VIETNAMESE VEGAN PHO

VIETNAMESE VEGAN PHO

 

Vietnamese Vegan Pho is a plant-based take on the iconic noodle soup beloved across Vietnam. This simplified single-serving version is light yet satisfying, made with fragrant vegetable broth, cooked rice noodles and tender bok choy or mushrooms. A splash of soy sauce and fresh ginger deepen the umami character, while traditional garnishes such as bean sprouts, Thai basil, lime and scallions bring brightness and crunch. With its clean flavour profile and nourishing ingredients, this pho variation is ideal for anyone looking for a quick, healthy meal without compromising taste. Whether you’re vegan, dairy-free or just craving a lighter soup, this comforting bowl delivers warmth and balance. Perfect for lunch, dinner or a revitalising break, this dish captures the essence of Vietnamese home cooking in under 15 minutes.

RECIPE CATEGORY

Soups & Stews

SERVING SIZE

1

CUISINE

Vietnamese

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan

DISH TYPE

Soup / Stew

INGREDIENTS

Here is a list of ingredients for Vietnamese Vegan Pho:

 

• 1 cup vegetable broth

• ¼ cup cooked rice noodles

• ¼ cup bok choy or mushrooms

• ½ teaspoon soy sauce

• ¼ teaspoon grated ginger

• bean sprouts, Thai basil, lime wedge, scallions (For Garnishing)

FULL NUTRITIONAL INFORMATION

 

• Calories: 98 kcal

• Total Fat: 0.6 g

• Saturated Fat: 0.1 g

• Cholesterol: 0 mg

• Sodium: 478 mg

• Total Carbohydrates: 20.2 g

• Dietary Fibre: 1.9 g

• Sugars: 2.3 g

• Protein: 2.4 g

• Vitamin A: 765 IU

• Vitamin C: 6 mg

• Calcium: 35 mg

• Iron: 1.1 mg

• Potassium: 260 mg

PREPARATION

 

• Prepare The Broth: In a small saucepan, bring the vegetable broth to a gentle simmer over medium heat.

• Add Flavour Base: Stir in the soy sauce and grated ginger. Let the broth simmer for 2–3 minutes to infuse.

• Add Vegetables: Add the bok choy or mushrooms to the broth and cook for 2–3 minutes, until just tender.

• Warm The Noodles: Add the pre-cooked rice noodles to the saucepan and heat for another 1–2 minutes until warmed through.

• Assemble The Bowl: Transfer the noodle and vegetable mixture into a serving bowl and pour the hot broth over the top.

• Garnish And Serve: Top with bean sprouts, Thai basil, scallions and a squeeze of lime. Serve it immediately.

PREP TIME

5 minutes

COOKING TIME

8 minutes

TIPS

Here are some helpful tips for Vietnamese Vegan Pho:

 

• Use Pre-Cooked Noodles: Speeds up preparation and ensures perfect texture.

• Balance Broth Flavours: Add a pinch of salt or a dash more soy sauce if needed.

• Fresh Garnishes Matter: Fresh Thai basil and bean sprouts add authentic crunch and aroma.

• Customise Heat: Add sliced chilli or sriracha if you enjoy a spicy broth.

• Slice Vegetables Thin: Ensures quick cooking and a more enjoyable texture in the broth.

VARIATIONS

 

• Add Tofu: Cubed firm tofu adds protein and satiety.

• Change The Greens: Swap bok choy for spinach, napa cabbage or kale.

• Boost With Herbs: Add fresh cilantro or mint for a refreshing layer.

• Gluten-Free Option: Use tamari in place of soy sauce.

• Heartier Bowl: Add shredded carrots, edamame or bean threads for more variety.

• Low Sodium: Use low-sodium broth and soy sauce to control salt levels.

PREPPING AND STORAGE

 

• Refrigeration: Store cooled broth and noodles separately in airtight containers for up to 3 days.

• Reheating: Reheat broth on the stovetop and add noodles just before serving to maintain texture.

• Freezing: The broth can be frozen for up to 2 months, but freeze noodles and vegetables separately for best results.

• Meal Prep Friendly: Pre-chop garnishes and cook noodles in advance for quick assembly during the week.