Vegan Pho

Vegan PhoVegan Pho

There’s absolutely no reason why people that follow a plant-based diet can’t enjoy the same traditional dishes. Traditionally, Vietnamese Pho (a rice noodle soup with herbs and veggies) is usually made with a beef or chicken bone broth. You can enjoy a delicious bowl of this warming soup totally plant-based style, and in much less time than the traditional dish takes at that. It’s key to char your onion and ginger, a well as to add the fragrant spices to the soup as the broth simmers. You won’t regret the beautiful fragrant smell as it cooks. It’s my favourite thing about pho – the smell of the star anise, cardamon, cloves, coriander seeds and cinnamon sticks all added together to create a beautiful aroma and the signature taste that makes up pho.

Note: This recipe yields two litres of broth (plus two bowls), great for meal prep. 


Rice noodles (approximately 1/4 of a package + more for extra meals) (to be prepared before serving, not in advance)

2 medium sized onions, cut into halves

2 good sized pieces of ginger, cut length wise

4 carrots, peeled and julienned

16 cups of vegetable stock (remember, this is for two litres of broth)

2 tsp tamari or soy sauce

2 small pieces of yellow rock sugar (found in Asian markets)

3 good quality cinnamon sticks

6 star anise

5 whole cloves

1 tbsp coriander seeds

2 cardamon pods

fresh bean sprouts

fresh green onions

fresh bok choy

fresh lime wedges

fresh red thai chilis

fresh thinly sliced onion


  1. Char your onion and ginger in the oven for about 5-10 minutes. Peel off any blackened pieces and place into the pot of vegetable stock. Now add tamari or soy sauce to the broth.
  2. Add your julienned carrots and bring to a boil, and then reduce to a simmer.
  3. Heat a fry pan and add your cinnamon sticks, coriander seeds, cloves, cardamon pods and star anise to the pan and heat over low-medium heat for 5 minutes. Stir often to release their aromas (THE BEST!)
  4. Next, add your cinnamon sticks, coriander seeds, cloves, cardamon pods and star anise to a cheesecloth tied with twine. Make it into a teabag. Place this into the soup.
  5. Simmer the broth for roughly 30-40 minutes. Stir frequently to distribute the spices.
  6. Remove the onion, ginger and spice sack form the broth.
  7. Prepare your rice noodles by running hot water over them in a bowl. They will soften within a few minutes.
  8. Prepare your fresh veggies.

Bowl assembly 

  • Pour broth into a deep bowl
  • Add your rice noodles, bean sprouts, bok choy and fresh onion rings
  • Cut a chili into slices and remove the seeds, place into the soup
  • Sprinkle fresh lime juice over the soup

Store remaining broth into mason jars and prepare fresh noodles and toppings before your next serving.

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