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Vegan Pho

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Pho holds a special place in my heart as my go-to cold weather comfort food, and even in its vegan form, it remains just as satisfying thanks to the iconic spice blend found in traditional Vietnamese pho. Growing up in New Orleans, I savored numerous bowls of pho every Sunday after church, etching its flavors into my taste memory. The aroma of savory cinnamon, ginger, and star anise instantly transports me back to those cherished Sunday mornings with my family. My fondness for pho inspired me to master a delightful vegan rendition of this Vietnamese classic, and after much experimentation, I've cracked the code with this 30-minute broth recipe.
To create an exceptionally flavorful vegan pho broth, the secret lies in toasting the whole spices—star anise, cinnamon, and cloves. I also brown and even char onion and ginger in the pot before adding vegetable broth. For an umami boost, I incorporate white miso and dried shiitake mushrooms, replacing the traditional fish sauce found in pho. To achieve the typical mellow sweetness, I add palm sugar to the broth, although rock sugar or raw sugar can be used as substitutes.
Once all these ingredients come together with veggie stock, they simmer for just 20 minutes before being served with pho noodles, mushrooms, bok choy, tofu, or any other vegetables you prefer. The result is a deeply satisfying and flavorful vegan pho that brings back cherished memories and warms the soul.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine world cuisine
Servings 4

Ingredients
  

BROTH

  • 1 large yellow onion, peeled, halved
  • 4 dried shiitakes (about 1/2 c.)
  • 1 large piece of ginger (about 5 oz.), halved lengthwise
  • 2 tbsp. vegetable oil
  • 4 cardamom pods
  • 3 star anise pods
  • 2 (3") cinnamon sticks
  • 8 whole cloves
  • 8 c. low-sodium vegetable stock
  • 1 tbsp. white miso paste or dark miso
  • 2 tsp. soy sauce or tamari
  • 1 tbsp. palm sugar, rock sugar, or granulated sugar

ASSEMBLY

  • 1 lb. banh pho noodles or dry rice noodles
  • 1 lb. fresh shiitake mushrooms (4 loosely packed c.)
  • 2 heads of baby bok choy, halved lengthwise
  • Kosher salt
  • 1/2 bunch cilantro, roughly chopped
  • 1/2 bunch Thai basil leaves (about 2 loosely packed c.)
  • 1/4 white onion, thinly sliced
  • 1/2 c. thinly sliced scallion greens
  • 1 (14-oz.) block soft tofu, cut into 1/2" cubes
  • 4 oz. bean sprouts
  • 1 jalapeño, thinly sliced
  • Lime wedges, soy sauce or tamari, and vegan sriracha, for serving

Instructions
 

BROTH

  • In a large pot, combine onion, shiitakes, ginger, oil, cardamom, star anise, cinnamon, and cloves. Cook over medium-high heat, stirring occasionally, until onions are charred and spices are fragrant, 4 to 5 minutes.
  • Add stock, miso, soy sauce, and palm sugar. Cover, increase heat to high, and bring to a boil. Cook until slightly reduced, about 4 minutes. Reduce heat to low, cover, and simmer, stirring occasionally, until onion is translucent, 18 to 20 minutes. 

ASSEMBLY

  • In a large pot of boiling water, cook pho according to package directions. Drain and divide among large bowls.
  • When broth is ready, strain to remove solids and return to pot. Add mushrooms and cook over medium heat, stirring occasionally, until tender, 2 to 3 minutes. Add bok choy and cook, stirring, until stems are tender, 1 to 2 minutes. Remove from heat; season with salt.
  • Top noodles with broth, mushrooms, bok choy, tofu, cilantro, basil, onion, scallions, bean sprouts, and jalapeño. Serve with lime wedges, soy sauce, and vegan sriracha alongside.
Keyword Vegan Pho
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