Vegan Vietnamese Pho Soup

Immerse yourself in the fragrant, vibrant flavors of Vietnam with this Vegan Vietnamese Pho Soup, a comforting, plant-based twist on the classic dish. This recipe features a deeply flavorful broth crafted from charred onion, ginger, and a medley of toasted spices like cinnamon, star anise, and cloves. Packed with tender rice noodles, fresh herbs like Thai basil and cilantro, and crisp bean sprouts, it’s a symphony of textures and aromatics in every bowl. The addition of soy sauce and a hint of brown sugar enhances the umami depth, while optional garnishes like lime, sriracha, and hoisin sauce allow you to customize to your taste. Ready in just an hour, this wholesome vegan pho is perfect for a cozy dinner or impressing guests with a restaurant-quality meal at home.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 1 medium, halved Yellow onion
• 3 inches, sliced lengthwise Fresh ginger
• 1 Cinnamon stick
• 3 pods Star anise
• 5 whole Cloves
• 1 tablespoon Coriander seeds
• 8 cups Vegetable broth
• 2 cups Water
• 1 large, sliced Carrot
• 1 small, sliced Daikon radish (optional)
• 2 tablespoons Soy sauce
• 1 teaspoon Brown sugar
• 1 teaspoon (adjust to taste) Salt
• 2 cups, for garnish Bean sprouts
• 1 cup, for garnish Fresh basil (Thai basil preferred)
• 1 cup, for garnish Fresh cilantro
• 1 cup, for garnish Fresh mint
• 1 quartered, for garnish Lime
• 2 thinly sliced, for garnish Green onions
• 0 optional, for serving Sriracha
• 0 optional, for serving Hoisin sauce

Directions

Step 1

Soak the rice noodles according to package instructions, drain, and set aside.

Step 2

Char the halved onion and sliced ginger by placing them cut-side down in a dry skillet over medium-high heat until they are deeply browned and fragrant, about 5 minutes.

Step 3

Add the charred onion and ginger to a large pot along with the cinnamon stick, star anise, cloves, and coriander seeds. Toast the spices for 1-2 minutes or until aromatic.

Step 4

Add the vegetable broth, water, sliced carrot, and daikon radish (if using) to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.

Step 5

After 30 minutes, strain the broth through a fine-mesh sieve into a clean pot to remove the solids. Discard the solids.

Step 6

Stir in soy sauce, brown sugar, and salt. Taste the broth and adjust seasonings as needed.

Step 7

Bring the strained broth back to a gentle simmer. Add the soaked rice noodles to warm them through for 1-2 minutes.

Step 8

Divide the noodles into serving bowls and ladle the hot broth over the top.

Step 9

Garnish with bean sprouts, fresh basil, cilantro, mint, green onions, and a squeeze of lime. Serve with sriracha and hoisin sauce on the side, if desired.

Nutrition Facts

Serving size	(3442.3g)

Amount per serving	% Daily Value*
Calories	1528.2

Total Fat 28.0g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 7.6g
Cholesterol 3mg	0%
Sodium 10449.1mg	0%
Total Carbohydrate 280.8g	0%
Dietary Fiber 51.8g	0%
Total Sugars 74.8g
Protein 64.2g	0%

Vitamin D 0IU	0%
Calcium 1156.4mg	0%
Iron 31.5mg	0%
Potassium 5733.9mg	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: 15.4%

Protein: 15.7%

Carbs: 68.8%