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Vegan Pho: A Fresh, Flavorful Take on a Classic
Let’s talk about pho. This vegan version of the iconic Vietnamese dish has become a favorite in my household—so much so that my kids actually prefer this fresh, clean-tasting broth over the traditional beef version. The secret? Layers and layers of depth from an array of vegetables and the umami-packed goodness of mushrooms, which lend a satisfying meatiness to the broth.
The Broth: Heart of the Dish
Yes, the ingredient list might look a little intimidating at first glance, but trust me, every single item plays a role in creating this symphony of flavors. From the charred aromatics to the mushrooms and spices, it all comes together to make a broth that’s light yet incredibly satisfying. And the best part? This recipe yields about 15 bowls of pho—plenty to share or freeze in individual portions for those inevitable pho cravings.
Mushrooms: The Game-Changer
To mimic the texture of beef balls, I love adding king oyster mushrooms to the broth. When sliced and dipped in hoisin sauce, they hit all the right notes, just like their meaty counterpart. Can’t find king oyster mushrooms? No problem. Any mushrooms you have on hand will work—just go for what’s fresh and available.
Tips for Success
Here’s a pro tip: Gather all your ingredients before you start. If you can’t find something at your local Asian market, don’t stress—many of the specialty items, like spices or pho tea bags, are easy to find online (Amazon is my go-to). Once you have everything ready, the process is straightforward and well worth the effort.
Serving Suggestions
When it’s time to serve, set up a pho station with all the fixings—rice noodles, fresh herbs, lime wedges, bean sprouts, and of course, hoisin and sriracha for dipping and drizzling. The combination of vibrant, fresh toppings with the rich, savory broth is pure magic.
This vegan pho is proof that plant-based dishes can be every bit as satisfying as their meaty counterparts. Whether you’re serving a crowd or stocking your freezer with homemade comfort food, this recipe is a winner. So, roll up your sleeves, gather your ingredients, and get ready to make a pot of delicious, slurp-worthy pho. You won’t regret it!
Vegan Pho Chay
Ingredients
Broth:
- 3 onions, peeled, leave whole, charbroiled
- 3 inch ginger, peeled, charbroiled
- 3 leeks, cut green top and toss, leave bottom half intact to use
- ½ cup kosher salt
- ½ cup mushroom powder
- 1 bunch of cilantro stems, stems only and not the leaves
- 3 Fuji apples, peeled
- 2 Asian pears, peeled
- 3 chayote, peeled
- 1 jicama, peeled
- 1 opo squash, peeled
- 1 whole cabbage
- 1 whole napa cabbage
- 2 corn on the cob
- 4 king oyster mushrooms , or 8 oz regular oyster mushrooms
- 8 oz white button mushrooms
- 2 portobello mushrooms
Ingredients:
- tangerine peel from a whole tangerine
- 2 cinnamon sticks, preferably Saigon cinnamon sticks
- 2 whole nutmegs
- 1 heaping Tbsp fennel seeds
- 1 heaping Tbsp coriander seeds
- 1 heaping Tbsp whole cloves
- 1 heaping Tbsp black cardamom pods
- handful star anise, 8-10 pieces
- 1 bag pho powder, such as Pho Hoa brand which can be found on Amazon
- 1/4 cup vegan fish sauce
- 6 oz bean curd skin sticks, soak in warm water for 15 minutes
- 1 shallot, sliced
- 3 14 oz firm tofu, cut into one inch pieces and deep fried
- 6 king oyster mushrooms, cut into one inch thick circular slices
- 1 Tbsp 5 spice powder
- 1 pinch sugar
- 1 pinch kosher salt
- 1 pinch black pepper
- 2 lbs. carrots, peeled, cut into 2 inch lengths
- 2 10-12 inch long daikons, cut into one inch thick pieces
- 1/4 cup vegan fish sauce
- pho noodles
Garnish:
- cilantro
- culantro
- green onions
- onions
- basil
- bean sprouts
- jalapeno peppers
- fried bean curd skin
- lime
For the dipping sauce with your tofu and sliced oyster mushroom:
- sriracha
- hoisin sauce
Instructions
- Charbroil ginger and 2 whole onions.
- Add all of the broth ingredients to 24 qt pot.
- Top pot with water.
- Bring it to a boil and turn heat down and let it simmer for 3 hours.
- Constantly scoop off the scum on top so your pho broth will be as clear as possible.
- After 3 hours of simmering, strain broth and discard all the vegetables.
- Place strained broth into a 16 quart pot since it has evaporated quite a bit. Turn heat back up to a boil, then reduce heat to a simmer.
- Add the tangerine peel to the broth.
- Toast all your spices (cinnamon sticks, nutmeg, fennel seeds, coriander seeds, whole cloves, cardamom pods, star anise) in a dry pan until you see a bit of smoke come out. Be careful to not overburn the spices!
- Place toasted spices in a cheesecloth, tie it and put in the pot.
- Add pho teabag and ¼ cup fish sauce.
- Soak bean curd skins in warm water for 15 mins. After 15 mins, drain and cut into 2 inch pieces. Set aside.
- In a large skillet, fry shallots for a minute until softened.
- Then add fried tofu, oyster mushrooms, 5 spice powder, a sprinkle of sugar, salt and pepper and fry for a few more minutes.
- Add to broth along with carrots, daikon and vegan fish sauce.
- Pat dry bean curd and then deep fry until golden brown.
- Season with salt and pepper.
- Let broth simmer for another hour.
- Remove the bag of spices and the pho teabag.
- Prep your pho noodles as per the instructions on the bag. I sometimes like to use egg noodles instead of pho noodles.
- Place noodles in a bowl and pour the yummy goodiness of the broth, its vegetables and tofu.
- Sprinkle with chopped cilantro, green onions and thin slices of onions.
- Add basil, bean sprouts and slices of jalapeno.
- Garnish with a handful of fried bean curd skin.
- Squeeze lime into your bowl.
- Dip tofu and king oyster slices into your ramekin of hoisin and sriracha sauce.
Nutrition
Equipment
- 24 quart pot
- 16 quart pot
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