Vegan Authentic Vietnamese Beef Pho

Experience the comforting essence of Vietnam with this Vegan Authentic Vietnamese Beef Pho, a plant-based twist on the classic noodle soup. This recipe masterfully recreates the rich, aromatic broth using charred onions, fresh ginger, and an enticing blend of warm spices like cinnamon, star anise, and cloves. Packed with tender rice noodles, hearty shiitake mushrooms, and vibrant herb garnishes—cilantro, mint, and Thai basil—this pho is as delicious as it is nourishing. Quick to prepare yet deeply flavorful, the broth is simmered to perfection with soy sauce and hoisin for savory depth, while fresh lime wedges and red chili slices enhance every bowl. Perfect for a cozy dinner or a crowd-pleasing dish, this vegan pho delivers all the soul-warming satisfaction of traditional Vietnamese cuisine, minus the meat.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 1 large onion
• 3 inches fresh ginger
• 1 cinnamon stick
• 3 pieces star anise
• 4 pieces whole cloves
• 6 cups vegetable broth
• 3 tablespoons soy sauce
• 2 medium carrots
• 150 grams shiitake mushrooms
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 2 tablespoons hoisin sauce
• 1 lime
• 0.5 cup fresh cilantro
• 0.5 cup fresh mint
• 100 grams bean sprouts
• 0.5 cup Thai basil
• 1 red chili

Directions

Step 1

Begin by charring the large onion and 3-inch piece of fresh ginger. Peel and halve the onion, then slice the ginger. Place them under a broiler for about 5-7 minutes until slightly charred or directly char them over an open flame.

Step 2

In a large pot, add the charred onions, ginger, 6 cups of vegetable broth, 1 cinnamon stick, 3 star anise pieces, 4 whole cloves, 1 teaspoon of fennel seeds, and 1 teaspoon of coriander seeds. Bring the mixture to a simmer over medium heat.

Step 3

Simmer the broth for 30 minutes to allow the spices to infuse. Meanwhile, slice the 2 medium carrots and 150 grams of shiitake mushrooms.

Step 4

After 30 minutes, strain the broth to remove the solids and return the clear broth to the pot. Add 3 tablespoons of soy sauce, the sliced carrots, and mushrooms to the broth. Continue to simmer for another 20 minutes.

Step 5

While the soup is simmering, cook 200 grams of rice noodles according to package instructions. Drain and set aside.

Step 6

Slice the red chili and prepare the toppings—fresh cilantro, mint, and Thai basil by washing and setting them aside for garnish.

Step 7

To serve, divide the cooked rice noodles among four bowls. Pour the seasoned broth with carrots and mushrooms over the noodles.

Step 8

Top each bowl with bean sprouts, fresh herbs (cilantro, mint, Thai basil), and a wedge of lime. Serve with hoisin sauce and red chili slices on the side for added flavor.

Nutrition Facts

Serving size	(2466.2g)

Amount per serving	% Daily Value*
Calories	1220.2

Total Fat 19.5g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 5.2g
Cholesterol 1.0mg	0%
Sodium 6238.3mg	0%
Total Carbohydrate 231.5g	0%
Dietary Fiber 42.6g	0%
Total Sugars 57.4g
Protein 51.6g	0%

Vitamin D 27IU	0%
Calcium 591.4mg	0%
Iron 20.2mg	0%
Potassium 4932.0mg	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: 13.4%

Protein: 15.8%

Carbs: 70.8%