vegan pho recipe

The Best vegan pho recipe

Vegan Pho (Thai-Inspired Vegan Broth)

4.5 from 647 votes

A rich, aromatic vegan pho made with a hearty coconut milk-based broth, packed with fresh herbs, tender tofu, and vegan noodles. Perfect for a comforting and protein-packed meal.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Broth

• 4 cups vegetable broth
• 1 can (400ml) full-fat coconut milk
• 1 tbsp red food coloring (optional, for color)
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp star anise
• 1-inch galangal, sliced
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 1-inch ginger, sliced
• 1 cup water
• 1 cup silken tofu, cubed

For the Toppings

• 4 oz rice noodles (pho noodles)
• 1 cup fresh cilantro, chopped
• 1/2 cup Thai basil leaves
• 1/2 red onion, thinly sliced
• 1 lime, cut into wedges
• 1/2 cup bean sprouts
• 1/2 cup sliced mushrooms (shiitake or oyster)
• 1/2 cup chopped peanuts
• 1/2 cup sliced radishes
• 1/2 cup chopped Thai chili (adjust to taste)
• 1/4 cup lime juice
• 1 tbsp fish sauce (use vegan fish sauce alternative)
• 1 tbsp soy sauce
• 1 tsp sugar

👨‍🍳Directions

1. 1
   Prepare the broth base: In a pot, combine vegetable broth, coconut milk, red food coloring (if using), soy sauce, maple syrup, turmeric, coriander, cumin, star anise, galangal, lemongrass, and ginger. Bring to a boil.
2. 2
   Simmer the broth: Reduce heat to medium-low and simmer for 20 minutes. Add water and let it simmer for another 10 minutes. Remove star anise and lemongrass. Strain the broth through a fine-mesh strainer to remove solids.
3. 3
   Cook the noodles: Boil rice noodles according to package instructions (usually 3-5 minutes). Drain and rinse with cold water to stop cooking.
4. 4
   Prepare toppings: While the broth simmers, chop all toppings into bite-sized pieces. Set aside.
5. 5
   Assemble pho: Divide noodles among bowls. Ladle hot broth over noodles. Top with tofu, cilantro, Thai basil, red onion, bean sprouts, mushrooms, peanuts, radishes, and chili. Serve with lime wedges.
6. 6
   Adjust seasoning: Add lime juice, vegan fish sauce, soy sauce, and sugar to taste. Stir gently and enjoy immediately!

🔧Equipment

• Large pot or deep skillet
• Wooden spoon or ladle
• Fine-mesh strainer
• Mixing bowls
• Knife and cutting board
• Steamer basket (optional)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 18❤️Cholesterol: 60mg🧂Sodium: 1200🌾Total Carbs: 40🥦Dietary Fiber: 8🍬Sugars: 12🥩Protein: 18

📝Notes

• For extra depth, add a splash of vegan fish sauce or tamari.
• Ensure all spices are finely ground for best flavor.
• Use a mix of mushrooms for added umami flavor.
• Adjust spice levels according to preference.
• Store broth in the fridge for up to 3 days and reheat gently before serving.

❓ Frequently Asked Questions About Vegan Pho (Thai-Inspired Vegan Broth)

What is the key difference between traditional pho and vegan pho in terms of broth?

In traditional pho, the broth is made with beef bone broth, which provides a rich, deep umami flavor and a gelatinous texture from collagen. Vegan pho replaces this with a vegetable-based broth—often using a mix of mushrooms (shiitake or oyster), kombu (dried kelp), and sometimes tofu skin for depth. Some versions also incorporate lentils, chickpeas, or coconut milk for creaminess, while traditional pho relies on beef marrow or fat for richness.

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How do you ensure the vegan pho broth has enough depth of flavor without meat?

To mimic the umami and savory notes of beef broth in vegan pho, focus on these key ingredients:
1. Kombu (dried kelp) – Adds a mineral-rich, brothy depth when simmered for at least 15 minutes.
2. Mushrooms (shiitake or oyster) – Their meaty texture and earthy flavor help replace beef’s savoriness. Use 10–12 dried shiitake (soaked) or 2 cups fresh mushrooms for a robust taste.
3. Lentils or chickpeas – Slow-cooked with the broth (like in pho ga or pho cua) add protein and a slightly chewy texture.
4. Tofu skin or coconut milk – A splash of unsweetened coconut milk (½ cup) can add creaminess, while tofu skin (fried or simmered) enhances umami.
5. Fish sauce (optional) – A small amount (1–2 tbsp) can boost savoriness, though many vegans prefer plant-based alternatives like soy sauce, tamari, or mushroom-based umami powders.
6. Spices & aromatics – Star anise, cinnamon, cloves, and ginger are essential for aromatic complexity, just like in traditional pho.

For extra richness, some vegan versions use nutritional yeast or hemp seeds (toasted and blended into the broth) to add a nutty depth.

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Can I make vegan pho without any meat substitutes like tofu or mushrooms?

Yes! If you prefer a fully plant-based pho without any meat or mushroom substitutes, you can rely on these alternatives for flavor and texture:
– Lentils or chickpeas – Slow-cooked in the broth (like in pho cua or pho ga) add protein and a slightly chewy bite.
– Coconut milk – Adds creaminess and a mild richness (best in tropical or Southeast Asian-inspired variations).
– Seitan (wheat gluten) – Can mimic the texture of beef if you’re okay with gluten (simmered in the broth until tender).
– Jackfruit (young, tender) – Some vegan pho recipes use young green jackfruit (peeled and chopped) for a meaty texture, though it’s less common.
– Hearts of palm or mushrooms – If you skip mushrooms, hearts of palm (drained and chopped) can provide a similar fibrous texture.
– Vegan broth base – A high-quality vegetable broth (homemade or store-bought) with added nutritional yeast, soy sauce, and a pinch of salt can compensate for umami loss.

The key is balancing umami sources (like kombu, mushrooms, or lentils) with creamy textures (coconut milk, tofu, or seitan) to make it satisfying.

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What are the best vegan toppings to make pho more satisfying and flavorful?

Vegan pho can be just as rich and satisfying with the right toppings. Here are the best options to enhance flavor, texture, and presentation:
– Fresh herbs:
– Coriander (cilantro) – Brightens the dish with a citrusy finish.
– Mint or Thai basil – Adds freshness and aromatic notes.
– Green onions (scallions) – For color and a mild onion flavor.
– Pickled vegetables:
– Pickled daikon radish or carrots – Tangy and crunchy (like chua kho).
– Quick-pickled cucumbers – For a refreshing contrast.
– Soft toppings:
– Vegan “beef” slices – Use marinated seitan, jackfruit, or tempeh (pre-cooked and sliced).
– Tofu – Lightly fried or pan-seared for a tender bite.
– Lentils or chickpeas – For a protein-rich, slightly chewy texture.
– Crunchy additions:
– Crushed peanuts or cashews – Adds a nutty crunch.
– Sesame seeds – For a toasty, aromatic touch.
– Acidic elements:
– Lime wedges – Brightens the dish with a squeeze at the end.
– Vegan fish sauce substitute – A splash of soy sauce, tamari, or coconut aminos can enhance umami.
– Garnishes:
– Thai chili flakes or crushed red pepper – For heat (skip if spice-sensitive).
– Fresh ginger slices – Adds warmth and aroma.
– Edible flowers – For a decorative, elegant touch.

For extra richness, some vegan pho versions include crushed peanuts, fried shallots, or a drizzle of vegan hoisin sauce on top.

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How can I make vegan pho taste more like the original, especially if I’m not used to umami flavors?

If you’re new to umami-rich foods, here’s how to gradually build the flavor in vegan pho to mimic the original:
1. Start with a strong base:
– Use 1–2 cups dried kombu (simmer for at least 30 minutes) for a deep, mineral-rich broth.
– Add 10–12 dried shiitake mushrooms (soaked) or 2 cups fresh mushrooms for meatiness.
2. Boost umami with these hacks:
– Fish sauce alternative: Use 1–2 tbsp soy sauce, tamari, or coconut aminos (adjust to taste).
– Mushroom powder: A pinch of dried shiitake powder or mushroom extract (like Umami Master) can add concentrated umami.
– Lentils or chickpeas: Slow-cook ½ cup lentils or chickpeas with the broth for 30–45 minutes to build depth.
3. Layer flavors gradually:
– First, simmer the broth with aromatics (star anise, cinnamon, cloves) for 10 minutes.
– Add mushrooms and kombu, then simmer for another 20–30 minutes.
– Finish with tofu skin, lentils, or coconut milk for creaminess.
4. Balance with freshness:
– Finish with lime juice, fresh herbs (cilantro, mint), and a squeeze of lime to cut through richness.
– Add crunchy pickles or chili to contrast the soft broth.
5. Practice makes perfect:
– If the broth feels flat, reduce it slightly (evaporates natural sugars) or add a dash of maple syrup or agave to round out flavors.
– Taste as you go—umami builds over time, so don’t rush the simmering process.

For quick results, store-bought vegan pho broth (like Veggie Broth or Halo Top’s vegan broth) can be a shortcut, but homemade always wins for authenticity.