Pho
Whenever I crave something cozy and soul-soothing, I whip up this vegan pho with its fragrant spices and fresh herbs. It feels like a warm hug in a bowl, especially on chilly evenings.
I first stumbled upon this vegan pho recipe during a rainy week when I needed a little culinary escape.
What I love about it is how the broth gets so rich and aromatic if you let it simmer slowly—a little trick I learned after a few tries.
The combination of spices and herbs is like a little dance on your palate, and it’s a reminder of how nourishing meals can be both simple and satisfying.
Trust me, once you start making your own pho, you'll wonder why you didn’t try it sooner!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Fresh herbs make a world of difference here, so I grab them whenever I can. If you're watching carbs, swapping rice noodles for zucchini noodles works like a charm. And for those who like it spicy, just throw in an extra chili or two—it's all about finding your own heat level!
Tips & Notes
- •I like to make the broth the day before and let it sit overnight in the fridge—it's like magic for the flavors.
- •If you have leftover veggies in your fridge, toss them in! This soup loves a good mix of whatever you've got.
- •I always keep extra lime wedges on the side for a citrusy kick, especially when serving guests who love a bit more tang.
Recipe Variations
- •If I'm in the mood for extra greens, I'll add in some bok choy or a handful of spinach.
- •My partner loves swapping out mushrooms for some crispy tofu for a little protein boost.
Storage & Freezing
Store leftover broth in the refrigerator for up to 4 days. Noodles should be kept separate and can be stored in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Use gluten-free rice noodles and ensure that your soy sauce is gluten-free (try tamari).
How can I add more protein?
Consider adding tofu or edamame for an extra protein boost.
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Whenever I crave something cozy and soul-soothing, I whip up this vegan pho with its fragrant spices and fresh herbs. It feels like a warm hug in a bowl, especially on chilly evenings.
Ingredients
Instructions
- 1
Begin by charring the onion and ginger. Place them under a broiler or over an open flame until charred. Set aside.
- 2
In a large pot, combine the vegetable broth, charred onion, charred ginger, star anise, cinnamon stick, and cloves. Bring to a simmer over medium heat.
- 3
Add the soy sauce, mushrooms, and carrots to the pot. Allow it to simmer for about 20 minutes to let the flavors meld.
- 4
Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
- 5
After 20 minutes, add the bok choy to the broth and simmer for an additional 5 minutes.
- 6
Remove the pot from heat. Strain out the whole spices and charred vegetables if desired for a clearer broth.
- 7
To serve, divide the cooked rice noodles among bowls. Ladle the hot broth with vegetables over the noodles.
- 8
Top with bean sprouts, chopped green onions, cilantro, and sliced chili pepper. Serve with lime wedges on the side.
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