Vegan Pho (Vietnamese Noodle Soup)

Watch how to make it here

Recipe begins at 1:39

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, here at Tiff Loves Tofu, we don’t eat meat so 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 like myself, 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

  1. 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. 
  2. Wash the raw vegetables (mint, basil, bean sprouts, green onions, cilantro) really well. You can add to a colander and rinse with cold water. 
  3. The rice stick noodles cook fast so it is best to dip it in boiling hot water for no more than 5 seconds. Any longer and the noodles will become too soft or mushy. 
  4. For any leftovers, pour the broth in a container (you can dump the apples, onion, cinnamon, ginger in the trash) and store in the refrigerator up to 4 days or freeze for 3 months. Pack the raw, cooked vegetables, uncooked rice stick noodles separately


I hope you love this vegan pho as much as I do. It is: 





& Delectable

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, rate it 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)

August 22, 2020
: 20 min
: 40 min
: Easy


  • Broth
  • 3 Fuji apples (cut in half and cored)
  • 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)
  • 2 cinnamon stick
  • 1 tsp coriander seeds
  • 1 tsp cardamom
  • 10 cloves
  • 6 star anise
  • ¼ cup vegan fish sauce
  • ¼ cup mushroom seasoning
  • 3 tbsp salt
  • 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 (There will be leftovers)
  • 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)
  • Other
  • 1 lb. banh pho tuoi (Fresh rice stick noodles)
  • 2 tbsp Sriracha
  • 2 tbsp Vegan Hoisin Sauce
  • Step 1 Gather coriander seeds, cardamom, cloves, star anise and in a tea filter, then add to the instant pot (or a regular 6-8 quart pot). The cinnamon and some of the star anise might not fit in the tea filter so you can add directly into the pot. If you don’t have a tea filter, you can add to a tea bag (empty tea leaves, add spices, and tie together). You can also add the spices straight into the pot but make sure to fish it out after the broth has been cooked.
  • Step 2 Prep the daikon, onion, and ginger then fire roast directly on the stove for 5 minutes (see video for method). If you have an electric stove, you can roast in the oven at 425 degrees for 15 minutes. *Please do not skip roasting the vegetables* Meanwhile the vegetables are roasting, prep the apples by cutting in half and core.
  • Step 3 Add daikon, onion, ginger, apples, 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, we will 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 because we didn’t add any water. Since we covered it with a lid, the natural liquid from the trapped heat was enough to prevent the vegetables from sticking but not too much where the vegetables wouldn’t caramelize. Set the cooked vegetables on a plate and let it rest while we prep the mint, green onions, basil, cilantro, bean sprouts, and onions. Set the raw vegetables on another plate on the side.
  • Step 5 Fill a 4 quart pot with water ⅔ of the way. Heat up until the water is boiling. Add a handful of rice stick noodles to a mesh strainer small enough to fit inside the pot of water. Once the water begins to boil, add the strainer with the noodles in the pot for only 5 seconds then add to a medium sized bowl. The noodles will cook quickly and can become too soft if dipped in the boiling water for too long.
  • 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 it to the bowl just enough to cover the noodles. Add the cooked and raw vegetables. Serve with lime, sriracha and hoisin sauce.

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