Vegan Pho (Vietnamese Noodle Soup)

Name: Vegan Pho (Vietnamese Noodle Soup)
Cuisine: Vietnamese, Asian
Ingredients: 1 large white onion, peeled and halved; 3-inch piece of fresh ginger, halved lengthwise; 5 star anise; 4 whole cloves; 3 (3-inch) cinnamon sticks; 2 cardamom pods; 1 tablespoon whole coriander seeds; 8 cups good-quality vegetable stock (or mushroom stock*); 1 tablespoon brown sugar; 2 teaspoons low-sodium soy sauce or tamari; 2 teaspoons rice vinegar; fine sea salt, to taste; 7 ounces uncooked thin rice noodles; 1 tablespoon olive oil (or any neutral-flavored oil); 8 ounces shiitake mushrooms, thinly sliced; 2 heads baby bok choy, halved; optional: 1-2 cups extra veggies (such as sliced carrots, broccoli florets, snow peas, etc.); garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha)

Instructions

This easy vegan pho recipe is made with the most delicious rich broth and your choice of veggies (plus tofu, if you'd like). I highly recommend making a double batch while you're at it!

Updated at: Sat, 03 Jan 2026 01:19:02 GMT