spoon
Serving bowls
How to Make Vegan Pho
1. Char the Onion and Ginger
Place the halved onion and ginger in a dry frying pan over medium-high heat.
Cook them cut-side down for several minutes until lightly charred.
This adds another layer of flavor to the broth.
2. Toast the Spices
In the same pan, add the cinnamon sticks, star anise, cloves, coriander seeds, and fennel seeds.
Toast for about 1–2 minutes, stirring frequently, until fragrant.
Be careful not to burn the spices.
3. Start the Broth
Add the vegetable broth and water to a large saucepan.
Add the charred onion, ginger, toasted spices, carrot, and mushrooms.
Bring everything to a gentle boil.
4. Simmer
Reduce the heat and allow the broth to simmer gently for approximately 35–45 minutes.
The longer the broth simmers, the more developed the flavor will become.
5. Season the Broth
Strain the broth through a fine-mesh strainer to remove the vegetables and whole spices.
Return the clear broth to the saucepan.
Add the soy sauce and brown sugar.
Taste and adjust with salt if necessary.
Keep the broth hot over low heat.
6. Prepare the Tofu
Pat the tofu dry and cut it into cubes or thin slices.
Heat the oil in a frying pan over medium-high heat.
Cook the tofu for several minutes on each side until golden and lightly crisp.
Set aside.
7. Prepare the Rice Noodles
Cook or soak the rice noodles according to the package instructions.
Avoid overcooking them because they will continue to soften when the hot broth is added.
Drain well.
8. Prepare the Fresh Toppings
Wash and prepare the bean sprouts, herbs, spring onions, chili, and lime.
Arrange the toppings so everyone can customize their own bowl.
9. Assemble the Pho
Divide the rice noodles between four large bowls.
Add the crispy tofu and a few slices of fresh mushrooms if desired.
Ladle the hot broth over the noodles and tofu.
10. Add Fresh Herbs and Serve
Top each bowl with bean sprouts, spring onions, fresh basil, coriander, chili, and mint.
Serve immediately with lime wedges on the side.
Squeeze fresh lime juice over the pho just before eating.
Tips for the Best Vegan Pho
Char the onion and ginger. This small step gives the broth more complexity and depth.
Toast the spices first. Heating the whole spices releases their natural oils and makes the broth much more aromatic.
Keep the broth at a gentle simmer. A slow simmer helps the flavors develop without making the broth cloudy.
Don't overcook the noodles. Rice noodles can become soft very quickly.
Taste before serving. Balance the broth with soy sauce, salt, sugar, and lime according to your preference.
Serve the herbs fresh. Fresh basil, coriander, bean sprouts, and lime provide the contrast that makes pho so enjoyable.
Easy Variations
Vegan Mushroom Pho
Add extra shiitake or oyster mushrooms for a deeper mushroom flavor.
Spicy Vegan Pho
Add sliced fresh chili, chili oil, or a little sriracha to each bowl.
Tofu Pho
Increase the amount of crispy tofu for a more substantial meal.
Vegetable Pho
Add thinly sliced carrots, bok choy, broccoli, snow peas, or other quick-cooking vegetables.
Gluten-Free Pho
Use tamari instead of regular soy sauce and verify that all packaged ingredients are gluten-free.
How to Store
Store the broth separately from the cooked noodles and fresh toppings.
The broth can be refrigerated in an airtight container for up to 4 days.
Cooked noodles are best eaten fresh because they can become soft during storage.
How to Reheat
Heat the broth gently in a saucepan until steaming hot.
Prepare fresh noodles and toppings separately, then assemble each bowl just before serving.
Avoid repeatedly boiling the broth because it can reduce the liquid and intensify the seasoning too much.
What to Serve With Vegan Pho
Vegan pho is satisfying on its own, but you can serve it with:
Fresh spring rolls
Vietnamese-style cucumber salad
Edamame
Crispy tofu
Fresh herbs
Extra bean sprouts
Lime wedges
Chili sauce
Frequently Asked Questions
Is pho vegan?
Traditional pho is usually made with meat-based broth, so it is not automatically vegan. This version uses vegetable broth, mushrooms, tofu, and plant-based seasonings instead.
What noodles are used for pho?
Pho traditionally uses flat rice noodles. Choose a medium-width rice noodle for a similar texture.
Can I make vegan pho without tofu?
Yes. Tofu is optional. You can replace it with extra mushrooms, vegetables, or another plant-based protein.
Can I make the broth ahead of time?
Yes. The broth can be prepared a few days ahead and stored in the refrigerator. Reheat it when you're ready to assemble the bowls.
Can I freeze vegan pho broth?
Yes. The strained broth can be cooled completely and frozen in an airtight freezer-safe container. Freeze the broth separately from the noodles and fresh toppings.
What gives vegan pho its flavor?
The combination of charred onion and ginger, toasted whole spices, mushrooms, soy sauce, and a long gentle simmer creates the savory and aromatic character of this vegan pho.
Recommended Kitchen Tools
A few useful kitchen tools for making homemade pho include:
Large stockpot
Fine-mesh strainer
Non-stick frying pan
Sharp chef's knife
Wooden cutting board
Large soup bowls
Reusable food-storage containers
Related Recipes
If you enjoy easy plant-based recipes from Jeanie Recipes, try:
Final Thoughts
This Vegan Pho is a comforting bowl of fragrant broth, soft rice noodles, golden tofu, mushrooms, and fresh herbs. The combination of warm spices and fresh toppings makes every bowl feel both cozy and refreshing.
The broth can be prepared ahead, making this recipe especially convenient for busy weeknights. Set out plenty of fresh herbs, bean sprouts, lime, and chili, and let everyone build their own perfect bowl.
For the best flavor, serve the pho piping hot with the fresh toppings added just before eating.