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vegan pho in a white bowl
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5 from 1 vote

Vegan Pho

Prep Time5 minutes
Cook Time30 minutes
Keyword: vegan pho
Servings: 2 -4 servings
Author: Lainey


  • Two 3-inch cinnamon sticks
  • 3 whole cloves
  • 2 star anise
  • 1 large white onion peeled and quartered
  • 4- inch piece of fresh ginger peeled and halved lengthwise
  • 4 cups 32 ounces vegetable stock or broth
  • 4 cups water
  • 2 tablespoons soy sauce
  • 6 ounces one large handful rice noodles
  • 1 tablespoon your neutral-flavored oil of choice
  • 5 ounces thinly sliced shiitake mushrooms
  • salt


  • mung bean sprouts
  • sprigs of fresh Thai basil
  • cilantro
  • Sprigs of fresh mint
  • thinly sliced green onions mostly green parts
  • very thinly sliced fresh jalapeño omit if sensitive to spice
  • small wedges of lime


  • Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. 
  • Add the onion, ginger, water, broth, and soy sauce and raise the heat to high and bring the mixture to a boil. Then reduce the heat to maintain a gentle simmer for 30 minutes to give the flavors to meld. 
  • In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
  • To prepare the shiitake mushrooms, I added it to the broth and cooked the mushrooms until they were tender. But feel free to cook this separately. 
  • Once the broth is done cooking, strain out the onions, ginger, and spices. The easy way is to use a small metal sieve, but you can also strain the mixture through a colander into another large bowl. Don’t forget to leave the mushrooms in the broth.
  • Season it to taste with salt and then add the cooked noodles. I love eating pho with tons of vegetables so feel free to add steamed broccoli or steamed bok choy.
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