If you crave the warm, aromatic comfort of pho but want it entirely plant-based and quick to prepare, this Vegan Pho delivers. The broth is deeply savory and fragrant without beef bones or long simmering. Instead, we develop rich flavor from charred aromatics, toasted whole spices, fresh ginger and garlic, soy sauce, rice vinegar, and a neutral vegetable stock. The result captures the familiar pho profile—bright, warming, and utterly satisfying—without any animal products.
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: When lightly sautéed, red onion adds natural sweetness and body to the broth, helping mimic the subtle sweetness present in classic pho.
Ginger + garlic: These aromatics are essential. Ginger brings brightness and warmth; garlic contributes savory depth. Together they form the backbone of a flavorful vegan broth.
Coriander seeds, cardamom pods, and cloves: Toasted whole spices provide the citrusy, floral, and warm notes that define pho’s aromatic profile.
Carrots + celery: These vegetables lend sweetness, earthiness, and richness as they simmer, helping replace the mouthfeel usually provided by bones.
Soy sauce + rice vinegar: Soy sauce supplies umami and salt; rice vinegar adds acidity to brighten the broth and balance flavors.
Sugar: A small amount rounds the broth, smoothing spice edges and enhancing the overall balance.
How to Make Vegan Pho
- Heat oil in a large pot over high heat. Add the chopped red onion and sauté about one minute to release its sweetness.
- Stir in crushed ginger, garlic, coriander seeds, cardamom pods, and cloves. Cook a couple of minutes until fragrant and lightly toasted.
- Add chopped carrots, celery, water, vegetable broth, soy sauce, rice vinegar, sugar, and a pinch of salt. Bring to a boil.
- Reduce heat and simmer gently for 30 minutes to let flavors meld. Strain the broth through a sieve and discard solids.
- Serve over thin rice noodles with baked or pan-seared tofu, steamed or raw vegetables, and generous garnishes like bean sprouts, scallions, cilantro, Thai basil, lime wedges, and sriracha.
Full recipe details are in the recipe card below.
Recipe Tips
Toast your spices: Toasting coriander, cloves, and cardamom with the aromatics deepens the broth’s flavor and adds that signature warmth.
Balance with sweetness: A little sugar brightens and smooths the savory and acidic elements so the broth tastes rounded.
Season at the end: Adjust salt after simmering and straining since broths and soy sauces vary in saltiness.
Use a mild veggie broth: A clean, neutral vegetable broth lets the spices shine without making the broth overly earthy.
Serving Suggestions
Vegan pho is most enjoyable with plentiful toppings. For an authentic bowl, add bean sprouts, Thai basil, cilantro, scallions, lime wedges, sliced jalapeño, and sriracha. For extra richness, finish with a drizzle of chili crisp or sesame oil. Pair the soup with crispy vegetable spring rolls, fresh summer rolls, or a simple cucumber salad, or use the broth as a base for noodle bowls or ramen-style builds.
FAQ
Thin rice noodles (pho noodles or banh pho) work best because they absorb the broth quickly and stay tender without getting mushy. Look for vermicelli or rice sticks at an Asian grocery if possible.
Yes. The vegan broth freezes very well in airtight containers for up to 3 months. Thaw and reheat gently before serving.
It won’t taste like beef pho, but it can absolutely capture the same aromatic, balanced, and comforting flavor profile through spices and aromatics.
Please leave a review if you make this recipe — feedback helps improve recipes and the experience for everyone.
Vegan Pho (Quick & Easy)
Shreya Walia
3
10 mins
30 mins
Ingredients
Broth
- 1.5 tbsp oil
- 1 cup large red onion, chopped
- 25 g ginger, crushed
- 1 tbsp garlic, crushed
- 2 tsp coriander seeds
- 2 cardamom pods
- 2 cloves
- 1 cup carrot, roughly chopped
- 1.5 cup 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 cup vegetables (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, to taste
Instructions
- Sauté the aromatics: Heat oil in a large pot over high heat. Add chopped red onion and sauté about one minute.
- Add the ginger, garlic, and spices: Stir in ginger, garlic, coriander seeds, cardamom, and cloves. Cook until fragrant and lightly toasted.
- Build the broth: Add carrots, 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 and adjust seasoning.
- Assemble bowls: Divide cooked rice noodles into bowls, ladle hot broth over them, and top with tofu, vegetables, and garnishes.
Notes
Storage: Store broth and noodles separately for 2–3 days to prevent soggy noodles. Reheat the broth gently on the stove.
Freezing: The broth freezes well in airtight containers for up to 3 months. Thaw and warm slowly.
Gluten-free option: Substitute tamari for soy sauce and use certified gluten-free rice noodles.
Brighten before serving: A squeeze of lime or a splash of rice vinegar just before serving lifts the flavors.
Variations:
Mushroom broth: Simmer dried or fresh shiitake or oyster mushrooms with the aromatics for extra umami.
Spicy pho: Add chili paste, sambal oelek, or chili crisp to taste.
Creamy pho: Stir in a splash of coconut milk for a richer broth.
Protein boost: Add marinated or pan-seared tofu, tempeh, or soy curls for a heartier bowl.
Nutrition
Carbohydrates: 82 g,
Protein: 12 g,
Fat: 10 g,
Sodium: 1882 mg
Nutrition information is an approximation.