Vegetarian Vietnamese Pho Broth

Warm your soul with a bowl of fragrant and flavorful Vegetarian Vietnamese Pho Broth, a plant-based twist on the classic Vietnamese comfort food. This rich, aromatic broth is crafted with charred onion and ginger, toasted whole spices like cinnamon, star anise, and cardamom, and a medley of vegetables including carrots, daikon radish, and shiitake mushrooms. Infused with soy sauce, a hint of brown sugar, and fresh cilantro stems, this recipe delivers a perfect balance of umami and sweetness. Ready in under an hour, this pho is ideal for weeknight dinners or a relaxing weekend meal. Serve it over tender rice noodles and top it with bean sprouts, Thai basil, chili peppers, and a squeeze of lime for a restaurant-quality experience at home. Perfect for vegans, vegetarians, and pho lovers alike, this broth is a showstopper in both flavor and simplicity, making it a must-have addition to your recipe collection.

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 large onion
• 3 inches fresh ginger
• 1 cinnamon stick
• 2 star anise
• 5 cloves
• 2 cardamom pods
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 8 cups vegetable broth
• 2 medium carrots
• 1 medium daikon radish
• 1 cup shiitake mushrooms
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sea salt
• 1 small bunch fresh cilantro stems
• 1 cup bean sprouts (for serving, optional)
• 1 small handful fresh Thai basil (for serving, optional)
• 1 tablespoon sliced chili peppers (for serving, optional)
• 2 lime wedges (for serving)

Directions

Step 1

Prepare the aromatics: Slice the onion in half and char the cut sides over an open flame or under a broiler until they are darkened and slightly smoky. Repeat with the ginger by lightly charring the outside.

Step 2

Toast the spices: In a large, dry pot over medium heat, add the cinnamon stick, star anise, cloves, cardamom pods, coriander seeds, and fennel seeds. Toast for 1-2 minutes until fragrant, being careful not to burn them.

Step 3

Add the broth and vegetables: Pour the vegetable broth into the pot. Add the charred onion and ginger, chopped carrots, sliced daikon radish, and shiitake mushrooms. Bring the mixture to a boil, then reduce the heat to low.

Step 4

Season the broth: Stir in the soy sauce, brown sugar, and sea salt. Add the cilantro stems for extra flavor.

Step 5

Simmer and strain: Let the broth simmer gently for 30 minutes to allow the flavors to meld. Once done, strain the broth through a fine-mesh sieve to remove the solids.

Step 6

Serve: Divide cooked rice noodles into serving bowls and ladle the hot broth over them. Garnish with bean sprouts, Thai basil, sliced chili peppers, and a squeeze of fresh lime juice, if desired.

Nutrition Facts

Serving size	(3034.8g)

Amount per serving	% Daily Value*
Calories	1260.8

Total Fat 27.0g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 6.7g
Cholesterol 2mg	0%
Sodium 8964.1mg	0%
Total Carbohydrate 222.9g	0%
Dietary Fiber 57.1g	0%
Total Sugars 69.8g
Protein 62.0g	0%

Vitamin D 12.6IU	0%
Calcium 876.5mg	0%
Iron 25.8mg	0%
Potassium 6891.3mg	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: 17.6%

Protein: 17.9%

Carbs: 64.5%