This vegetarian pho delivers all the deep, aromatic warmth of the Vietnamese classic without any meat. In just 30 minutes, you will build a richly spiced broth with star anise, cinnamon, cloves, and charred ginger, then load your bowls with tender portobello mushrooms, rice noodles, and a generous pile of fresh herbs and crunchy bean sprouts.
Traditional pho simmers for hours, but this weeknight-friendly version uses a few smart shortcuts to get that same layered flavor in a fraction of the time. The secret is toasting whole spices in a dry pan before simmering them — it coaxes out far more depth than dropping raw spices into the pot.
Whether you are fully plant-based or simply looking for a lighter dinner, this veggie pho recipe is endlessly customizable. Add tofu for protein, swap in bok choy for extra greens, or stir in a spoonful of chili oil for heat. Scroll down for a full ingredient breakdown, step-by-step instructions, and plenty of tips for making the best vegetarian pho at home.
30-Minute Veggie Pho with Portobellos and Daikon "Noodles"
Ingredients
- 64 ounces homemade or store bought vegetable broth
- 6 green onions, thinly sliced
- 1 tablespoon fresh ginger, peeled and grated
- Salt to taste
- 1½ tablespoon extra virgin olive oil
- 6 ounces portobello mushrooms, wiped clean, stems removed and sliced into strips
- 1½ tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 1 large daikon radish, made into noodles
- 8 ounces bean sprouts
- 2 jalapeño peppers, thinly sliced
- Fresh cilantro, basil, lime wedges, and sriracha for serving
Instructions
- In a large pot, combine the broth, green onion, grated ginger, and salt. Bring to a full boil, then reduce the heat and simmer for 15 minutes.
- While the broth is cooking, coat large skillet in extra virgin olive oil over medium heat. Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently. Stir in the hoisin and sesame oil and cook until the sauce thickens and coats the mushrooms, about 1 minute more. Remove from heat.
- Add the daikon noodles to the broth and cook for 3-4 minutes until softened.
- Divide the noodles between four to six large bowls, then fill each bowl with the ginger broth. Add bean sprouts, sliced jalapeños, mushrooms, fresh basil, and cilantro and serve with lime wedges, and sriracha or other chili sauce.
- Finish each bowl with a drizzle of our lemon olive oil — it brightens the broth the same way the lime wedge does.
Tips for the Best Vegetarian Pho
- Toast your spices first. Dry-toasting star anise, cloves, and cinnamon before adding liquid deepens their flavor dramatically. You will know they are ready when they smell warm and fragrant.
- Char the onion and ginger. This is the single most important step for building complexity in a vegetarian pho broth. Let the cut sides get truly dark — the caramelization adds a smoky sweetness that bridges the gap between a quick broth and a long-simmered one. For deeper aromatics without extra prep, sauté the ginger and onions in our .
- Use vegetable broth, not beef broth. A true vegetarian pho starts with plant-based broth. Look for a high-quality mushroom-based vegetable broth for the richest flavor. Avoid overly herby or tomato-heavy broths, which will clash with the Vietnamese spice profile.
Frequently Asked Questions
What is vegetarian pho made of?
Vegetarian pho is a Vietnamese noodle soup made with a plant-based broth infused with whole spices like star anise, cinnamon, and cloves, plus charred onion and ginger. It is served over rice noodles and topped with mushrooms, fresh herbs (Thai basil, cilantro), bean sprouts, lime, and chili sauce. Unlike traditional pho, which uses beef or chicken bone broth, vegetarian pho relies on vegetable broth for its base.
Is pho normally vegetarian?
Traditional pho is not vegetarian. The classic versions — pho bo (beef) and pho ga (chicken) — are built on long-simmered bone broths. However, pho chay (vegetarian pho) is a well-established variation in Vietnamese cuisine, particularly popular in Buddhist vegetarian cooking. Many Vietnamese restaurants offer a vegetarian option on their menu.
What can I use instead of fish sauce in vegetarian pho?
Soy sauce or tamari is the most common substitute and works well in this recipe. For a more nuanced umami flavor, try mixing soy sauce with a small amount of mushroom-based stir-fry sauce or a pinch of seaweed flakes. There are also several vegan fish sauce brands on the market made from fermented soy or seaweed.
Can I make vegetarian pho broth ahead of time?
Yes. The broth actually improves after a day in the refrigerator as the spice flavors meld and deepen. Make it up to 5 days in advance and store it in the fridge, or freeze it for up to 3 months. Reheat gently on the stove when ready to serve.