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Vegan Pho - Vietnamese Noodle Soup

50 min



Pho is a Vietnamese soup consisting of broth, rice noodles, herbs, and meat. To make it plant-based, this version uses tofu which compliments the slurp-able broth. Don't skimp on the toppings! They're the best part of this comforting soup.



50 min


15 min


35 min


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  • 1
    medium yellow onion, quartered
  • 2
    medium shallots, cut in half
  • 2
    cloves garlic, cut in half
  • 3 Tbsp (18 g)
    fresh ginger, sliced
  • 1
    cinnamon stick, cut in half
  • ½ tsp
    whole peppercorns
  • 6
    whole cloves
  • 3
    star anises
  • 1 tsp (5 mL)
    vegetable oil
  • 5 cups (1200 mL)
  • 1
    vegetable bouillon cube, crushed
  • 10
    button mushrooms, sliced
  • 1
    carrot, thinly sliced (optional)
  • ½
    medium broccoli, cut into florets
  • 2 Tbsp (30 mL)
  • 1 tsp (5 mL)
    rice vinegar (optional)
  • 6.3 oz (180 g)
    dry white rice noodles

Tofu strips

  • ½ Tbsp (7 mL)
    vegetable oil
  • 5.8 oz (165 g)
    firm tofu, pressed, thinly sliced
  • ¼ tsp


  • ¼
    lime, cut into wedges
  • ½ cup (45 g)
    fresh bean sprouts
  • 2 Tbsp (3 g)
    fresh basil
  • 1 Tbsp (15 mL)
    hoisin sauce
  • 1 tsp (5 mL)


  1. Add the onion, shallots, garlic, ginger, cinnamon stick, peppercorns, cloves, and star anise to a large pot on medium-high heat. Dry roast until fragrant, about 2 minutes, stirring continuously.
  2. Then add the oil and continue to cook for another 1 minute.
  3. Add the water and bouillon, bring to a boil, then reduce to a simmer, partially cover and cook for 25 minutes to flavour the broth.
  4. Meanwhile, heat some oil in a large pan on medium-high heat. Add the tofu to the pan, sprinkle over the salt, and do not disturb until the bottom is golden, about 5 - 8 minutes. Then flip and cook on the other side until golden.
  5. When the broth is cooked, scoop out the onion, shallots, garlic, ginger, and spices.
  6. To this broth, add the veggies, soy sauce, and vinegar. Partially cover and simmer for 5 minutes.
  7. Meanwhile, add the rice noodles to a large bowl and cover with boiling water. When al dente, after about 3 - 5 minutes, drain, rinse, and divide between the serving bowls.
  8. To serve, ladle the veggies and broth over the noodles. Serve with the cooked tofu and load with desired toppings. Serve immediately and enjoy while hot!


  • This soup is best enjoyed immediately.
  • Leftovers can be stored in an airtight container for up to 1 day and reheated before serving.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 43%

dry white rice noodles

Proteins 5%

firm tofu

Fruits & Veggies 52%

medium yellow onion

medium shallot

clove garlic

fresh ginger

button mushroom


medium broccoli


fresh bean sprouts

fresh basil


firm tofu


vegetable oil

vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Earl - April 26, 2023, 5:43 p.m.

I have a question! What do you use the onion, shallots, garlic, ginger, and spices for, after you take them out of the broth? Feels bad to throw them out.

PUL Team - May 1, 2023, 6:15 a.m.

Hey Earl, the ingredients infuse into the pho so they won't offer as strong of flavours if used again. You can reuse them in other recipes if you'd like though! For example, in vegetable broth, soup, stir-fries, dips. We have a vegetable broth recipe here if you haven't already seen it:… 🙂

Keren - April 10, 2023, 9:35 p.m.

Hey! I am really looking forward to make it

Can I switch 3 star anises With something else/live them out? :)

PUL Team - April 11, 2023, 2:28 a.m.

Hey Keren, we'd recommend using star anise if possible for the best flavour, but if needed you could omit it and adjust the pho to taste. We've heard positive reviews with anise seed and fennel seed instead of star anise 🙂

Brittany - Feb. 20, 2023, 1:23 a.m.

So yummy, loved the lime and basil topping. Used leak instead of onion as that is all I had and it turned out fantastic fantastic. Thank you!

PUL Team - Feb. 20, 2023, 7:34 a.m.

So happy to hear, Brittany, thank you!

Aletta - Sept. 14, 2022, 7:29 p.m.

Amazing recipe and easy to make. And way better than what I get at the local asian Fastfood...thank you!

PUL Team - Sept. 15, 2022, 7:27 p.m.

Thanks for taking the time to share your experience with it, Aletta 😊

Eva C - June 27, 2022, 7:56 p.m.

I made this recipe for my family and it was absolutely delicious! We didn't have cinnamon sticks so I used ground cinnamon and it worked really well. One of my new favourites for sure <3

PUL Team - June 28, 2022, 2:45 a.m.

A lovely substitution, Eva, thank you! So glad it was enjoyed ☺️

Kavita Chetty - June 20, 2022, 9:43 p.m.

This was delicious! But when we poured boiling water over the noodles and let it sit for only one minute the noodles remained very hard. It was only after cooking it according to the packet directions that we get less hard pho noodles. Did we do something wrong?

PUL Team - June 22, 2022, 4:08 p.m.

Hey there, Kavita, thanks a bunch for taking the time to share your experience! The line has been updated to say 3 - 5 minutes and our apologies for the typo on our end. The brand we use cooks in 3 minutes, but different brands of noodles vary in cooking time, so we'd recommend still cooking according to the packet instructions😊

Tina - April 17, 2022, 9:50 p.m.

To replace star anise that is not readily available, I used a combination of 1/4tsp anise seed and 1/4tsp fennel seed to replace one star anise. The whole family LOVES this recipe! Thank you!

PUL Team - April 18, 2022, 2:04 a.m.

Thanks for the tip, Tina, it's so appreciated! Enjoy 😃

Weronika - April 4, 2022, 1:47 p.m.

I absolutely love it AND I’m not even soup person. Now all I have to do is force every single person in my family to learn this recipe by heart in case I get sick😅❤️

PUL Team - April 5, 2022, 5:23 a.m.

Aw we're so happy it's being enjoyed, Weronika, thanka a bunch!

Marceline - Dec. 29, 2021, 11:14 p.m.

Absolutely delicious and so easy to make! Loved how it was basically a one-pot recipe! The base method for making the soup has inspired me so much for my general soup-making process. Thank you for sharing <3

PUL Team - Dec. 30, 2021, 5:47 a.m.

Thank YOU for the glowing review, Marceline, it's so appreciated!

Akshita Batra - Nov. 29, 2021, 7:10 p.m.

Love Love Love it! Simple and Delicious.

Hethe - July 28, 2021, 1:55 p.m.

Such a great recipe!
Making it for my veganism opposing parents today and am sure to sweep them off their feet with it ;)

PUL Team - July 29, 2021, 6:07 p.m.

So glad the recipe has been enjoyed, Hethe, we hope your parents love it!

Amaara - July 24, 2021, 6:30 p.m.

I've made this 3 times and each time was better than the last!!

Melissa - July 23, 2021, 7:24 p.m.

I'm not vegan or vegetarian, but stumbled upon this recipe years ago when I was looking to make easy pho at home. Without the bones and all, using this recipe cuts the cooking time down by hours, so I gave it a try; It's been a staple recipe for me ever since. No joke, I had doubts it would taste like the real thing, but I'm still in shock to this day that it tastes identical to a bone-broth pho! It's simply delicious, thank you for sharing!

PUL Team - July 25, 2021, 8:54 p.m.

We're so grateful you found the review and have been enjoying the pho, Melissa! It means so much 🌻

Jule - July 15, 2021, 10:29 a.m.

I have been making this recipe again again and again over the past years. I highly recommend smoked tofu and just a dash white miso in the soup to bring the flavours out even more (even miso is defenitely not something you usually put into pho...). Even my non-vegan parents approve.

PUL Team - July 18, 2021, 1:49 a.m.

Such a lovely compliment, Jule! Love the idea to use smoked tofu as well :)

Céline - July 10, 2021, 11:15 p.m.

It was my first ever pho. It is very special. An interesting recipe but nothing that I will have on a weekly basis. Because I am not that used to the pho taste.

PUL Team - July 16, 2021, 4:35 a.m.

Oooh we're honoured to have been your first pho experience, Céline! We've found that we enjoy pho more when we eat it more often so that's totally fair 🙂

Kate - July 9, 2021, 12:23 a.m.

I love this recipe - have made it again and again over the past couple of years. I use buckwheat soba instead of the rice noodles which probably makes my version not-pho but it's delicious!

PUL Team - July 12, 2021, 2:55 a.m.

Buckwheat soba is a lovely idea, Kate, thank you! 😍

Ketzali - July 8, 2021, 5:55 p.m.

Really good vegan Pho that reminded us of Vietnam!

Tessa - March 27, 2021, 3:37 p.m.

LOVED this recipe! Just made it for dinner tonight and my husband and I have full and nourished happy bellies. ❤

PUL Team - April 2, 2021, 5:57 p.m.

Thank you for the lovely review, Tessa! We love happy and nourished bellies 🥰