Why You’ll Love This Vegetable Pho
- It’s a flavour bomb. We’re building layers of savoury, sweet, and aromatic depth using techniques like charring and roasting to extract maximum flavour from vegetables and spices. The broth is the real star here—clear, fragrant, and deeply satisfying.
- It’s incredibly flexible. This is your pho! Don’t like mushrooms? Swap them for tofu puffs. Love bean sprouts? Pile them high. The base broth is a fantastic canvas for whatever fresh vegetables and herbs you have on hand.
- It feels like a treat but is genuinely wholesome. There’s no heavy feeling after a bowl of this. It’s light, brothy, and packed with fresh ingredients, making it a perfect meal for when you want something nourishing that also feels a little special.
- The leftovers are even better. Honestly, the broth improves overnight as the flavours continue to meld. Making a big pot means you have a quick, delicious lunch or dinner ready to go in minutes the next day.
Ingredients & Tools
- 2 large yellow onions, halved but not peeled
- 1 large hand of ginger (about 10 cm), sliced lengthwise but not peeled
- 2 cinnamon sticks
- 4 star anise pods
- 4 whole cloves
- 1 tbsp coriander seeds
- 1 large piece of rock sugar (about 2 tbsp) or 1 tbsp brown sugar
- 4-5 tbsp soy sauce (or tamari for gluten-free)
- 2 litres good-quality vegetable stock (low sodium if possible)
- 200 g dried flat rice noodles (bahn pho noodles)
- 200 g shiitake or oyster mushrooms, thinly sliced
- To serve: fresh herbs (mint, Thai basil, coriander), bean sprouts, lime wedges, sliced chilli, hoisin sauce, Sriracha
Tools: A large stockpot (at least 5 litres), a fine-mesh strainer, a skillet or grill pan for charring.
Don’t be daunted by the spice list—these are the building blocks of that classic pho aroma. Using whole spices you toast yourself makes a world of difference compared to pre-ground. And don’t skip charring the onions and ginger; that bit of smokiness is non-negotiable for depth.
Serves: 4 | Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 45 minutes
Before You Start: Tips & Ingredient Notes
- Charring is key. Don’t be shy about getting a good, blackened char on your onions and ginger. This isn’t just for colour; it caramelises the natural sugars and adds a subtle smokiness that forms the foundation of the broth’s flavour. A dry skillet or grill pan works perfectly.
- Toasting your spices. Please, please toast your whole spices in a dry pan for a minute or two until fragrant. It wakes them up and releases their essential oils, making your kitchen smell incredible and giving the broth a much more complex aroma.
- Low-sodium stock is best. Since we’re reducing the broth and adding soy sauce, starting with a low-sodium vegetable stock gives you full control over the saltiness. You can always add more salt or soy sauce at the end, but you can’t take it out!
- The rock sugar secret. Traditional pho uses rock sugar, which adds a clear, gentle sweetness that balances the salty soy sauce. If you can’t find it, light brown sugar is a fine substitute, but rock sugar really does make a difference in achieving that authentic flavour profile.
How to Make Vegetable Pho
Step 1: Build the Aromatic Base. Start by charring your onion and ginger. Place the halved, unpeeled onions and the ginger slices cut-side down in a dry skillet or grill pan over medium-high heat. Let them cook for about 5-7 minutes until the undersides are blackened and smoky. You’ll notice a wonderful, almost campfire-like aroma filling your kitchen. Don’t worry about the black bits—that’s exactly what we want. Once charred, you can rinse them lightly under cool water to remove any loose black skin, but leaving the peels on during charring protects the flesh and adds colour to the broth.
Step 2: Toast the Spices. In the same dry skillet (no need to wash it), add the cinnamon sticks, star anise, cloves, and coriander seeds. Toast over medium heat for 1-2 minutes, shaking the pan frequently, until the spices are incredibly fragrant. Be careful not to burn them—you’re just waking them up. You’ll know they’re ready when you get a strong whiff of warm, spicy aroma. This simple step elevates the entire broth from good to exceptional.
Step 3: Simmer the Broth. In your large stockpot, combine the vegetable stock, charred onions and ginger, and the toasted spices. Add the rock sugar and bring everything to a boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 45 minutes, but ideally 1 hour. This slow simmering is where the magic happens, allowing all the flavours to meld and deepen. The broth should be clear but deeply coloured and aromatic.
Step 4: Strain and Season. After simmering, place a fine-mesh strainer over a large bowl or another pot. Carefully pour the broth through the strainer to remove all the solids—onions, ginger, and spices. They’ve given all their flavour, so you can discard them. Return the clear, strained broth to the clean pot. Now, stir in the soy sauce. Start with 4 tablespoons, taste, and add more if needed. You’re looking for a balanced flavour—salty, a little sweet, and deeply savoury. Keep the broth warm over low heat.
Step 5: Prepare the Noodles and Toppings. While the broth simmers, cook your rice noodles according to package directions. The trick is to not overcook them—they should be tender but still have a slight chew (al dente). Drain and rinse with cold water to stop the cooking process. Thinly slice your mushrooms and prepare all your fresh toppings: wash the herbs, slice the chillies, and quarter the limes. Arrange everything on a platter so everyone can build their own perfect bowl.
Step 6: Assemble the Bowls. This is the fun part! Divide the cooked noodles among four large bowls. Top with the sliced raw mushrooms—the hot broth will gently cook them, preserving their texture. Now, carefully ladle the piping hot broth over the noodles and mushrooms. The steam will immediately release the fragrance of the herbs you’re about to add. Serve immediately, letting everyone garnish their bowl with a handful of fresh herbs, bean sprouts, a squeeze of lime, and their preferred level of chilli heat.
Serving Suggestions
Complementary Dishes
- Fresh Summer Rolls — The cool, crisp texture of rice paper rolls filled with vermicelli, herbs, and tofu is a perfect light contrast to the warm, brothy pho.
- Stir-Fried Morning Glory — A classic Vietnamese side dish of crunchy greens quickly stir-fried with garlic and a hint of soy sauce adds a lovely bitter-green element to the meal.
Drinks
- Iced Jasmine Tea — The floral, delicate notes of jasmine tea are a fantastic palate cleanser between slurps of the rich, savoury broth. Its lightness doesn’t compete with the pho’s complex flavours.
- Vietnamese Iced Coffee — For a true flavour experience, the strong, sweet, and creamy notes of a ca phe sua da provide a bold and delicious contrast that cuts through the savoury depth of the soup.
Something Sweet
- Mango with Sticky Rice — The sweet, creamy coconut rice and ripe, juicy mango are a classic Southeast Asian dessert that feels like a natural and refreshing end to the meal.
- Lychees or Rambutans — Simple, fresh, and light. A bowl of chilled, peeled lychees offers a burst of floral sweetness that cleanses the palate beautifully after the umami-rich pho.
Top Mistakes to Avoid
- Mistake: Skipping the charring step. This is the number one way to end up with a bland, one-dimensional broth. That charred flavour is irreplaceable and forms the base of the pho’s signature depth. I’ve tried shortcuts, and they just don’t work.
- Mistake: Boiling the broth rapidly. A gentle simmer is what you want. A rolling boil will make the broth cloudy and can sometimes make it taste slightly bitter. Keep it at a lazy bubble for a clear, clean-tasting soup.
- Mistake: Overcooking the rice noodles. Mushy noodles can ruin the texture of the whole dish. Cook them just until tender, then rinse with cold water to stop the cooking process. They’ll soften up perfectly when the hot broth is poured over them.
- Mistake: Adding the soy sauce too early. Season the broth at the end, after straining. If you add it at the beginning, the flavour can become muted or even taste slightly off after the long simmer. Final seasoning is key.
Expert Tips
- Tip: Make a double batch of broth. The broth freezes beautifully. Let it cool completely, then freeze it in airtight containers for up to 3 months. Having pho broth on hand means a restaurant-quality meal is just a quick noodle cook away on a busy weeknight.
- Tip: Try a mushroom “duck” or smoked tofu. For an even meatier, more robust texture, thinly slice and pan-fry some pre-marinated mushroom “duck” or smoked tofu to add on top. It adds another fantastic layer of umami and texture.
- Tip: For a clearer broth, don’t stir. Once you start simmering, avoid stirring the pot. This helps keep the broth clear as any impurities will settle to the bottom or sides. Just let it do its thing undisturbed.
- Tip: Use a spice bag. If you have cheesecloth or a muslin spice bag, put your toasted spices in it before adding to the pot. It makes straining the broth at the end much quicker and cleaner, with no stray cloves floating around.
FAQs
Can I make this broth in advance?
Absolutely, and I highly recommend it! The flavour actually improves after a day or two in the fridge. Simply prepare the broth through the straining and seasoning step, let it cool completely, and store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to serve, just reheat it gently on the stove while you cook your noodles and prep your toppings. This is a fantastic meal-prep strategy.
My broth tastes a bit flat. What can I do?
Don’t worry, this happens! First, make sure you’ve seasoned adequately with soy sauce—saltiness can really make the other flavours pop. If it’s still lacking depth, a splash of vegan fish sauce (available at Asian grocers) or a teaspoon of marmite dissolved in a little hot broth can add a serious umami boost. A little squeeze of fresh lime juice at the table can also brighten everything up.
What’s the best gluten-free alternative to soy sauce?
Tamari is your best friend here. It’s a Japanese soy sauce that’s traditionally brewed with little to no wheat, so most brands are naturally gluten-free. It has a rich, deep flavour that works perfectly in this pho. Just double-check the label to be sure it’s certified gluten-free if you have a severe allergy.
Can I use different mushrooms?
Of course! Shiitake and oyster mushrooms are my favourites for their meaty texture and great flavour, but you can use cremini, chestnut, or even a mix of wild mushrooms. Avoid very watery mushrooms like standard white buttons, as they can make the broth taste weak. If you’re using dried mushrooms, you can even add the soaking liquid to the broth for extra flavour (just strain it first).
Why are my noodles gummy and sticking together?
This usually happens if they’re overcooked or not rinsed properly. After draining the cooked noodles, rinse them thoroughly under cold running water while using your hands to separate them. This washes away the excess starch that causes sticking. A tiny drizzle of a neutral oil (like sunflower) can also help keep them separate if you’re not assembling the bowls immediately.
Vegetable Pho
Create an authentic, deeply flavorful Vegetable Pho at home! My foolproof recipe uses charred aromatics & toasted spices for a rich, satisfying broth. A healthy, flexible meal that's a hug in a bowl.
Ingredients
Ingredients
-
2 large yellow onions (halved but not peeled)
-
1 large hand ginger (about 10 cm, sliced lengthwise but not peeled)
-
2 cinnamon sticks
-
4 star anise pods
-
4 whole cloves
-
1 tbsp coriander seeds
-
1 large piece rock sugar (about 2 tbsp or 1 tbsp brown sugar)
-
4-5 tbsp soy sauce (or tamari for gluten-free)
-
2 litres vegetable stock (good-quality, low sodium if possible)
-
200 g dried flat rice noodles (bahn pho noodles)
-
200 g shiitake or oyster mushrooms (thinly sliced)
-
fresh herbs (mint, Thai basil, coriander (to serve))
-
bean sprouts (to serve)
-
lime wedges (to serve)
-
sliced chilli (to serve)
-
hoisin sauce (to serve)
-
Sriracha (to serve)
Instructions
-
Build the Aromatic Base. Start by charring your onion and ginger. Place the halved, unpeeled onions and the ginger slices cut-side down in a dry skillet or grill pan over medium-high heat. Let them cook for about 5-7 minutes until the undersides are blackened and smoky. You'll notice a wonderful, almost campfire-like aroma filling your kitchen. Don't worry about the black bits—that's exactly what we want. Once charred, you can rinse them lightly under cool water to remove any loose black skin, but leaving the peels on during charring protects the flesh and adds colour to the broth.01
-
Toast the Spices. In the same dry skillet (no need to wash it), add the cinnamon sticks, star anise, cloves, and coriander seeds. Toast over medium heat for 1-2 minutes, shaking the pan frequently, until the spices are incredibly fragrant. Be careful not to burn them—you're just waking them up. You'll know they're ready when you get a strong whiff of warm, spicy aroma. This simple step elevates the entire broth from good to exceptional.02
-
Simmer the Broth. In your large stockpot, combine the vegetable stock, charred onions and ginger, and the toasted spices. Add the rock sugar and bring everything to a boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 45 minutes, but ideally 1 hour. This slow simmering is where the magic happens, allowing all the flavours to meld and deepen. The broth should be clear but deeply coloured and aromatic.03
-
Strain and Season. After simmering, place a fine-mesh strainer over a large bowl or another pot. Carefully pour the broth through the strainer to remove all the solids—onions, ginger, and spices. They've given all their flavour, so you can discard them. Return the clear, strained broth to the clean pot. Now, stir in the soy sauce. Start with 4 tablespoons, taste, and add more if needed. You're looking for a balanced flavour—salty, a little sweet, and deeply savoury. Keep the broth warm over low heat.04
-
Prepare the Noodles and Toppings. While the broth simmers, cook your rice noodles according to package directions. The trick is to not overcook them—they should be tender but still have a slight chew (al dente). Drain and rinse with cold water to stop the cooking process. Thinly slice your mushrooms and prepare all your fresh toppings: wash the herbs, slice the chillies, and quarter the limes. Arrange everything on a platter so everyone can build their own perfect bowl.05
-
Assemble the Bowls. This is the fun part! Divide the cooked noodles among four large bowls. Top with the sliced raw mushrooms—the hot broth will gently cook them, preserving their texture. Now, carefully ladle the piping hot broth over the noodles and mushrooms. The steam will immediately release the fragrance of the herbs you're about to add. Serve immediately, letting everyone garnish their bowl with a handful of fresh herbs, bean sprouts, a squeeze of lime, and their preferred level of chilli heat.06
