Vegan Pho (Phở) is an easier and healthier version of the traditional Vietnamese noodle soup. This nourishing and flavorful gluten-free and fat-free soup is perfect for any season!
It’s hard to believe that it’s been more than two months since I published a recipe. There’s been a lot of things happening in my life, with one being my first food photography workshop! It turned out great and I’m eager to make it more often. Stay tuned!
I share one of my recent favorites today – easy vegan pho soup. Noodle soup in the beginning of summer? Yes, if it’s pho! It miraculously combines refreshing summer flavors with hotness and comfort of a noodle soup. Who would have thought?
I first tried pho a few years ago in a Vietnamese restaurant. And it didn’t occur to me until recently that I can make it at home. It turned out to be easy and so flavorful.
It’s a nourishing vegan soup that will give you comfort and Asian flavors any time of the year. Don’t wait for winter and make it now 🙂
How to Make Easy Vegan Pho (Vietnamese Noodle Soup)
Traditional pho is made with beef or chicken that requires long preparation time. My vegan pho version is easier to put together and it takes much less time. Not to mention it is healthier and tastes just as great! Probably not 100% authentic but who cares?
Pho Broth
Pho is all about the broth. Its flavor comes from spices and herbs, such as star anise, cinnamon, cloves, allspice, ginger, coriander and lemongrass. I added dried shiitake mushrooms and miso paste for an extra savory note.
For the pho broth, dry toast the spices in a large pot under medium heat until fragrant and then add roughly chopped onion, garlic, lemongrass and ginger. Cover with vegetable broth and water, add whole dried shiitake mushrooms and bring to a boil under medium heat. Reduce the heat and let the broth simmer for 30 minutes.
When the pho broth is done, strain it through a sieve, keeping the shiitake mushrooms. Slice them and add to the soup. Add miso paste dissolved in a ladle of hot broth. Try the soup and add soy sauce to taste.
Pho Toppings
- Noodles
While the broth is on the stove, bring a large pot of water to a boil and cook your rice noodles as per package directions (usually about 3 minutes). Rinse them under cold water to stop the cooking process.
- Mushrooms
I used enoki mushrooms (plus the shiitake from the broth) but you can feel free to use any mushrooms you have at hand. Clean them and chop if needed, so that they are ready to be added to the broth once it’s cooked.
- Vegetables
I used baby bok choy, spinach, carrots, snow peas and bean sprouts. You can add any combination of these and it’s not a problem at all if you don’t use them all. Once the broth is strained, put it back to the stove and add spiralized or julienned carrots and bok choy.
Add spinach after about 4-5 minutes and cook for 2 more minutes.
Distribute snow peas and bean sprouts among the bowls and poor the soup over them. They don’t need to be cooked.
Pho Garnishes
- Scallions/green onions, chopped
- Lime, slices or wedges
- Hot chili peppers, chopped
- Mint leaves
- Thai basil leaves
- Cilantro (I almost skipped it, since my husband is not a fan)
Choose any (or all) of the above-mentioned garnishes. Be careful with the chili peppers. I bought mine in an Asian store, and they were so very hot that it was enough to add just ONE slice. Add more soy sauce and freshly ground black pepper to taste. Enjoy!
Here is the full recipe of my easy vegan pho. For a Vietnamese-themed dinner party, consider these vegan spring rolls with peanut sauce. They’ll go so well with this vegan pho!
Easy Vegan Vietnamese Pho Soup
Ingredients
For the broth:
- 2 star anise
- 2 whole cloves
- 2 cinnamon sticks
- 5 whole allspice
- 1 tablespoon whole coriander
- 3 sticks lemongrass
- 2 inch or 5 cm piece fresh ginger sliced
- 1 onion roughly chopped
- 3 cloves garlic roughly chopped
- 3 dry shiitake mushrooms
- 3 tablespoons miso paste
- 2 tablespoons soy sauce
- 6 cups of 1.5 l vegetable broth
- 4 cups or 1 l water
For the vegan pho:
- 7 oz or 200 g rice noodles
- 7 oz or 200 g mushrooms (I used enoki)
- 4 baby bok choy
- 3 carrots spiralized or julienned
- a handful fresh spinach
- a handful snow peas
Garnishes:
- Scallions/green onions chopped
- lime slices or wedges
- Hot chili peppers chopped
- Mint leaves
- Thai basil leaves
- Cilantro
- freshly ground black pepper to taste
Instructions
Make the broth:
- For the pho broth, dry toast the spices (star anise, cloves, cinnamon, allspice and coriander) in a large pot under medium heat until fragrant. Add chopped lemongrass, sliced ginger, roughly chopped onion and garlic. Cover with vegetable broth and water, add whole dried shiitake mushrooms and bring to a boil under medium heat. Reduce the heat and let the broth simmer for 30 minutes.
- When the pho broth is done, strain it through a sieve, keeping the shiitake mushrooms. Slice them and add to the soup. Add miso paste dissolved in a ladle of hot broth. Try the soup and add soy sauce to taste.
Make the vegan pho:
- While the broth is on the stove, bring a large pot of water to a boil and cook your rice noodles as per package directions (usually about 3 minutes). Rinse them under cold water to stop the cooking process.
- Clean them and chop mushrooms if needed. Separate out the large bok choy leaves and add them to the strained broth together with spiralized or julienned carrots.Add spinach after about 4-5 minutes and cook for 2 more minutes.
Garnish:
- Distribute snow peas and bean sprouts among the bowls and poor the soup over them. They don’t need to be cooked.
- Choose any (or all) of the above-mentioned garnishes and add to the bowls. Add more soy sauce and freshly ground black pepper to taste. Enjoy!
Helena
Wednesday 8th of May 2019
Thank you for the tip about the chili peppers. I may need to add just one slice the first time I make this soup!
Elena Szeliga
Wednesday 8th of May 2019
Certainly, if you don't like your soup too hot and spicy :)
Julia
Saturday 23rd of June 2018
Wow, this looks delicious and the photos are terrific! I'll definitely give this a try.
Elena Szeliga
Wednesday 27th of June 2018
Thank you so much Julia!