This vegan pho is a bowl of heaven full of aromatic vegetables and fragrant spices. You’ll be surprised how easy it is to make this from scratch.
Pho is a Vietnamese noodle soup traditionally made with beef or chicken. However, I’d like to share my veganized version of pho that is relatively quick and easy to make. Did you know Pho is eaten for breakfast in Vietnam? They also eat it at night as well but yes, this noodle soup is a breakfast item. Whenever you decide to eat it, this bowl is incredibly easy to make. Once you make the broth, you’re pretty much set for a week’s worth of breakfast or dinner. This vegan broth takes less than 1 hour to cook compared to the 8-10 hours for the beef pho.
Sriracha-Hoisin Dipping Sauce
Pho would not be complete without the 50/50 side of sriracha and hoisin. Half spicy and half sweet, this is the perfect complement to a savory bowl of goodness. Some like to dump this directly in their broth, while others prefer to have it on the side to dip the vegetables in. Whichever way you decide to consume this sauce, it is a must-add when eating pho.
A few notes
- One thing that makes pho so special is that the vegetables are roasted before it’s added to the broth. By roasting the onions, ginger, and daikon, it releases a smoky aroma that will help bring out the deep flavor in the broth.
- Wash the raw vegetables (mint, basil, bean sprouts, green onions, cilantro) really well. You can add to a colander and rinse with cold water.
- For any leftovers, pour the broth in a container (you can dump the apple, pear, onion, cinnamon, ginger in the trash) and store in the refrigerator for up to 4 days or freeze for 3 months. Pack the raw, cooked vegetables, and uncooked rice stick noodles separately.
I hope you love this vegan pho as much as I do. It is:
Pho is the perfect food for all sorts of occasions: when you’re sick, when you have that nasty hangover, when it’s cold outside, when you have to feed a large group of people, or when you want to make something special for yourself. 🙂
Please let me know if you gave this recipe a try. Leave a comment and tag a photo on Instagram @tifflovestofu. I’d love to see or hear how it turned out for you.
Vegan Pho (Vietnamese Noodle Soup)
- 1 Fuji apple (peeled, remain whole)
- 1 pear (peeled, remain whole)
- 1 small daikon (peeled and chopped into 3 chunks)
- 1 yellow onion (peeled, cut in half)
- 1 thumb sized ginger (peeled)
- 5-6 celery sticks (remove white ends of each stalk)
- 1 cinnamon stick
- 1 tsp coriander seeds
- 3 cardamom pods
- 10 cloves
- 6 star anise
- 3 tbsp vegan fish sauce
- ¼ cup mushroom seasoning
- 1 tbsp salt
- 1 cube Pho Chay Spice Cube (optional, found at most Asian grocery stores)
- Water (enough to fill ⅔ of the pot)
- Cooked Vegetable Toppings
- 2 king oyster mushrooms (sliced lengthwise)
- 2 carrots (chopped, 1 inch pieces)
- 1 tbsp mushroom seasoning
- 1 tbsp garlic salt
- 1 tbsp vegetable oil (or any neutral oil)
- Raw Vegetable Toppings
- Handful of bean sprouts
- 2-3 mint sprigs (finely chopped)
- 2-3 thai basil sprigs (no need to chop, simply peel each leaf off the stem)
- 2 green onions stalks (chopped)
- 2 cilantro sprigs (finely chopped)
- 1 lime (quartered)
- ¼ white onion (thinly sliced)
- 1 lb. banh pho tuoi (fresh or dry rice stick noodles)
- 2 tbsp sriracha
- 2 tbsp hoisin sauce
- Step 1 Gather coriander seeds, cardamom, cloves, star anise and add to the instant pot (or a regular 6-8 quart pot). Alternatively, you can add this to a tea filter to make it easier to fish out once the broth has been cooked.
- Step 2 Prep the daikon, onion, and ginger. Fire roast the daikon, onion, ginger, and cinnamon on a nonstick pan over the stove for 15 minutes. You can also roast it in the oven at 425 degrees for 15 minutes. *Please do not skip roasting the vegetables* Meanwhile the vegetables are roasting, prep the apple, pear, and celery.
- Step 3 Add daikon, onion, ginger, apple, pear, cinnamon and celery sticks to the pot. Fill ⅔ of the pot with water. Add pot inside the pressure cooker, close the lid, select the “Soup/Broth” function for 40 minutes. If using a regular 6-8 quart pot, cover halfway with a lid and simmer for 1 hour.
- Step 4 While the broth is cooking, prep the cooked and raw vegetable toppings. Heat up the oil in a non-stick pan, add the carrots and mushrooms. Cover with a lid to let it steam for 3-4 minutes. After the vegetables have been steamed, add the mushroom seasoning, garlic salt, and stir fry for a couple more minutes. The vegetables should be seared and caramelized. Set the cooked vegetables on a plate and let it rest while we prep the mint, green onions, basil, cilantro, bean sprouts, and white onion. Set the raw vegetables on another plate on the side.
- Step 5 Cook the rice noodles according to the package instructions.
- Step 6 By now, the broth should be finished cooking. Allow the steam to naturally vent or you can do a quick release. If you choose to do a quick release, be careful not to put your hand or face over the vent otherwise it will burn you. Once all the steam has been released, open the lid and taste the broth. At this point, feel free to add more vegan fish sauce, mushroom seasoning, or a sweetener of your liking. This is your broth so adjust to your needs. 🙂
- Step 7 Once you’ve determined the broth is perfect, add the noodles, cooked vegetables, raw vegetables, and broth to a bowl. Serve with lime, sriracha, and hoisin sauce.