This vegan pho recipe is a delicious vegetarian spin on the Vietnamese noodle soup! It has a rich, spiced broth filled with tender veggies and herbs.vegan / gluten free / dinner — Jump to recipe This vegan pho recipe is a delicious plant-based spin on the classic Vietnamese noodle soup.It’s an updated version of a recipe I first shared in 2016, inspired by the vegetarian pho from a Vietnamese restaurant near our house.

The richly spiced broth is full of shiitake mushrooms, bok choy, and tons of slurp-able noodles.Topped off with fragrant herbs and a squeeze of lime juice, it’s vibrant, bright, and comforting all at once.It’s a perfect recipe to make when you’re craving something cozy, yet fresh (which for me is just about every day in winter).Heads up that it takes some time to prepare, but you can break up the steps if needed.

And once you taste the flavorful, from-scratch broth, I think you’ll find that every minute was worth it.What is pho?Pho is a Vietnamese noodle soup made with a rich, aromatic broth and rice noodles. Traditional pho (pronounced “fuh”) is not vegetarian.It’s typically made with beef broth that’s seasoned with fish sauce, charred onions and ginger, and warming spices like cinnamon, star anise, and cloves.The broth is filled with more beef as well as noodles and fresh garnishes like herbs, bean sprouts, and chiles.

Vegan Pho IngredientsOf course, because this recipe is vegetarian, you won’t find any beef or fish sauce

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