Vegetarian Pho Recipe
A steaming bowl of vegetarian pho in aromatic broth with vibrant toppings. Comforting, healthy, and bursting with flavor!
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Why Vegetarian Pho Is My Go-To Comfort Soup
There’s something almost meditative about making (and eating) a bowl of vegetarian pho. The slow simmer of aromatics like star anise, cinnamon, and ginger pulls you right into the kitchen. For me, this dish is comfort food at its finest, but it's also fresh enough to enjoy year-round.
What I love most about this recipe is how easy it is to make it your own. Once you have your broth and noodles, you’re free to go wild with toppings and add-ins. I’m a fan of plenty of fresh herbs and a generous squeeze of lime, with heaps of mushrooms and sprouts for texture.
Here’s how I like to customize my bowl:
- Extra mushrooms for earthiness
- A handful of bean sprouts for crunch
- Chili slices for that perfect, lingering heat
- Tons of herbs (basil, cilantro, mint—you can’t overdo it)
For anyone looking for a way to keep dinners interesting, vegetarian pho is a fantastic choice. It’s restorative, surprisingly filling, and honestly just fun to eat. Highly recommend grabbing some chopsticks and diving in.
Vegetarian Pho
A savory, spiced vegetable broth poured over rice noodles and topped with fresh herbs, mushrooms, and classic pho garnishes.
Ingredients
Instructions
- 1
Prepare the Broth: In a large pot, combine vegetable broth, onion, garlic, ginger, star anise, cinnamon stick, and soy sauce. Bring to a boil, then reduce heat and simmer for 30 minutes to allow flavors to meld.
- 2
Cook the Noodles: While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
- 3
Strain the Broth: After simmering, strain the broth to remove solids. Return the liquid to the pot and season with salt and pepper to taste.
- 4
Assemble the Pho: Divide the cooked noodles among bowls. Pour the hot broth over the noodles, then top with bean sprouts, mushrooms, fresh herbs, and jalapeños if using.
- 5
Serve: Garnish with lime wedges and enjoy your homemade vegetarian pho hot.
Notes
Add tofu or extra veggies of your choice for more protein.
Broth can be made ahead and refrigerated for up to 3 days.
Gluten-free tamari can be used in place of soy sauce to keep the dish gluten-free.
Nutrition Facts
Serves: 4 bowls
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Vegetarian pho is a Vietnamese noodle soup made with a savory vegetable broth, rice noodles, and a variety of fresh herbs and toppings, all without any meat or animal-based broths.
Absolutely! Tofu is a popular and delicious addition to vegetarian pho. Simply add cubed firm or fried tofu to your bowl along with your favorite toppings.
Most traditional rice noodles used in pho are naturally gluten-free. However, always check the packaging to confirm if you are sensitive to gluten.
Simmer the broth ingredients gently and strain the solids after cooking. This produces a fragrant, clear, and flavorful broth.
Common toppings include fresh herbs (basil, cilantro, mint), bean sprouts, mushrooms, jalapeños, and lime wedges. Customize with your favorites!
