If you’ve ever wanted the cozy comfort of a steaming bowl of pho without the beef bones or hours of simmering, this Vegan Pho is going to change your life. It’s aromatic, deeply savory, naturally plant-based, and shockingly easy to make at home. Instead of relying on meat, we build flavor through charred aromatics, whole spices, fresh ginger, soy sauce, and veggie broth,And yes, it absolutely delivers all the classic pho flavors without a single animal product!
If you’re looking for more plant-based dupes for some of your restaurant favorites, I recommend checking out my vegan pad thai, vegan japchae, and vegan birria tacos!
Table of Contents
Key Ingredients for the Broth (and Why They Matter)
Red onion: When sautéed, red onion adds natural sweetness and body to the broth. It helps mimic the subtle sweetness found in traditional pho without using beef fat.
Ginger + garlic: These aromatics are essential in pho. Ginger brings brightness and warmth, while garlic adds savory depth. Together, they form the backbone of a flavorful vegan broth.
Coriander seeds, cardamom pods, and cloves: These whole spices are classic in pho. Coriander adds citrusy warmth, cardamom provides floral notes, and cloves lend subtle sweetness.
Carrots + celery: These vegetables add sweetness, earthiness, and richness as they simmer. They naturally round out the broth and help replace the richness usually created by beef bones.
Soy sauce + rice vinegar: Soy sauce adds savory, salty depth—one of the key umami elements that makes vegan pho feel “complete.” Rice vinegar provides acidity to brighten the broth.
Sugar: Essential for balance. Just a touch of sugar rounds out the broth and enhances the spices, mimicking the sweet undertones of traditional pho.
How to Make Vegan Pho
- Firstly, start by heating some oil in a large pot on high heat, making sure.
- Sauté your onion in your oil for about a minute; then, add in your ginger, garlic, and coriander seeds and sauté for couple of more minutes.
- Then, add in the rest of your ingredients and bring the mixture to a boil.
- Then, turn the heat down on low and let the broth simmer for 30 minutes. Strain with a sieve before serving.
- To complete your vegan pho, serve with thin rice noodles, veggies (such as carrots, cabbage, or broccoli), baked tofu, and plenty of toppings – I like bean sprouts, scallions, cilantro, basil, fresh lime, and lots of sriracha.
More detailed instructions can be found below on the recipe card.
Recipe Tips
Toast your spices: Toasting the coriander, cloves, and cardamom with the aromatics brings out deeper flavor and gives the broth that signature pho warmth.
Balance with sweetness: A small amount of sugar is essential for balancing the spices, soy sauce, and acidity so the broth tastes rounded and not harsh.
Season at the end: Broths and soy sauce vary in saltiness, so adjust the salt only after simmering and straining for perfect balance.
Use a mild veggie broth: A clean, neutral vegetable broth lets the spices shine and prevents the broth from tasting too earthy or overpowering.
Serving Suggestions
Vegan pho is all about the toppings—you can easily build your dream bowl. For an authentic pho experience, add bean sprouts, Thai basil, cilantro, scallions, lime wedges, jalapeños, and sriracha. If you love extra richness, swirl in a spoonful of chili crisp or sesame oil.
Serve it alongside crispy fried vegetable spring rolls, vietnamese fresh rolls, crispy gochujang tofu bites, or a simple smashed cucumber salad if you want to round out your meal. This broth also works beautifully as a base for noodle bowls, veggie soups, or even ramen-style builds.
FAQ
Thin rice noodles (pho noodles or banh pho) work best because they absorb broth quickly and stay tender without getting mushy. They are also often labeled “rice sticks.” If you can’t find those, I recommend using Vietnamese vermicelli rice noodles. I recommend looking for these at your local Asian grocery store.
Absolutely. Vegan broth freezes extremely well. Store it in airtight containers for up to 3 months.
It won’t taste like beef pho, but it absolutely delivers the same aromatic, balanced, comforting flavor profile. The spices and aromatics recreate the pho essence without meat.
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
Vegan Pho (Quick & Easy)
Ingredients
Broth
- 1.5 tbsp oil
- 1 c large red onion, chopped
- 25 g ginger, crushed
- 1 tbsp garlic, crushed
- 2 tsp coriander seeds
- 2 cardamom pods
- 2 cloves
- 1 c medium carrot , roughly chopped
- 1.5 c celery, roughly chopped
- 4 c water
- 3 c veggie broth, I like the Kroger brand
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- Salt to taste
Other
- 6 ounces dried rice noodles, vermicelli or rice sticks
- 6 ounces extra firm tofu
- 1.5 cup veggies, broccoli, carrots, red cabbage, or veggies of choice
Garnish
- bean sprouts, to taste
- basil, to taste
- cilantro, to taste
- lime wedges, to taste
- sriracha, to taste
- scallions , to taste
Instructions
- Sauté the aromatics: Heat the oil in a large pot over high heat. Add the chopped red onion and sauté for about one minute to release its sweetness.
- Add the ginger, garlic, and spices: Stir in the ginger, crushed garlic, coriander seeds, cardamom pods, and cloves. Cook for a couple of minutes until fragrant and lightly toasted. This step builds depth and mimics the richness of traditional pho.
- Build the broth: Add the chopped carrots, celery, water, vegetable broth, soy sauce, rice vinegar, sugar, and salt. Mix everything together and bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and let the broth simmer gently for 30 minutes, allowing the flavors to meld and intensify.
- Strain: Pour the broth through a sieve into a clean pot or bowl to remove the aromatics and spices. Taste and adjust seasoning as needed.
- Assemble the pho bowls: Add cooked thin rice noodles to bowls and ladle the hot broth over top. Finish with vegetables, baked tofu, herbs, sprouts, lime, scallions, and sriracha.
Notes
Variations:
Mushroom broth: Simmer shiitake or oyster mushrooms with the aromatics for extra umami and richness. Spicy pho: Add chili paste, sambal oelek, or chili crisp to the broth for a fiery version. Creamy pho: Stir in a splash of coconut milk for a richer, velvety broth. Protein boost: Add marinated tofu, pan-seared tofu, tempeh, or soy curls for a heartier bowl.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many servings does this make?