Vegan Vietnamese Pho Broth
Delight in the comforting, aromatic flavors of a traditional Vietnamese pho with this Vegan Vietnamese Pho Broth recipe—a plant-based twist on a classic. Packed with fragrant spices like cinnamon, star anise, cloves, and coriander seeds, this broth showcases the depth of umami-rich soy sauce and the sweetness of caramelized onion and ginger. Featuring wholesome ingredients like daikon radish, carrots, and fresh herb stems, the slow simmering method ensures a robust and complex flavor profile in every sip. Perfect for serving as a base for your favorite noodle bowls or as a standalone soup, this easy-to-make recipe is dairy-free, vegan, and ideal for meal prepping. Ready in under 90 minutes, it’s a heartwarming choice for those seeking healthy, plant-based comfort food with authentic Vietnamese flair.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 large yellow onion
- 3 inches fresh ginger
- 1 cinnamon stick
- 4 whole star anise
- 6 whole cloves
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 8 cups vegetable broth
- 2 large carrots
- 1 medium daikon radish
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons sea salt
- 2 cups water
- 1 small bunch fresh cilantro stems
- 1 small bunch fresh basil stems
Instructions
Slice the large onion in half and peel the ginger. Place both cut-side down on a stovetop burner or grill over direct flame. Char them until blackened, about 3-5 minutes. If you don’t have access to a flame, broil them in an oven until charred.
In a large stockpot, toast the cinnamon stick, star anise, cloves, coriander seeds, and fennel seeds over medium heat for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Add the charred onion and ginger to the pot, along with the vegetable broth, water, carrots (cut into large pieces), and daikon radish (sliced into rounds).
Stir in the soy sauce, brown sugar, and sea salt. Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 60 minutes.
Add the cilantro stems and basil stems to the broth during the last 10 minutes of simmering to enhance the flavor.
Once finished cooking, strain the broth through a fine-mesh sieve or cheesecloth into another pot or bowl, discarding the solids.
Taste and adjust seasoning with more salt or soy sauce if necessary. The broth is now ready to use immediately or can be stored in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 10.6 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
