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Easy Vegan Pho

This incredibly delicious vegan noodle soup – Easy Vegan Pho is made with aromatics infused vegetable broth. Serve with slippery rice noodles, sauteed vegetables and fresh herbs.

Simple Vegan Pho
For the people who like it hot, don’t forget to make some Pickled Chilies and Chili Oil.

Vegan Pho

Can’t travel to Vietnam? No worries! We gonna bring Vietnam home! ūüėČ

This easy Pho recipe is a simplified version of the popular Vietnamese Rice Noodle Soup. Traditionally, the Pho soup is made with bones and it usually takes longer than 2-3 hours to make.

Simple Vegan Pho
You’re going to love it!

Lucky for us, for the homemade vegan version, the soup gets its flavor from fragrant aromatics and spices, made from scratch. It only takes 30 minutes to make a bowl of pho for a quick meal. Doesn’t it sound exciting? ūüėć

Pho (pronounced ‚Äúfuh‚ÄĚ) is a Vietnamese rice noodle soup that consists of aromatic broth, rice noodles, and fresh herbs( usually Vietnamese mint, cilantro and chilies). Pho is very popular worldwide and is considered Vietnam’s national dish- filled with layers of aromatic and rich complex flavors that surely will get you deeply hooked once you’ve tried it.

Simple Vegan Pho

Vegan Noodles Soup- Pho ingredients

We’re going to make our vegan noodles soup- Pho with store-bought vegetable stock today( to make 30 mins cooking time achievable), but if you have spare time at home and all of a sudden feel the chef spirit within youūüėÜ, feel free to check out How to make Asian-Style Vegetable Stock.

Now, let’s have a look at what we need for the quick vegan Pho soup…

Vegan Pho ingredients

  • Vegetable Broth ‚Äď use low-sodium veg stock because we’ll have more control over the saltness. If you don’t have low-sodium(unsalted) veg broth in hand, it’s always better to taste first before seasoning your soup.
  • Yellow Onion& Carrot– peeled and small diced or sliced, they’re for flavoring the broth and will be discarded at the end( as all the nutritional value all goes to the soup).
  • Aromatics- sliced Ginger and Garlic, Cinnamon Sticks, Star Anise, Cardamon Pods, and Cloves. P.S.: The reason why we don’t use ‘Gound’ spices for the broth is that they taste much stronger than the ‘whole’ ones. Also, They will make our broth look very cloudy but clear.

ÔĽŅ

For those who want to know my recommendation for brands, you can check this article out: The magic ingredients in my vegan cooking

What’re Toppings in our Vegan Pho

Here are the rice noodles, toppings and fresh herbs that gonna go into our vegan Pho. You can add the vegetables and greens you like or add tofu if you wish.

Vegan Pho ingredients
  • Toppings– I sauteed shredded King Trumpet Mushrooms(aka king oyster mushroom), Baby Bok Choy( aka Pak choi), and Mung Bean Sprouts.
shred king oyster mushroom by a fork
How to make shredded king trumpet mushrooms with a fork
  • Garnish– Fresh herbs such as Mint( I use Vietnamese mint, but regular mint works fine too), Cilantro( aka coriander), Lime, and Red Chilies( optional)

simple-vegan-Pho
One thing is very important, always use a big bowl for Pho! (This one is too smallūü§£)

How to make Easy Pho( Vegan)

Follow the workflow plan as the process shot below, making vegan Pho is really as simple as it looks. ūüėŹ

how to make vegan pho

1. Grab a medium-size pot( at least 3 liters and with a matched lid) and pour low-sodium vegetable broth and water in. Add all the ingredients for the broth into the pot( diced yellow onion, carrots, garlic, ginger, vegan oyster sauce, maple syrup, star anise, cinnamon stick, cardamon pods, cloves, salt, and ground white pepper), and then put the lid on and bring it to a boil. Once it boils, turn the heat down to low, and let the broth gently simmer for 30 minutes. (Set a timer)

2. While the broth is simmering away, we gonna prepare other ingredients. Wash our baby Bok Choy( cut them into halves and wash them thoroughly, make sure there is no dirt hiding between the stems) and herbs. Shred our king trumpet mushrooms with a fork and then saute the shredded mushrooms in a pan until light brown on the surface then take out and set aside.

3. Turn on the kettle to boil water. Place the halved baby Bok Choy into the same frying pan then pour hot boiling water in, boil them until they become softened on both sides then take them out and set them aside.

4. Check the timer. Cook the rice noodles(5 minutes right before the broth is nearly done) in a pot as per the packet instruction. P.S. Rice noodles will become easier to break when overcooked.

5. Place the cooked rice noodles into bowls, then strain the broth into a clean pot then use a ladle to scoop the broth into bowls. ( Or you can put the strainer on the top and then scoop the soup as I did in the picture).

6. Topped our Pho with cooked shredded king trumpet mushrooms, baby Bok Choy, mung bean sprouts, mint, cilantro, and sliced red chilies(optional) and serve them hot. Enjoy!

simple-vegan-Pho rice noodles
Slurping up time!

Have you tried this Simple Vegan Vietnamese Pho, don’t forget to give me some feedback!

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Simple Vegan Pho

Easy Vegan Pho

EASY VEGAN PHO is made from scratch. It only takes 30 minutes to serve this hearty and cozy noodle soup. Does it sound exciting? ūüėć
4.77 from 13 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3 people
Calories: 397kcal

Ingredients

Ingredients for the Broth( Note1)

Toppings for Vegan Pho

  • 9 oz Rice Noodles dried 250g or fresh rice stick noodles( if accessible)
  • 3 ea Baby Boy Choy halved
  • 3 ea King Trumpet Mushrooms Shredded with a fork
  • 5 oz Mung Bean Sprouts approx. 100g

Fresh herbs

  • Mint Viet mint or regular
  • Cilantro
  • 1 ea Red Chili optional
  • 1 ea Lime cut into wedges

Instructions

  • 1. Grab a medium-size pot( at least 3 liters and with a matched lid) and pour low-sodium¬†vegetable broth¬†and¬†water¬†in. Add¬†all the ingredients for the broth¬†into the pot(¬†diced yellow onion, carrots, garlic, ginger, vegan oyster sauce, maple syrup, star anise, cinnamon stick, cardamon pods, cloves, salt, and ground white pepper), and then put the lid on and bring it to a boil. Once it boils, turn the heat down to low, and let the broth gently simmer for 30 minutes. (Set a timer)
  • 2.¬†While the broth is simmering away, we gonna prepare other ingredients. Wash our baby Bok Choy( cut them into halves and wash them thoroughly, make sure there is no dirt hiding between the stems) and herbs. Shred our king trumpet mushrooms with a fork and then saute the shredded mushrooms in a pan until light brown on the surface then take out and set aside.
  • 3. Turn on the kettle to boil water. Place the halved baby Bok Choy into the same frying pan then pour hot boiling water in, boil them until they become softened on both sides then take them out and set them aside.¬†
  • 4.¬†Check the timer. Cook the rice noodles(5 minutes right before the broth is nearly done)¬†in a pot as per the packet instruction.¬†P.S. Rice noodles will become easier to break when overcooked.
  • 5.¬†Place the cooked rice noodles into bowls, then strain the broth into a clean pot¬†then use a ladle to scoop the broth into bowls. ( Or you can put the strainer on the top and then scoop the soup as I did in the picture).¬†
  • 6.¬†Topped our Pho with¬†cooked shredded king trumpet mushrooms,¬†baby Bok Choy,mung bean¬†sprouts,¬†mint,¬†cilantro, and¬†sliced red chilies(optional)¬†and serve them hot. Enjoy!

Video

Notes

(Note1)- The reason why we don‚Äôt use ‚ÄėGound‚Äô spices for the broth is that they taste much stronger than the ‚Äėwhole‚Äô ones. Also, They will make our broth look very cloudy but clear.
(Note2)- Just plain low-sodium vegetable broth, not the ones that are already heavily seasoned. Ex.: Thai vegetable stock or dumpling soup base…etc.

Nutrition

Serving: 1serve | Calories: 397kcal | Carbohydrates: 91g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 2590mg | Potassium: 175mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1453IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg

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