Last Updated on April 16, 2024
This incredibly delicious vegan noodle soup – Easy Vegan Pho is made with aromatic vegetable broth. Serve with slippery rice noodles, sauteed oyster mushrooms, vegetables and topped with fresh herbs.

Vegan Pho
Can’t travel to Vietnam? No worries! We gonna bring Vietnam home! 😉
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.

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? 😍
Pho (pronounced “fuh”) is a Vietnamese rice noodle soup that consists of aromatic broth, rice noodles, and fresh herbs( usually Vietnamese mint, cilantro and chilies).
Vietnamese 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.

Vegan 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 you😆, 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…

- Vegetable Broth – 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.
- Seasonings– Vegan Oyster Sauce, Salt and Ground White Pepper
If you 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.

- Rice Noodles– traditional rice stick noodles dried or fresh( if accessible) both are ok.
- Vegan Oyster Sauce – gives the broth a bit of sweetness and binds all the flavors together.
- Toppings– I sauteed shredded King Trumpet Mushrooms (aka king oyster mushroom), Baby Bok Choy( aka Pak choi), and Mung Bean Sprouts. If you like to incorporate more oyster mushrooms into your diet, feel free to check out our recipe round up of 38 Best Oyster Mushroom Recipes.

- Garnish– Fresh herbs such as Mint( I use Vietnamese mint, but regular mint works fine too), Cilantro( aka coriander), Lime, and Red Chilies (optional)

How to make
Follow the workflow plan as the process shot below, making vegan Pho is really as simple as it looks. 😏

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!

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

More Easy Vegan Asian Dishes
- Vegan Vegetable Spring Rolls
- Garlic Chili Oil Noodles
- Spicy Miso Noodles
- Vegan Congee
- Fast Sha Cha Glass Noodles
- Cold Tofu Noodles
- Vegetable Chop Suey
- Pad Pak (Thai Stir-Fried Veggies)
- One-Pot Bitter Melon Soup
- Pickled Daikon
- Sweet Potatoes Sautéed with Five Spice
- Homemade Puffed Tofu
- Best Vegan Fried Rice
- Chinese Stir-Fried Water Spinach
More Comfort Soup Recipes

Easy Vegan Pho
Ingredients
Ingredients for the Broth( Note1)
- 8 cup Vegetable Broth (Note2) low-sodium
- 1 cup Water
- ½ ea Yellow Onion small diced
- 1 ea Carrot medium size, small diced
- 2 clove Garlic sliced
- 4 slices Ginger
- ¼ cup Vegan Oyster Sauce
- 1 Tbsp Maple Syrup
- 1 ea Star Anise
- 1 ea Cinnamon Stick
- 2 ea Cardamon Pod
- 4 ea Clove
- ½ tsp Salt
- ⅛ tsp Ground Wh