My steaming bowl of Vegan Pho is comforting, warming and nourishing making it the perfect dish for when you need a boost. Get the recipe below.
Traditionally pho is made with a meat-based broth, so it might not seem like a go-to dish for vegans. But with whole spices, fresh herbs and mushrooms it is packed full of flavour and will soon become a favourite in your kitchen.
What sets pho apart from other noodle soups is the deeply fragrant broth, infused with warming spices like cinnamon, star anise, and cloves. In this version, I also add cardamom and coriander seeds as well as fresh herbs like coriander, thai basil and mint at the end to lighten and brighten the dish.
It’s quick enough for a weeknight dinner but special enough for a cosy weekend meal.
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Ingredients
Here’s everything you’ll need to create your own bowl of vegan pho at home. (I know its a long list but I promise it's worth it)
- Vegetable oil
- Shallot
- Root ginger
- Garlic
- Star anise
- Whole cloves
- Cinnamon stick
- Cardamom pods
- Coriander seeds
- Vegetable stock
- Soy sauce
- Rice wine vinegar
- Rice noodles (flat not thin)
- Mushrooms (I used shitake and chestnut mushrooms)
- Pak choi
- Fresh coriander, mint, and Thai basil
- Lime
Step-by-Step Instructions
- Step 1: Fry the shallot, ginger and garlic in the oil
- Step 2: Add the stock to the shallots, ginger and garlic along with the whole spices and bring to a simmer for 30 minutes.
- Step 3: While the stock simmers, sauté the mushrooms.
- Step 4: In a separate saucepan, cook the noodles in a pan of boiling water according to the packet's instructions.
- Step 5: Strain the stock to remove the pieces of whole spices, shallot, ginger and garlic and add the soy sauce and rice wine vinegar.
- Step 6: In Add the cooked noodles to a serving bowl followed by the stock, vegetables, fresh herbs and a wedge of lime before serving.
Hint: Don't overcook your noodles or they will go to mush!
Substitutions
Don't have exactly the right ingredients? Don't worry! Try one of these substitutions:
- Mushrooms: I've used shitake and chestnut mushrooms but you could use any variety. King oyster mushrooms also work really well.
- Soy sauce: swap soy sauce out for tamari or coconut aminos.
- Pak choi: any leafy green vegetable will do in place of pak choi. Try spinach, chinese cabbage or kale.
- Noodles: while rice noodles are traditional udon or soba noodles would also work well.
Variations
Try one of these variations for a slightly different dish:
- Protein: add tofu to the dish for some extra protein. Both firm and silken tofu would work well.
- Spicy: add some fresh red chilli or chilli oil for a kick!
Equipment
- 2 saucepans (one for the stock, one for the noodles)
- Skillet or frying pan (to cook the mushrooms)
- Sieve
- Serving bowl
Storage
Any leftover broth can be stored in the fridge for up to 3 days or frozen for up to 1 month.
The rest of the dish should be cooked fresh otherwise they will go soggy.
Top tip
Don’t rush the broth! The longer it simmers, the richer and more aromatic it becomes. And don’t skip straining out the "bits" - it keeps the broth smooth and refined.
Frequently asked questions
Yes! Just use tamari instead of soy sauce and make sure your noodles are gluten-free
A good quality vegetable stock is ideal (fresh is best). Try to avoid ones that are overly salty.
A variety of basil native to Southeast Asia, known for its distinctive aniseed flavour.
Some UK supermarkets (like Waitrose) are starting to stock Thai basil. Otherwise visit your local Asian store.
The recipe
Vegan Pho
Equipment
- 2 saucepans
- 1 Frying pan
- 1 sieve
- 2 bowls
Ingredients
- 1 shallot finely sliced
- 3- inch piece of root ginger cut into matchsticks
- 2 cloves garlic minced
- 4 star anise
- 4 whole cloves
- 1 cinnamon stick
- 2 cardamom pods
- 1 tablespoon coriander seeds
- 1,200 ml vegetable stock
- 2 teaspoon soy sauce
- 2 teaspoon rice wine vinegar
- 150 g noodles
- 125 g shiitake mushrooms
- 75 g chestnut mushrooms
- 1 pak choi
- coriander
- mint
- Thai basil
- 1 lime
Instructions
- Fry the shallot, ginger, and garlic until golden.
- Add the stock and whole spices; bring to a simmer for 30 minutes.
- Cook the noodles in a separate pan of boiling water.
- Sauté the mushrooms until tender and browned.
- Strain the broth, removing the spices. Add soy sauce and rice wine vinegar.
- Assemble by placing the noodles, mushrooms, and pak choi in a bowl then pour over the broth.
- Garnish with fresh herbs and a squeeze of lime.
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