Author: 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, coriander and ginger, topped with Thai basil, 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 about 40 minutes. Char the onion and ginger, toast the spices, then let everything 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 charred onion, ginger, coriander, 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 and slice the ginger lengthwise. Heat a large, dry soup pot over medium-high to high heat (no oil needed). Add the onion and ginger cut-side down and cook until charred in spots, about 4-6 minutes. Add the star anise, cinnamon, cloves, and coriander seeds and toast for 30-60 seconds. Pour in the broth and water, stir in the brown sugar, and bring to a gentle simmer. Cover and simmer for about 20 minutes, then strain out the aromatics and spices and season with soy sauce to taste.
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.
(click stars to vote)
Vegan Pho
Print Video Leave a review
Ingredients
For the Broth
- 1 large yellow onion, quartered
- 1 (3-inch) piece fresh ginger, unpeeled and sliced lengthwise
- 3 whole star anise
- 1 cinnamon stick
- 2 whole cloves, the spice
- 1 tablespoon coriander seeds
- 8 cups vegan beef-style broth, mushroom broth, or vegetable broth
- 2 cups water
- 1 tablespoon brown sugar
- Soy sauce, to taste
For serving:
- 16 oz dried flat rice noodles, preferably medium-width
- 2 cups mung bean sprouts
- 1 cup fresh Thai basil leaves, (regular basil works too)
- ½ cup fresh cilantro
- 3 green onions, thinly sliced
- 1 - 2 Thai red chilies or other hot peppers, thinly sliced (optional)
- 1 lime, cut into wedges
- Sriracha or chili sauce
- Hoisin
- Optional add-ins: sautéed shiitake mushrooms or other mushrooms, tofu, vegan beef strips or chunks, or thinly sliced seitan
Instructions
- Char the aromatics: Heat a large, dry soup pot over medium-high to high heat (no oil needed). Add the onion and ginger cut-side down. Cook until deeply browned and charred in spots, about 4–6 minutes.
- Toast the spices: Add the star anise, cinnamon stick, cloves, and coriander seeds. Toast for 30–60 seconds, until very fragrant.
- Make the broth: Pour in the broth and water and stir in the brown sugar. Bring to a gentle simmer, cover, and simmer for about 20 minutes to allow the flavors to deepen.
- Prepare the noodles and toppings: Meanwhile, cook the rice noodles according to package directions, then drain and rinse briefly under cool water. Prepare your toppings and cook any optional add-ins separately. If the noodles stick together, rinse briefly with warm water to loosen them before serving.
- Strain and season: Strain the broth through a fine-mesh strainer into another pot or a large heatproof bowl, discarding the aromatics and spices. Taste and add soy sauce as needed, keeping in mind that broths vary in saltiness.
- Assemble and serve: Divide the noodles among four bowls and ladle the hot broth overtop. Add bean sprouts, basil, cilantro, green onions, hot peppers (if using), and any prepared optional add-ins. Serve with lime wedges, Sriracha or chili sauce, hoisin sauce, and extra soy sauce so everyone can season their bowl to taste.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Feature Ingredient: Star Anise! 188 days, 69 Recipes to go.
Bon Appetegan!
Sam
Bronte May Calligaro says
Super tasty. I made this tonight for my boyfriend and his boss and went down a treat. Thanks for the recipe!
Sam Turnbull says
Yay! So happy everyone enjoyed it 🙂
Susel says
omg I cannot wait to make this tonight!!! Thank you!
Sam Turnbull says
Yay! I hope you enjoy 🙂
Susan quarrier says
Made this for malaysian meat eating son in law for breakfast today. His comment "this is seriously good. Can we have this every week?" Thank you Sam for these really excellent recipes.
Sam says
Haha! I love that. You know it's not the first person I have heard who eats my pho on a weekly basis! (I am one of them!!). So happy you are enjoying the recipes!
E says
I've never commented on a recipe but this was AMAZING.
Tasted exactly like my favourite local pho, can already tell I will be making this alot!
Thank you!
Sam says
Awww well thank you for commenting E! Yes, this is one of my go-to recipes as well. Pho for the win! So happy you loved the recipe and decided to leave a comment 🙂
Sham says
Simply Amazing!! Just made it and it is perfect however I love the flavor of serrano peppers and used those instead.
Sam says
So happy you loved the recipe Sham! 🙂
Ashleigh says
Do you think you could double the recipe and make the broth in a slow cooker? Seems like the perfect thing to make in a big batch and freeze individual portions of.
Sam says
Hi Ashleigh,
Yes I think that would work just fine. Enjoy!
Ashleigh says
This seems like a great recipe to make in bulk then freeze in 2-4 cup servings, then when you just want some, just defrost and heat up!
Sam says
That's a great idea! Pho on the go. 🙂
Gluten Free A-Z says
So glad to have this recipe- love pho and need it vegetarian ... thanks
Sam says
You are very welcome! 😀
Caryn Bradley says
What do you use for the vegetable broth? Any particular brand?
Samantha Turnbull says
Hi Caryn,
Any brand will work, so whatever your favourite is. I like Pacific, and Presidents Choice (Canada only).
Suzy says
Sam! This is so delicious I can not stop eating it!!
Samantha Turnbull says
Mission complete!! Thank you Suzy 🙂
Anonymous says
I had this for dinner and This was Amazing and so easy!! thanks for the great recipe
Samantha Turnbull says
I'm so glad you enjoyed it! You can never go wrong with a giant bowl of noodle soup!
longmeal says
This is fantastic! Thank you. Just had two huge bowls.
Samantha Turnbull says
Yay! So glad you enjoyed it. I don't think I can ever have too much pho!
MyWifeMakes.com says
OH WOW! How amazing does this look? Pho is incredible, and I can't stand how the "Veggie Phos" at stores are still served with beef broth! This post has been so informative as I've always wanted to make Pho at home. Love love love mine with extra bean sprouts, so delish!
Samantha Turnbull says
Yes, it's so annoying when veggie pho is made with beef broth, or any vegetable soup for that matter. I'm so glad you found the post helpful, I love making pho. So comforting, yet so healthy!
Beth Hornback | Eat Within Your Means says
I always find it difficult to pronounce Pho correctly, as in "phuh". But I sure don't find it difficult to eat! Definitely trying out this recipe, and love the tip above about toasting the spices first. Thanks for the recipe, Sam!
Samantha Turnbull says
Haha! I'm the same Beth! I always pronounce it worn. Enjoy your "phuh"!
sara delaney says
Looks yum - going to give it a go....
Samantha Turnbull says
Ooo enjoy!!! Let me know how it turns out for you Sara 🙂
Happy Fit Mama (@happyfitmama) says
This looks like the perfectly (easy) winter's night comforting food. Yum!
Samantha Turnbull says
Thank you! It really is. It took me awhile to perfect, but now it's my go to. (Luckily I worked out all the kinks for you).
LaDonne says
Just finished making and eating this dish - was delicious. Didn't have the Star Anise this time round but will be adding that next time. This will be on my go to list for a yummy cold day meal. Thanks Sam.....
Samantha Turnbull says
Yay! So glad you enjoyed it LaDonne! Thanks for coming back and leaving your review! It's definitely one of. My go to cold day dishes! Star anise will just add another awesome layer of spice in this broth. Yum!
Anonymous says
If you toast the spices in your stock pot before you add the other ingredients, it gets even better. That is the traditional way to do it. All the oils come out and that's when the magic happens. Love Pho!
Samantha Turnbull says
Awesome! Go for it. Pho is the best!
40aprons says
Uh.. YUM! Omar is the same - he could eat a bowl every single night, which is nuts because he doesn't otherwise "like soup".. or so he claims. YupItsVegan just posted a spaghetti squash vegan pho, like two days ago.. crazy, eh?!
Samantha Turnbull says
Oh really!? That's so funny, I didn't see that. Great minds think a like! Haha what is it with boys and pho? Whatever it is, it's a-ok by me!
Kathy Sturr says
Yum!! I am so making this.
Samantha Turnbull says
Do! It's so yummy. Such a nice treat for the winter. Thanks for always commenting Kathy! So fun to always hear from you 🙂