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homemade vegan pho

Delicious Homemade Vegan Pho: Your Ultimate Comfort Bowl

Experience the comforting warmth of homemade vegan pho, bursting with rich flavors and customizable toppings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 whole White or Yellow Onion Essential for depth of flavor in the broth; yellow onion adds sweetness.
  • 1 small bulb Garlic Provides aromatic richness; use fresh for the best flavor.
  • 1 large knob Ginger Adds warmth and spice; fresh is preferred, but ground ginger works.
  • 4 tops Leek Adds mild onion flavor; can be omitted if not available.
  • 4 whole Star Anise Imparts a sweet, licorice-like flavor critical for authentic pho; adjust quantity for milder flavor.
  • 1 tablespoon Whole Cardamom Pods Contributes warm, sweet-spicy notes; ground cardamom can be substituted.
  • 2 sticks Cinnamon Adds warm sweet notes to the broth; ground cinnamon is an alternative.
  • 2 teaspoons Whole Coriander Seed Enhances aromatic flavor; ground coriander can be used for convenience.
  • 1 oz Dried Shiitake Mushrooms Provide umami flavor; other dried mushrooms like porcini can be used if unavailable.
  • 1 tablespoon Neutral Vegetable Oil Used for roasting aromatics; avocado or sunflower oil are good substitutes.
  • 10 cups Water The base of the broth; distilled water is ideal for purity.
  • ¼ cup Soy Sauce Adds depth; tamari can be used for a gluten-free option.
  • 1½ tablespoons Agave Nectar or Sugar Balances the broth’s saltiness; maple syrup makes for a different sweetness.
  • 1 teaspoon Sea Salt Essential for flavor enhancement; adjust to taste.
For the Noodles and Toppings
  • 8 oz Flat Rice Noodles The main carbohydrate; glass noodles or other pasta can be used.
  • 3 pieces Baby Bok Choy Fresh topping for crunch and nutrition; optional substitutes include spinach or kale.
  • 2-3 cups Broccoli Florets Adds color and nutrition; snap peas or bell peppers can be alternatives.
  • 2 Carrots Sliced thin diagonally; brings sweetness and color to the soup.
  • 5 oz Fried Tofu Puffs Cut into smaller cubes; a protein-rich addition.
  • 1 large bunch Fresh Cilantro Roughly chopped; provides essential freshness.
  • 2-3 sprigs Thai Basil and/or Mint Leaves Adds a fresh, aromatic finish.
  • Lime Juice For serving; adds a zesty brightness to your homemade vegan pho.

Equipment

  • oven
  • Stock pot
  • sieve
  • Tray

Method
 

Preparation
  1. Preheat the oven: Set your oven to broil. Halve the onion, garlic bulb, and ginger, and place them along with the optional leeks on a tray. Broil for 15-20 minutes until softened and charred.
  2. Toast the spices: In a stock pot over medium-high heat, toast the star anise, cardamom pods, cinnamon sticks, and coriander seeds for 6-7 minutes until they release a fragrant aroma.
  3. Sauté aromatics: Add the roasted onion, garlic, ginger, dried shiitake mushrooms, and vegetable oil to the pot. Sauté for 2 minutes over low heat, allowing the flavors to meld.
  4. Simmer the broth: Pour in 10 cups of water, bringing it to a boil. Once boiling, cover and reduce the heat, letting it simmer for 15-20 minutes for a rich flavor.
  5. Strain the broth: Strain the broth through a sieve, pressing to extract all the flavor. Return the broth to the pot and stir in soy sauce, agave nectar, and sea salt to taste.
  6. Cook noodles separately: Prepare the flat rice noodles according to package instructions. Keep them separate if you plan on storing leftovers later.
  7. Blanch the veggies: In the boiling broth, briefly prepare the vegetables for no more than 2 minutes. This will maintain their crispness.
  8. Serve with toppings: Serve your delicious homemade vegan pho hot, topped with fresh herbs, a squeeze of lime juice, and a variety of your chosen vegetables.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 700mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Optional: Add extra lime wedges and chili for a spicy kick. Make extra broth to freeze for quick meals later.

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