Vegan Vietnamese Pho Broth

Infused with warming spices and fragrant herbs, this Vegan Vietnamese Pho Broth is a plant-based twist on the iconic Vietnamese soup, delivering bold, authentic flavors without any animal products. Starting with charred onion and ginger for depth, this recipe layers in toasted spices like cinnamon, star anise, and cloves, alongside earthy coriander and fennel seeds, to create a deeply aromatic base. Simmered with carrots, daikon radish, and fresh basil and cilantro stems, the broth bursts with savory richness, enhanced by soy sauce and a touch of brown sugar for balance. Perfect for creating a hearty, customizable pho bowl, this vegan broth is easy to prepare, stores well, and is ideal for anyone seeking a comforting yet healthy meal. Whether you're vegan or simply craving a lighter, plant-based option, this recipe delivers restaurant-quality pho straight to your kitchen.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:70 mins

Total Time:85 mins

Servings: 6

Ingredients

• 1 large yellow onion
• 3 inches fresh ginger
• 1 cinnamon stick
• 4 whole star anise
• 6 whole cloves
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 8 cups vegetable broth
• 2 large carrots
• 1 medium daikon radish
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons sea salt
• 2 cups water
• 1 small bunch fresh cilantro stems
• 1 small bunch fresh basil stems

Directions

Step 1

Slice the large onion in half and peel the ginger. Place both cut-side down on a stovetop burner or grill over direct flame. Char them until blackened, about 3-5 minutes. If you don’t have access to a flame, broil them in an oven until charred.

Step 2

In a large stockpot, toast the cinnamon stick, star anise, cloves, coriander seeds, and fennel seeds over medium heat for 1-2 minutes until fragrant, stirring constantly to prevent burning.

Step 3

Add the charred onion and ginger to the pot, along with the vegetable broth, water, carrots (cut into large pieces), and daikon radish (sliced into rounds).

Step 4

Stir in the soy sauce, brown sugar, and sea salt. Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 60 minutes.

Step 5

Add the cilantro stems and basil stems to the broth during the last 10 minutes of simmering to enhance the flavor.

Step 6

Once finished cooking, strain the broth through a fine-mesh sieve or cheesecloth into another pot or bowl, discarding the solids.

Step 7

Taste and adjust seasoning with more salt or soy sauce if necessary. The broth is now ready to use immediately or can be stored in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition Facts

Serving size	(2935.6g)

Amount per serving	% Daily Value*
Calories	1106.2

Total Fat 26.5g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 6.7g
Cholesterol 2mg	0%
Sodium 11190.7mg	0%
Total Carbohydrate 191.5g	0%
Dietary Fiber 45.0g	0%
Total Sugars 52.9g
Protein 48.6g	0%

Vitamin D 0IU	0%
Calcium 786.3mg	0%
Iron 22.6mg	0%
Potassium 5323.1mg	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: 19.9%

Protein: 16.2%

Carbs: 63.9%