A veganized version of classic pho that is just as delicious and flavorful. This vegan pho broth is both earthy and rich, just like the real thing.
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What is Pho?
Basically, pho is a Vietnamese soup dish that’s typically made with bone broth and includes rice noodles and some form of protein. Pho is also typically finished with various toppings such as shallots, bean sprouts, cilantro, basil, scallions, limes, and sauces like sriracha, chili garlic, and hoisin.
How Do You Make Pho Broth Vegan?
You may be skeptical of trying a vegan version of pho broth, but the right combination of earthy spices like coriander seeds, cardamom, and cloves can transform a plain veggie broth into something with depth and richness.
Vegan Pho Ingredient Breakdown:
If you want to make the best vegan pho, make sure you have the following ingredients:
- Red onion
- Ginger
- Garlic
- Coriander seeds
- Cardamom pods
- Cloves
- Carrots
- Celery
- Veggie broth
- Soy sauce
- Rice vinegar
- Sugar
- Salt
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.
Looking For More Recipes? Check These Out!
To make pho you need Vietnamese vermicelli rice noodles. I recommend looking for these at your local Asian grocery store. They are also often labeled “rice sticks.”
Vegan Pho
Ingredients
- 1.5 tbsp oil
- half a large red onion (a little over 1c roughly chopped)
- ginger (~25 grams)
- 1 tbsp crushed garlic
- 2 tsp coriander seeds
- 2 cardamom pods
- 2 cloves
- 1 medium sized carrot roughly chopped (~1c)
- 1.5 c roughly chopped celery
- 4 c water
- 3 c veggie broth (Kroger brand)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- Salt to taste
Instructions
- To make your pho broth, start by heating some oil in a large pot on high heat.
- 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.
- 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.
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