Vegan Vietnamese Pho Soup
Dive into a bowl of soul-soothing comfort with this Vegan Vietnamese Pho Soup, a plant-based twist on the beloved Vietnamese classic. Brimming with aromatic spices like cinnamon, star anise, and cloves, the richly infused vegetable broth is simmered with charred onion, ginger, and fresh vegetables like carrots and daikon radish (optional) to replicate the deep, complex flavors of traditional pho. Tender rice noodles soak up the flavorful broth, while a vibrant array of garnishes—think fresh basil, cilantro, mint, crunchy bean sprouts, and lime wedges—create an irresistible medley of textures and tastes. Perfect for a cozy night in, this vegan pho is quick to prepare (ready in just an hour) and customizable with your favorite toppings like sriracha or hoisin sauce. Whether you're a pho enthusiast or exploring vegan Vietnamese recipes, this plant-based soup is sure to become a comforting favorite!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 medium, halved Yellow onion
- 3 inches, sliced lengthwise Fresh ginger
- 1 Cinnamon stick
- 3 pods Star anise
- 5 whole Cloves
- 1 tablespoon Coriander seeds
- 8 cups Vegetable broth
- 2 cups Water
- 1 large, sliced Carrot
- 1 small, sliced Daikon radish (optional)
- 2 tablespoons Soy sauce
- 1 teaspoon Brown sugar
- 1 teaspoon (adjust to taste) Salt
- 2 cups, for garnish Bean sprouts
- 1 cup, for garnish Fresh basil (Thai basil preferred)
- 1 cup, for garnish Fresh cilantro
- 1 cup, for garnish Fresh mint
- 1 quartered, for garnish Lime
- 2 thinly sliced, for garnish Green onions
- optional, for serving Sriracha
- optional, for serving Hoisin sauce
Instructions
Soak the rice noodles according to package instructions, drain, and set aside.
Char the halved onion and sliced ginger by placing them cut-side down in a dry skillet over medium-high heat until they are deeply browned and fragrant, about 5 minutes.
Add the charred onion and ginger to a large pot along with the cinnamon stick, star anise, cloves, and coriander seeds. Toast the spices for 1-2 minutes or until aromatic.
Add the vegetable broth, water, sliced carrot, and daikon radish (if using) to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
After 30 minutes, strain the broth through a fine-mesh sieve into a clean pot to remove the solids. Discard the solids.
Stir in soy sauce, brown sugar, and salt. Taste the broth and adjust seasonings as needed.
Bring the strained broth back to a gentle simmer. Add the soaked rice noodles to warm them through for 1-2 minutes.
Divide the noodles into serving bowls and ladle the hot broth over the top.
Garnish with bean sprouts, fresh basil, cilantro, mint, green onions, and a squeeze of lime. Serve with sriracha and hoisin sauce on the side, if desired.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 10449 mg | 454% | |
| Total Carbohydrate | 280.8 g | 102% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 74.8 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1156 mg | 89% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 5734 mg | 122% | |
*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.
