Vegan Pho

Vegan pho is a cozy, flavor-packed soup that’s surprisingly simple to make at home. The broth is gently simmered with warm spices to create a rich and savory base without using any meat. Rice noodles, tofu, and fresh toppings like herbs and lime make each bowl feel fresh and satisfying. It’s a great option for an easy weeknight dinner or a comforting meal you can prep ahead and enjoy all week.

If you love adding at least one soup recipe to your week, you’ve got to check out these 30+ cozy soup recipes!

Table of Contents

Why You Must Try This Asian-Inspired Soup Recipe

If you’ve never tried this Vietnamese soup recipe before, this is why everyone raves about it:

Deep, Cozy Flavor Without the Fuss. You get that classic pho warmth without needing hours of cooking.
Easy to Customize. You can switch up the veggies, protein, or spice level based on what you like. It’s a flexible recipe that still turns out great every time.
Great for Meal Prep. The broth stores well and tastes even better the next day. Just keep the noodles and toppings separate, and you’ll have easy meals ready to go.

Key Ingredients and Substitutions

Here are the key elements in vegan pho that make this recipe so unique and satisfying.

Rice Noodles – They give pho its signature soft, slurpable texture and soak up all that flavorful broth. If you swap with ramen or udon, expect a chewier, heavier bite that changes the overall feel of the soup.
Tofu – Adds protein and a mild, slightly firm bit. Pan-fry or bake it for a firmer, golden texture. For a soy-free option, use roasted chickpeas, lentils, or seitan.
Broth Seasonings (Star Anise, Cinnamon, Peppercorns, Bay Leaves) – Create the warm, slightly sweet, and spiced depth that makes pho taste like pho. If you skip or reduce them, the broth will taste more like a basic veggie soup.
Chili Crisp Oil – Brings heat, crunch, and a rich, savory kick. Start small and adjust to taste. Swap with sriracha or chili oil for heat only, but you’ll miss that crispy texture and deep, toasty flavor.

Vegan pho recipe ingredients with labels.

How to Make This Vegan Vietnamese Soup

Follow these step-by-step soup instructions for a flavorful broth and a warm, comforting meal at home.

Charring onion quarters in a dutch oven for vegan pho soup. — **Step 1: Char the Aromatics** – Heat oil in a large pot over medium heat. Add the onion and turn the heat to high so it chars on all sides (about 3–5 minutes). Place the garlic head cut-side down to cook with it.

Charred onion and aromatic spices in a pot ready to make a vegan pho broth. — **Step 2: Toast the Spices** – Add peppercorns, star anise, cinnamon stick, and bay leaves. Let them toast for about a minute until they smell warm and fragrant.

Onion, garlic, spices, herbs, and vegetable stock added to a pot to make vegan pho broth. — Then, **Step 3: Simmer the Broth** – Pour in the vegetable stock, then add cane sugar and soy sauce.

Finished vegan pho broth in a pot ready for noodles and veggies. — Bring to a boil and let it simmer uncovered for about 20 minutes to build flavor.

A serving bowl ready for the addition of vegan pho broth with rice noodles, broccoli, and tofu. — **Step 4: Prep the Noodles and Toppings** – While the broth cooks, prepare the rice noodles according to the package. Steam the broccoli and cook the tofu however you like. Slice onion and get your basil, lime, and chili crisp ready.

Finished vegan pho recipe in a soup bowl and garnished with lime wedges and green onions. — **Step 5: Assemble and Serve** – Add noodles, veggies, and tofu to bowls, then pour the hot broth over the top. Finish with your fresh toppings and serve right away, or store for easy meal prep later.

Pro Tips and Suggestions

Use these tips to boost flavor, improve texture, and customize your vegan pho soup exactly how you like it.

Char the Onion Well for Deeper Broth Flavor – Don’t rush this step. A good char on the onion adds a smoky-sweet base that makes the broth taste much more complex and “restaurant-style.”
Toast the Spices Before Simmering – Let the star anise, cinnamon, peppercorns, and bay leaves heat in the pot for a minute before adding liquid. This wakes up their oils and gives the broth a much richer aroma and depth.
Don’t Overcook the Rice Noodles. Cook them just until tender, then drain right away. Overcooked noodles turn mushy fast and will lose that signature pho slurp factor.
Keep Tofu Textured, Not Soft – Pan-fry, bake, or air-fry the tofu instead of just boiling it. This gives it a firmer bite so it holds up in the broth instead of falling apart. Swap with tempeh for a nuttier taste and denser texture, or mushrooms for a softer, more savory (umami-rich) bite.
Add Fresh Herbs at the Very End – Thai basil, lime, and onion should go in right before eating. Adding them early dulls their brightness, and you’ll lose that fresh, punchy contrast.

FAQs

How do you pronounce “pho”?

“Pho” is pronounced “fuh” in Vietnamese—rhyming with “duh,” not “foe.”

How long does this vegan pho soup keep?

This vegetarian Vietnamese soup recipe will last about 3 to 4 days in the refrigerator. For best results, keep the broth separate from the noodles and toppings so everything stays fresh and the noodles don’t get mushy. Store the broth in an airtight container, and keep any cooked noodles, tofu, and vegetables in separate containers. When reheating, warm the broth on the stove or in the microwave until hot, then add the noodles and toppings just before serving.

Can you make Vietnamese pho soup gluten-free?

Just use rice noodles (which are naturally gluten-free) and replace regular soy sauce with tamari or a certified gluten-free soy sauce. Also check your chili crisp oil, since some brands contain wheat, and choose a gluten-free version if needed. Everything else in the recipe stays the same, so there isn’t too much to swap out.

What can I use instead of tofu in this soup?

If you want to skip soy in vegan pho, try any of these options. Seitan is the closest match for a meaty, chewy bite, while chickpeas and lentils add a softer, heartier feel that blends more into the soup. Pea-based protein pieces are a great option because they soak up flavor and mimic a firmer tofu-like texture. You can also add quinoa for a lighter boost of protein that makes the soup more filling without changing the flavor much.