You can make your own Vegan Pho! It is super easy, I promise! It may look intimidating with all of the herbs and spices like ginger cloves, star anise, chile peppers, and lime, but I have found a super easy way to make authentic tasting Vietnamese Pho soup that you can make yourself with very little effort!

What is Pho soup?

Pho is a traditional Vietnamese soup filled with rice noodles and fresh herbs. If you have never had Pho before, it’s like a summer roll in the form of soup with a savory broth made of ginger, star anise, and cinnamon topped with fresh herbs and a squeeze of lime.

I love Vietnamese food and Pho soup is something I always order when we go to a Vietnamese restaurant. It never occurred to me that I could make it at home and get the herbs and spices right to get those same authentic flavors.

The Easy way to make an authentic tasting Pho soup:

While shopping at my local Asian market, I came across this soup mix for Vegan Pho and it said “certified vegan” right on the label! I couldn’t believe my eyes! Of course, I went home and made it that night. My family was shocked by how much it tasted like the real thing from our favorite Vietnamese restaurant. (This is not a sponsored post. I just like and use this product).

Pho soup seems too complicated! Can I really make it myself?

Yes! There are quite a few herbs and spices that go into authentic Pho, so it may seem a little overwhelming. Don’t worry, if you use this soup mix, it is seasoned perfectly with all the spices that you need. All you have to do is add veggies and noodles to the broth. This vegan pho is actually amazingly simple and can be served bar style, so everyone can make their own bowl adding just what they like to their own soup.

How do I make the broth?

To make the broth, simply bring water to a boil and add the soup base, sliced ginger root and any vegetables that you choose. Add onion and carrots. (You can throw in some broccoli or snow peas as well). Put in the broth powder and spice bag that comes with the soup mix and simmer for 20 minutes. Take out the spice bag after 20 minutes and serve the broth over rice noodles.

Notes:

The soup mix comes with all the spices that you need in a tea bag looking spice pack. You throw this in with the broth and it infuses the spices perfectly.

There are 2 spice bags, so make sure to pull them apart and only use one for 16 cups of broth. (Put the extra one back in the container with the soup base and keep in the fridge until you are ready to make your next pot of soup).

This soup mix makes a huge pot (2 gallons), so I always use ½ at a time and make 16 cups of broth. With noodles and veggies added, this is still a lot of soup.

What do I add to my vegan Pho soup?

Add rice noodles , veggies, and fresh herbs to the broth to make it a meal.

, veggies, and fresh herbs to the broth to make it a meal. While the broth is simmering, cook rice noodles according to package directions. Drain and rinse them well and then put them into very cold water, so they don’t get sticky.

Mushrooms and tofu are also delicious in vegan Pho. You can fry these up in a little oil in a skillet and set them aside until you are ready to assemble the bowls.

Chop up fresh herbs of choice like mint, cilantro, and green onions. If you like it spicy, you can also cut up some jalapenos or other peppers of choice.

How do I serve Pho soup?

Once the broth has simmered and you have all of the elements prepared, set up an assembly line of all of the toppings.

Put about 1 cup of cooked rice noodles in the bottom of a large soup bowl and then cover with broth.

Then add your choice of toppings like mushrooms, tofu, fresh herbs, and peppers.

Serve with a lime wedge to squeeze into the broth.

Extra tips for making great vegan Pho:

Add vegetables to the broth later if you want them crispier.

Bean sprouts are also delicious added to the Pho along with the herbs.

If you want it spicier add Sriracha or chili garlic sauce to your bowl.

The tofu and mushrooms taste better if they are pan fried and then added, but you can just throw them in with the veggies if you don’t have time.

Note: This vegan Pho is great for parties or large dinner parties. You can make the broth ahead of time and have all the elements ready to add to the bowl. People love choosing their favorites, plus the soup is gluten-free and vegan, so everyone can eat it!

Love savory Asian soups?

Try this simple way to make Easy Vegan Tom Yum and Tom Kha Thai Soup! You will think that this spicy soup was from your favor Thai restaurant!

Did you make this vegan Pho soup? Leave a comment and let me know how it went!

5 from 1 vote Print Vegan Pho Prep Time 20 mins Cook Time 20 mins Total Time 40 mins A savory Vietnamese soup filled with spices, rice noodles, and fresh herbs! Topped with tofu and mushrooms and a squeeze of lime. Course: Soup Cuisine: gluten free, vegan, Vietnamese Keyword: easy vegan pho, vegan pho, vegetarian pho Servings : 16 Calories : 184 kcal Author : Monica Davis | The Hidden Veggies Ingredients For the broth: 5 oz. Pho soup base

1 spice bag

16 cups water

1 onion peeled and cut into slices

2 carrots peeled and sliced

2 inches ginger root peeled and sliced To add to the bowl: 1 package rice noodle 14oz

2 cups mushrooms washed and sliced

1 lbs. tofu drained, pressed, and cubed

2 tbsp oil for frying neutral flavored

1 cup mint

1 cup cilantro

½ cup green onions

Jalapenos sliced

2 limes sliced into wedges. US Customary - Metric Instructions Bring 16 cups of water to a boil in a large soup pot. Add ½ container of Vegetarian Pho Soup Base and 1 spice bag (comes with the soup base) into the water. Peel and slice onion, carrots, and ginger and add them to the broth and simmer for 20 minutes. (Add carrots 10 minutes later if you want them crispier). While the broth is simmering, wash and slice mushrooms. Fry mushrooms in 1 tbsp of oil for about 5 minutes until cooked to the desired amount. (sprinkle with salt optional). Set aside. Press tofu and wrap in a paper towel to soak up excess moisture. Then cut tofu in ½ inch cubes. Fry tofu in 1 tbsp oil on medium-high for about 7 minutes until crispy on all sides and sprinkle with salt. Set aside. Boil rice noodles according to package directions, drain, rinse and place in a bowl of very cold water to keep them from sticking. Slice lime and chop up all desired herbs and peppers and set aside with mushrooms and tofu. Once the broth has simmered for 20 minutes, take out the spice packet and large pieces of ginger. When ready to assemble the bowl of soup, place about 1 cup of rice noodle in the bottom of your soup bowl and top with about 1 cup of hot Pho broth and vegetables. Add tofu, mushrooms, and top with herbs and peppers, and a squeeze of lime. Recipe Notes You can add any vegetables that you want to the broth. Broccoli and snow peas also work great.

Add vegetables to the broth later if you want them crispier.

Bean sprouts are also delicious added to the Pho along with the herbs.

If you want it spicier add Sriracha or chili garlic sauce to your bowl.

This is a perfect meal for a party! You can have everything cut up and ready to assemble. Everyone is happy because they can pick and choose the elements that they like. Nutrition Facts Vegan Pho Amount Per Serving (1 cup) Calories 184 Calories from Fat 45 % Daily Value* Fat 5g 8% Sodium 1579mg 69% Potassium 114mg 3% Carbohydrates 28g 9% Fiber 1g 4% Sugar 1g 1% Protein 4g 8% Vitamin A 1490IU 30% Vitamin C 3mg 4% Calcium 62mg 6% Iron 0.8mg 4% * Percent Daily Values are based on a 2000 calorie diet.



