Quick Vegan Pho! Is there anything better than slurping up a big bowl of delicious brothy noodles? The answer is no. Soupy, slurpy, full of gorgeous flavours from star anise, cloves, cinnamon, garlic and ginger, topped with basil, mint, cilantro, and all sorts of other goodness. A total bowl of health. This baby will make colds run away in horror.
Traditional pho is supposed to take several hours to make, but let's be honest, I ain't got time for that. So I figured out a cheaters way (aka brilliant way) to make it in just 30 minutes. Not only that but you get to be all sorts of lazy and just toss everything in a pot and let it simmer. I totally have time for that!
Pho is all about the broth, and the broth is all about the right flavours. Pho's unique flavours can be attributed to the spices: star anise, cloves, and cinnamon. Often used as a sweet combination, but pair them with onion, garlic, and soy sauce, and oooeeee is that the yummiest savoury, aromatic soup ever!
Then just decorate your pho with an endless combination of toppings. I love serving all the toppings on a large cutting board or in individual pretty little bowls and then letting everyone top their pho to their own taste preferences. It makes for a great dinner party or just an easy weeknight meal.
How To Make Quick Vegan Pho:
First, quarter an onion. Roughly chop the garlic and slice the ginger into coins. Add the broth, onion, garlic, star anise, whole cloves, ginger, and cinnamon to a large pot and bring to a simmer. Cover and let simmer for 20-30 minutes. Yes, you will have large chunks of stuff floating around, that's how it should be.
In the meantime bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles from cooking.
Chop up your toppings, and sauté the mushrooms or tofu if you are using either. Now I am pretty sure you know how to fill a bowl of soup, so I really don't need to do a step-by-step photo guide on this one, but just look how pretty it is...
Ahhhhhhhh.... This is the stuff of love.
Quick Vegan Pho
Ingredients
For the Broth:
- 2 L vegetable broth, (8 cups)
- 3 cups water
- 1 yellow onion,, quartered
- 4 cloves garlic,, roughly chopped
- 3 whole star anise
- 3 whole cloves, (the spice)
- 1 inch piece fresh ginger, sliced into coins
- 1 cinnamon stick
- Soy sauce to taste
- 1 package wide rice noodles
For the Toppings (use whatever combo you like):
- Fresh basil, (Thai basil is preferable if you can find it)
- Fresh cilantro
- Fresh mint
- Fresh green onions
- Mung bean sprouts
- Hot peppers, (I like Mirasol peppers, which are long, red, and not very spicy)
- Peanuts
- Sautéed mushrooms, (I like shiitakes)
- Sautéed tofu
- Hot sauce
- Lime wedges
Instructions
- Add the broth, water, onion, garlic, star anise, whole cloves, ginger, and cinnamon, to a large pot and bring to a simmer. Cover and let simmer for 20-30 minutes.
- Taste and add soy sauce as needed. The amount you need will vary a bit depending on your taste preference and how salty the broth you used is, I used 2 tablespoons.
- Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles cooking.
- When everything is ready, serve by adding noodles to a bowl, using a ladle to collect the broth (leaving the onion and spices behind), and then top with garnishes of choice.
Nutrition
Feature Ingredient: Star Anise! 188 days, 69 Recipes to go.
Bon Appetegan!
Sam
Marco says
I have to say.. this came in SO handy! I was craving pho so badly and couldn’t make it go away.. problem is it’s currently 10:30PM and all the Vietnamese restaurants and grocery stores are closed!! Luckily I had a can of Asian veggie soup with some glass noodles in the pantry.. what did I do? I simmered it with all the spices listed here, added some ginger and also followed one of the commenters advice and added in 5 spice, brown sugar and peanuts! Boy this really hit the spot! I know it’s not “authentic” but it was enough to fill my cravings! Thank you so much!!
Nisha says
This is on the regular rotation now because it is so frequently requested by my kids. The broth is so tasty and the kids love the sautéed tofu in it.
Htet says
I love your recipes but I wish this one had a disclaimer about how this varies from traditional pho, or maybe some mention of the regional differences, to acknowledge and be respectful of Vietnamese culture. I do appreciate that it provides a base for people who have never made pho to build on. I recommend for a "quick" version to also use vegetable broth or add a vegetable broth base as well as simmering with dried mushrooms or mushroom powder to add more flavor. Broil the onion and ginger before adding to the broth. Toast the spices also before adding to the broth, black cardamom and fennel as well as coriander seed also add to the taste. If spices are not available search for a "pho chay" soup base or five spice powder. Add rock sugar or brown sugar for extra sweetness if desired. Peanuts as a garnish or peanut butter mixed in the broth change the dish, it is not traditional pho but you may enjoy it. I hope this helps, thank you.
Ash says
Htet; It has the word "quick" in the title and that's all the disclaimer you need. Everybody knows pho is Vietnamese so they get credit.
Vidhya Iyer says
Omgg Sam this was sooo good!
We hardly order pho in restaurants as it's usually made with beef broth but I have been craving for a comforting noodle recipe for the last few weeks , with the rainy weather (here in singapore) plus cos of the flu I had come down with. This recipe completely satisfied all that craving and cleared my head , lol ! Even my hubby who doesn't normally enjoy soupy noodles said he loved it 😉 very flavorful and satisfying indeed ! 🙂 Even the 4 and 1 year old loved it. I added some sauteed tofu, shitake mushrooms, carrots, bean sprouts, coriander n spring onions, plus dried fried shallots to the soup. Also added a dash of organic mushroom seasoning that we get here to the broth when it was boiling with all the other spices. Some red hot chili soaked in soy sauce as a condiment for the adults gave it that extra punch. This recipe is a keeper and might well become a regular weekday dinner option;)
Thank you for this and all your lovely recipes. I always get compliments when I make your recipes - and love your videos too, you are super entertaining ! haha;)
Sam Turnbull says
Aww thank you so much, Vidhya!! Thrilled you are enjoying my content so much 😀
Sheilah says
We loved this with Gardein meatballs cooked in the broth. Thanks for a great recipe!
Sam Turnbull says
Oh yum! You're most welcome, I'm glad you enjoyed 🙂
Cici says
This is an amazing recipe! It didn't take long to make and tasted absolutely delicious. I immediately wished I had doubled the recipe. My husband and I are in agreement that this will become one of our staples.
We did add veggies to ours (broccoli, carrots and cabbage). We also made the fried tofu from the ramen recipe as suggested. Super yummy, thank you for the awesome recipe!
Sam Turnbull says
Wonderful! So happy you and your husband loved it so much, Cici 🙂
Taheerah says
Am I able to freeze the broth? (9 months pregnant and looking for good soups)
Sam Turnbull says
Yes, although from my experience it loses a bit of the punch, so you might want to bump up the spices a bit. Enjoy!
Poppy says
Hi, is there any particular way you saute the tofu? Any special spices or anything? Thanks 🙂
Sam Turnbull says
For this recipe, the tofu would be excellent prepared the way I make it for my ramen noodle soup.
Angela says
I made this and it was very nice. Thanks for the recipe 🙂
Sam Turnbull says
You're most welcome, I'm glad you enjoyed it!
martha says
This recipe is lovely, and truly easy to follow exactly (or make your own variations. I don't strain the broth, and add peanut butter rather than peanuts). Thank you so much!
Sam Turnbull says
Wonderful! So happy you enjoyed it, Martha 🙂
Lil says
Thank you for the recipe. Curious... am I able to throw in the vegetables (broccoli, mushrooms, etc) and the noodles and cook in the broth all together?
Sam Turnbull says
Hi Lil, sure you can. That's not how pho is served, but if that's the way you want to eat it, go for it!
Sada says
My boyfriend made us this recipe last week and WHAT A HIT! Since moving to Australia, we have found it VERY hard to find pho and impossible to find it vegan/vegetarian (always made with real beef stock!). So happy we found this recipe and will be making it again for sure!
***if anyone is located in Australia, note that Massel makes vegetable, chicken and beef flavoured stock cubes/powders ALL VEGAN and plant based***
Sam Turnbull says
Yay!! Thrilled you and your boyfriend love it so much, Sada. Hi from Canada 🙂
Dee says
Where do you live? There are a couple with mushroom broth and no MSG in Twin Cities.
I am making it right now. I couldn't comment without rating it, do i assume it is 5 stars because it smells good. I'd say just mention in the steps when and how and if to cook vegetables. Traditional Vietnamese pho pours hot broth over barely cooked veggies so they are nice and crunchy. 🙂
Dawn W says
I'm about to make the broth part and let it sit until I can pick up a few more ingredients (bean sprouts, peppers, etc)...or, maybe I'll just drink the broth - stay tuned :p
Sam Turnbull says
Haha, enjoy!
Abbie says
Absolutely delicious! Made your veggie scrap stock as my base and it was great. I’ve got some broth leftover so I’ll leave it to sit overnight and I’m sure it’ll infuse even more. Thanks for this great vegan recipe!
Sam Turnbull says
Yay!! Thrilled you enjoyed it so much, Abbie 😀
in2insight says
This was super good and so easy to make. Thanks for sharing!
Sam Turnbull says
Thrilled you loved it so much! 🙂
Heather Moreau says
Thank you!!! Pho is my new addiction - loooove ramen and now I can add this to my home meal list!
Sam Turnbull says
You're most welcome, Heather 🙂
Mona T says
I just fed this to a family of 7 adults and 1 toddler, 6 of whom have the flu, who are all picky eaters and they loved it and some went back for seconds as well. It tastes amazing. It is versatile for this family of meat eaters and pesceterians to add a protein source on the side. I opted to leave out the soy sauce and it was still great. I’m considering making a version with zoodles.
Sam Turnbull says
Wonderful! So happy everyone enjoyed it, Mona 🙂
Mags says
This pho is incredible! Thank you so much for this recipe, it is a keeper!
Sam Turnbull says
So happy you enjoyed it!
Victoria says
I tried this and if you want good flavor, double the spices. Also let it sit overnight after a boil, and the next day you’ll have your best flavor. We added some natural sweetness with a little can of pineapple tidbits (100% pineapple- no additives).
Michael Parker says
Oh my Gawd this was amazing!!! Made it for my family tonight. Yet again, you delivered an amazing and creative meal my family loves! 🙂
Sam Turnbull says
Yay! So happy to hear that you and your family loved it so much 🙂