Vietnamese pho is traditionally meat based, but this vegetarian pho is an excellent meat-free alternative. It delivers rich broth, layered flavors, and bright spicy notes.
This vegetarian pho is not presented as a strictly authentic version of the classic meat-based soup, but it captures the spirit: a fragrant, complex broth with plenty of body and spice. If you want a satisfying, meat-free pho, give this recipe a try.
The heart of any pho is its broth, and this recipe focuses on depth and aroma. Roasting and charring aromatics, toasting spices, and using a good vegetable stock produce a broth with a rounded, savory profile and warm, spicy highlights.
Quick Walk Through: Vegetarian Pho Soup
- Richa’s Vegetarian Pho Making Tips
- Frequently Asked Questions
- Watch How to make Vegetarian Pho Recipe Video
- More Asian Noodle Soup Recipes
Richa’s Vegetarian Pho Making Tips
Add smoky charriness: To replace the deep flavor that meat usually provides, char the onion and ginger before adding them to the broth. Charring adds smokiness and concentrates the ginger’s bite, giving the soup a satisfying, savory edge.
Spices are your friend: Use whole cinnamon, star anise, cloves and coriander seeds. Toast them briefly to release their aroma—these spices create the pho’s signature fragrance. High-quality spices make a noticeable difference.
Don’t overcook the broth: Vegetable stock loses brightness if simmered too long. Unlike meat-based stock, it doesn’t improve with extended cooking. Simmer a well-made vegetable broth for about 30 minutes to preserve its flavor.
Don’t skip the toppings: Fresh herbs and garnishes lift this soup. Cilantro, Thai basil or mint, scallions, lime, bean sprouts and sliced chilies add freshness and texture. Add vegetables such as mushrooms, bok choy or broccoli and pan-fried tofu for heartier bowls.
Frequently Asked Questions
Pho is pronounced “fuh” (not “foe”).
Use chopsticks (or a fork) and a spoon. Mix the ingredients, lift noodles and toppings with chopsticks, and sip the broth with a spoon. Slurping is common and enhances the experience.
Vietnamese pho is one of our favorite noodle soups year-round: warming on cool days and bright and refreshing in warmer weather.
Watch How to make Vegetarian Pho Recipe Video
Vegetarian Pho Soup
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Ingredients
For the Broth
- 1 teaspoon Oil
- 1 Onion, large, peeled and halved
- 2 inch Ginger, peeled and halved lengthwise
- 3 inch Cinnamon, piece
- 1 Star anise
- 2 Cloves
- 1 teaspoon Coriander seeds
- 4 cups Unsalted vegetable stock
- 2 teaspoon Soy sauce
- 4 Carrots, peeled and coarsely chopped
For the Noodles
- 100 grams Flat rice noodles, dried
- Water, for boiling
More Veggies
- 50 grams Tofu
- 1 teaspoon Hoisin sauce
- 1 teaspoon Sriracha
- 4-5 Button mushrooms, diced into four
- 1 cup Bok choy / Chinese cabbage / Broccoli, 1/3 cup each or any two as desired
For the Garnishes
- 2 Scallions or green onions, thinly sliced
- 1 Thai red chillies, thinly sliced
- 1 Lime, cut into wedges
- 1/2 cup Bean sprouts
- Cilantro / thai basil / mint, a large handful of herbs
- Hoisin sauce
- Sriracha, optional
Instructions
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Heat oil in a pan and char the onion halves and the ginger until slightly blackened, about 2–3 minutes per side. Alternatively, broil for a few minutes until charred.
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In a large pot, dry-roast the cinnamon, star anise, cloves and coriander seeds over medium-low heat until fragrant. Add the vegetable stock, soy sauce, carrots and the charred onion and ginger. Bring to a rolling boil, then reduce heat and simmer, covered, for about 30 minutes. Strain the broth and keep hot until serving.
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While the broth simmers, prepare the noodles. Place dried rice noodles in a large bowl and cover with hot water until submerged. Soak 20–25 minutes until tender but still slightly chewy. If they remain firm, blanch briefly in boiling water.
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Prepare toppings: slice scallions and chilies, tear herbs, steam or blanch bok choy and broccoli, and slice mushrooms as desired.
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Press tofu between paper towels for 10 minutes to remove excess moisture. Slice and quickly pan-fry with hoisin and sriracha for 2–3 minutes until glazed and heated through.
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Divide noodles among bowls, arrange vegetables and tofu on top, and ladle hot broth over everything. Serve with garnishes and sauces on the side.
Notes
- Pho is best enjoyed while still hot.
- Store leftover broth in the refrigerator for up to 4 days.
- To increase heat, add 1/4 teaspoon chili flakes to the broth while simmering; sliced Thai chilies also add fresh heat.
- Pho is commonly served with hoisin or soy sauce on the side. This recipe incorporates hoisin into the tofu for extra flavor.
Nutrition
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More Asian Noodle Soup Recipes
- Spicy Thai Curry Pumpkin Noodle Soup
- Chinese Hot and Sour Soup with Ramen