top down view of a bowl of freshly made vegan pho with all the extras.

5 from 2 reviews

Hearty and delicious, this simple vegan pho full of flavor and veggies is a noodle soup to live on! Recipe adapted from New York Times Cooking and Food 52.



Pho Broth

  • 1 onion, ends removed and sliced in half lengthwise
  • 3 inch piece of ginger, sliced
  • 3 carrots, cut into 2 inch pieces
  • 3 cloves garlic, slightly crushed
  • 68 dried shiitake mushrooms
  • 23 lemongrass stalks, cut into 23 inch pieces and slightly smashed
  • 23 star anise
  • 1 cinnamon stick
  • 1 tablespoon peppercorns
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds
  • 12 cups vegetable broth (or half water and broth)
  • 2 tablespoons tamari or soy sauce

Add ins

  • carrot slices/ribbons
  • sugar snap peas
  • 14 oz. firm or extra-firm tofu, cubed
  • napa cabbage, sliced
  • 14 oz. rice stick noodles or 100% soba noodles


  • beans sprouts
  • green onions, sliced
  • jalapeno, sliced & most seeds removed
  • cilantro
  • thai basil (regular basil is fine too)
  • lime wedges
  • sambal oeleck chili paste


Prepare the broth:

  • Place the onion and ginger on a small baking sheet. Place under the broiler until the onion and ginger becomes scorched and browned. Slice the ginger.
  • Lightly crush the peppercorns, fennel and coriander seeds. Add them to a tea strainer or tie them up using a piece of cheese cloth and string or small mesh bag.
  • In a large pot or dutch oven, add the ingredients for the pho broth, bring to a boil, cover, reduce heat and simmer for at least 1 hour. You can also make the pho in the crock pot/slow cooker, cook on low for 4 – 6 hours. Taste for seasoning. Strain or remove spices, ginger, lemon grass and onion. Reserve the mushrooms and carrots, once slightly cooled, slice and add back to the pot.

Cook the noodles: Cook noodles according to package directions, set aside.

Prep additional add-ins and garnishes: Gather and prep the add-ins. Serve veggies fresh when serving or add them to the pho broth and heat over medium heat for an additional 10 -15 minutes to soften a bit.

Serve: In individual bowls add noodles, veggies and broth. Top with plenty of bean sprouts, greens onions, jalapenos, cilantro & basil, add a squeeze of lime and some chili paste for heat.

Serves 4 – 6


Add any vegetables you prefer or have on hand. Broccoli florets, cut asparagus, bok choy, favorite mushrooms and/or leafy greens.

Keywords: vegan pho, vegetarian pho recipe