Dairy-Free Vietnamese Pho Soup

Experience the aromatic magic of Dairy-Free Vietnamese Pho Soup, a plant-based take on the iconic Vietnamese dish that’s bursting with bold, complex flavors. This comforting recipe features a deeply spiced vegetable broth infused with toasted star anise, cinnamon, cloves, and coriander, alongside charred onion and ginger for a smoky depth. Paired with silky rice noodles, vibrant toppings like fresh Thai basil, cilantro, mint, and crunchy bean sprouts, and customizable garnishes like lime wedges, sriracha, or hoisin sauce, this soup is as beautiful as it is nourishing. Perfect for those seeking a gluten-free and dairy-free option, this bowl of pho makes an inviting centerpiece for cozy dinners or gatherings. Ready in just over an hour, it’s the ultimate way to explore authentic Vietnamese flavors from the comfort of your kitchen.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 8 ounces rice noodles
• 1 large onion
• 4 inches ginger
• 1 whole cinnamon stick
• 4 whole star anise
• 4 whole cloves
• 2 teaspoons coriander seeds
• 2 whole cardamom pods
• 8 cups vegetable broth
• 2 medium carrots
• 4 ounces shiitake mushrooms
• 3 tablespoons soy sauce or tamari (gluten-free, if needed)
• 1 tablespoon brown sugar
• 2 cups bean sprouts
• 0.5 cup fresh cilantro
• 0.5 cup fresh Thai basil
• 0.5 cup fresh mint leaves
• 1 whole lime
• 1 whole jalapeño or bird’s eye chili (optional)
• 2 tablespoons hoisin sauce (optional, for serving)
• 2 tablespoons sriracha (optional, for serving)

Directions

Step 1

Begin by preparing the rice noodles according to the package instructions. Once cooked, rinse with cold water to stop the cooking process and set aside.

Step 2

Char the onion and ginger by placing them directly on a gas flame using tongs or under a broiler. Allow them to blacken slightly for added flavor, about 5 minutes. Then peel the onion and slice both the onion and ginger into large pieces.

Step 3

In a dry stockpot over medium heat, toast the cinnamon stick, star anise, cloves, coriander seeds, and cardamom pods for 1-2 minutes until aromatic.

Step 4

Add the vegetable broth, charred onion, and ginger to the pot. Bring to a boil, then reduce the heat and let it simmer for 30 minutes to allow flavors to develop.

Step 5

While the broth simmers, slice the carrots and mushrooms into thin pieces, and add them to the pot during the last 15 minutes of simmering.

Step 6

Strain the broth through a fine mesh strainer into a clean pot, discarding the solids. Stir in the soy sauce or tamari and brown sugar. Adjust seasoning to taste with additional soy sauce or tamari if needed.

Step 7

To assemble, divide the cooked rice noodles between serving bowls. Ladle the hot broth over the noodles.

Step 8

Top each bowl with a handful of bean sprouts, fresh cilantro, Thai basil, and mint leaves. Add thin slices of jalapeño or chili for heat, if desired.

Step 9

Serve with lime wedges, hoisin sauce, and sriracha on the side for individual customization.

Nutrition Facts

Serving size	(3256.6g)

Amount per serving	% Daily Value*
Calories	1650.7

Total Fat 26.5g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 8837.8mg	0%
Total Carbohydrate 316.9g	0%
Dietary Fiber 64.9g	0%
Total Sugars 88.6g
Protein 73.8g	0%

Vitamin D 20.4IU	0%
Calcium 1309.7mg	0%
Iron 44.7mg	0%
Potassium 7040.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.2%

Protein: 16.4%

Carbs: 70.4%