Vegan Pho Ga (Vietnamese Chicken Noodle Soup)

Savor the comforting flavors of Vegan Pho Ga, a plant-based twist on the classic Vietnamese chicken noodle soup. This richly aromatic broth is infused with toasted spices like cinnamon, star anise, and cardamom, alongside charred onion and ginger for an authentic depth of flavor. Hearty rice noodles and tender vegan chicken pieces make it a satisfying, wholesome meal, while fresh garnishes like bean sprouts, cilantro, basil, and lime add vibrant texture and brightness. Perfectly balanced with a touch of soy sauce and sweetness from brown sugar, this soup delivers all the soulful warmth of traditional pho—without any animal products. Serve it with Sriracha or hoisin sauce for an irresistible, customizable bowl of comfort. Ready in just an hour, this vegan recipe is ideal for a cozy night in or impressing guests with plant-based Vietnamese cuisine.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 ounces rice noodles
• 1 onion, halved
• 2 2-inch pieces ginger, large knobs
• 2 cinnamon sticks
• 3 star anise
• 5 whole cloves
• 1 tablespoon coriander seeds
• 3 cardamom pods
• 8 cups vegetable broth
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 8 ounces vegan chicken pieces
• 1 cup bean sprouts
• 0.5 cup fresh cilantro, chopped
• 0.5 cup fresh basil leaves
• 4 green onions, sliced
• 1 lime, cut into wedges
• 0 optional Sriracha sauce
• 0 optional hoisin sauce

Directions

Step 1

Begin by charring the onion halves and ginger pieces. Use tongs to hold them over an open flame on a gas stove until they are lightly blackened. Alternatively, roast them under a broiler for about 5 minutes, turning occasionally.

Step 2

In a large pot, combine the charred onion and ginger with cinnamon sticks, star anise, cloves, coriander seeds, and cardamom pods. Toast the spices over medium heat for about 2 minutes until they are fragrant.

Step 3

Add the vegetable broth to the pot, bring it to a boil, then reduce to a simmer. Stir in the soy sauce, brown sugar, and salt. Cover and let simmer for 30 minutes to allow the flavors to meld.

Step 4

While the broth simmers, prepare the rice noodles according to the package instructions. Drain and rinse under cold water, then set aside.

Step 5

Remove the spices, onion, and ginger from the broth using a slotted spoon and discard them. Add the vegan chicken pieces to the broth and simmer for another 5 minutes until heated through.

Step 6

To serve, divide the cooked noodles among four bowls. Ladle the hot broth with vegan chicken over the noodles.

Step 7

Garnish each bowl with bean sprouts, cilantro, basil, green onions, and a squeeze of lime juice.

Step 8

For added flavor, serve with Sriracha and hoisin sauce on the side.

Nutrition Facts

Serving size	(3055.8g)

Amount per serving	% Daily Value*
Calories	1898.1

Total Fat 39.3g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 7.6g
Cholesterol 3mg	0%
Sodium 12041.4mg	0%
Total Carbohydrate 318.5g	0%
Dietary Fiber 60.2g	0%
Total Sugars 82.6g
Protein 104.5g	0%

Vitamin D 0IU	0%
Calcium 899.4mg	0%
Iron 30.1mg	0%
Potassium 5810.1mg	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: 17.3%

Protein: 20.4%

Carbs: 62.3%