This Vietnamese pho recipe is plant-based and gluten-free. I have wonderful memories of visiting my family’s favorite Vietnamese restaurant, Little Saigon. Most cities have a restaurant like this, probably also named Little Saigon. We would all order some version of their delicious pho soup. Unfortunately, they don’t make a vegan version of this soup there so I have to make my own if I’m ever craving this.

Typically it is made of a broth of beef bones that have been simmering for hours with several spices. I’ll try and keep this recipe with some of the authentic preparation. So I’ll incorporate all the spices that make this broth so complex in taste. It also has an array of side garnishes that pull this broth together. My favorites are Thai basil, cilantro, jalapeno, scallions, squeezed lime juice, and bean sprouts. If you’d like to make this extra spicy you can add red chilies. What’s nice about all the sides is that you can customize this dish to your liking and spice level.

Since it’s without meat, some additional sides that I like to add to make this more filling are tofu, shiitake mushrooms, and bok choy. You can add any of your favorite vegetables to make this your own. I’d recommend cabbage, matchstick carrots, and mushrooms.

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How-To Video

Let’s Make Some Vegan Vietnamese Pho

What You’ll Need:

For the Broth

1 head of garlic, cut in half
2 medium onions or one large onion, cut in half
3 oz ginger, cut in half
4 pieces star anise
2 cinnamon sticks
2 tsp coriander seeds
1/2 tsp fennel seeds (optional)
2 cardamon pods (optional)
3 pieces cloves
1/2 tsp whole black peppercorns
8 cups vegetable broth
1/8 cup tamari sauce can also use soy sauce if not avoiding gluten
1/8 cup rice vinegar or lime juice
1/2 tsp date sugar or coconut sugar
salt to taste

Sides

16 oz package of rice noodles, about 1 package
2-4 baby bok choy, cut in half diagonally
1 cup shiitake mushrooms
14 oz tofu, about one package chopped into cubes
a handful of Thai basil, can also use Italian basil
1 jalapeno, sliced
2 cups bean sprouts
1 red chili pepper (optional)
1 handful of cilantro
1 lime, cut into fourths
2 scallions, chopped

Chop onions, ginger, and garlic in half. Place them on a baking sheet and broil for 5 -7 minutes or until you see some charing on the top.

While the vegetables are roasting, heat a medium pan on medium-high heat. Place all the spices on the pan and roast for 4-5 minutes until aromatic and light browning. Set aside
Heat a large pot and pour the vegetable broth. Add the charred vegetables and spices to the broth. Bring to a boil then cover. Lower heat and simmer for 30 minutes.

While the broth is simmering, pour water into a pot and bring it to a boil.
Add rice noodles and cook per package instructions. Strain the water and set it aside
Pour the broth into a large pot through a strainer to remove all vegetables and spices. Place pot of broth on the stove on low heat.

Add the tamari sauce, lime juice, and date sugar. Salt to taste
Chop bok choy in half and cut tofu into cubes.

Place a steam basket in a large pot and add water. Bring to a boil and place the bok choy, shiitake mushrooms and tofu. Steam for 5 -7 minutes or until bok choy has cooked through.

Add noodles to a large bowl and pour the broth. Add the bok choy, tofu, and shiitake mushrooms. Add your choice of sides to the broth to customize it to your liking. Eat immedialtly and enjoy!

Storage

Leftovers can be stored in an airtight container for a week. Store in freezer for one month.