Easy Vegan Pho Noodle Bowl

Andrew Davis

by | Updated: August 16th, 2017

Sometimes you have to step out of your comfort zone to feel comforted. If mac-and-cheese has always been your go-to rainy-day fare but can no longer stomach the dairy or feel at ease knowing how many carbs you just consumed, it’s time to take a trip. You’re headed to the Far East. Traditionally, Vietnamese pho noodle soup features sliced beef sirloin. But we’ve made a belly-warming version that’s vegan friendly and still true to the dish’s full-bodied flavor. One spoonful of this easy-to-assemble vegan pho will make a world of difference in your day.
Easy Vegan Pho

Easy Vegan Pho Noodle Bowl


8 ½ cups vegetable broth
3 cups water
1 medium onion, chopped
4 garlic cloves, chopped
3 whole star anise
3 whole cloves
1 Tbsp. fresh ginger
1 cinnamon stick
2 Tbsp. soy sauce

Toppings to taste (optional)

1 package rice noodles
Green onions
Bean sprouts
Hot bell peppers
Mushrooms (or tofu)
Sriracha sauce
Lime wedges


  1. In a large pot over medium heat, add all broth ingredients. Cover and simmer for 30 minutes.
  2. Meanwhile, prepare your toppings by roughly chopping the fresh herbs, peppers and mushrooms (or tofu).
  3. In a pan over medium heat, saute mushrooms with olive oil. Set aside.
  4. Bring a medium pot of water to a boil and cook noodles according to package directions. Set aside.
  5. Once broth is ready, use a slotted spoon to remove whole spices.
  6. When ready to serve, divide broth among 6 bowls (or store extra in an air-tight container in the fridge), spoon in a generous helping of noodles and add toppings, as desired.