Hallelujah! I finished my cookbook. Photos are finalized and uploaded; every sentence has been double-checked for accuracy. We even made “Cookie + Kate” bigger on the cover, thanks to your feedback. I can’t wait for you to see it on May 16th!
The minute I sent off the final draft of my book, I started plotting my next vacation. I’ve felt tied to the book project for the past year and a half, both mentally and physically. As rewarding as it’s been to produce a book that I’m 100 percent proud of, it’s been way too long since I got a break—a real, true, mind-clearing break.
On my list for this year? A yoga retreat in Morocco (booked!), exploring Costa Rica with Grandma Virginia (she’s been dying to go), and who knows, maybe Southeast Asia or Iceland for good measure. Is that too much? The answer I’m looking for is, “No!” I’m suffering from a serious case of wanderlust and a palpable sense of urgency to go now—right now, post-cookbook, while I’m still young and fancy-free.
To appease my travel cravings for now, I’m cooking up some exotic recipes in my kitchen, including Vietnamese pho. It’s hot, comforting and fresh, and fills the house with warming aromas of cinnamon, anise, cloves and ginger.
I used Frontier Co-op’s organic whole spices here. I always enjoy reading their labels as I cook, knowing that they give back to the communities where they source their spices. The cinnamon sticks and cloves came from Sri Lanka, and the star anise from Vietnam.
Vegetarian Pho Tips
Traditionally, pho is made with strips of beef, and the broth is flavored with fish sauce. To make mine vegetarian, I substituted shiitake mushrooms for the beef and used tamari (or soy sauce) instead of the fish sauce.
I tried a vegetarian pho recipe a couple of years ago that was essentially fat-free due to the use of vegetable broth and the absence of meat. As a result, it was lacking in body and depth of flavor. For this version, I intentionally sautéed the mushrooms in some oil to enhance their flavor and texture, and to add extra depth to the soup. Success!
Also of note, I used a combination of vegetable broth and water to make sure that the delicate notes of cinnamon, star anise, clove and ginger shine through. So, that’s why you might want to add some salt back in along the cooking process. (For the photos, I made the mistake of using a very orangey broth, but yours will be more clear in color and flavor.)
For a more intensely flavored broth, char your onions and ginger before adding them to the broth—it’s an extra step that takes 20 minutes but makes this pho taste a little more traditional (see recipe notes for details).
Watch How to Make Vegetarian Pho
This is a fun, quick and delicious version of your favorite restaurant’s pho, and I hope you love it as much as I do. Please let me know how it turns out in the comments!
Craving more light and healthy soups? Browse all of my vegetarian soups here.
Vegetarian Pho
- Author:
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! It’s easy and fun to make, too. Recipe yields 4 generous bowls of soup.
Ingredients
Soup
- Two 3-inch Frontier Co-op cinnamon sticks
- 3 Frontier Co-op whole cloves
- 2 Frontier Co-op star anise
- 1 large white onion*, peeled and quartered
- 4-inch piece of fresh ginger*, peeled and halved lengthwise
- 4 cups (32 ounces) vegetable stock or broth
- 4 cups water
- 2 tablespoons reduced-sodium tamari or soy sauce
- 6 ounces (one large handful) rice noodles
- 1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice
- 5 ounces thinly sliced shiitake mushrooms
- Salt
Garnishes
- Mung bean sprouts
- Sprigs of fresh basil (use Thai basil if you can find it) or cilantro
- Sprigs of fresh mint
- Thinly sliced green onions (mostly green parts)
- Very thinly sliced fresh jalapeño (omit if sensitive to spice)
- Small wedges of lime
Instructions
- Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water and tamari. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes to give the flavors time to meld.
- In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
- To prepare the shiitake mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.
- Once the broth is done cooking, strain out the onions, ginger and spices (this is easiest with a small metal sieve, but you can also strain the mixture through a colander into another large bowl). Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.
- Ladle the broth into bowls, add cooked noodles and mushrooms, and fresh garnishes to your heart’s content (don’t forget the lime!). Serve immediately, with chopsticks and soup spoons.
Notes
If you love spicy pho: Sriracha overpowers the delicate flavors in this soup, so I don’t recommend adding any. You can add a pinch of red pepper flakes to the broth as it cooks, and/or add extra sliced jalapeño to your bowls.
Make it gluten free: Be sure to use gluten-free tamari or soy sauce (tamari is usually gluten-free, but check your bottle to be sure).
*For even more flavor: Char your onions and ginger before adding them to the pot. If you go this route, just slice the onion in half (instead of quarters), and don’t peel the ginger. You have a few options on how to char them—you can supposedly char them with metal tongs over a gas flame (I don’t have gas, so I couldn’t try this), or broil them, cut sides down, on a baking sheet, or—the most reliable method—roast them, cut sides down, on a baking sheet, on the upper rack in a 500 degree Fahrenheit oven for 15 to 20 minutes.
Mushroom alternatives: You can just omit the mushrooms altogether (I’d actually stir a couple teaspoons of oil into the broth, for body). Untraditional alternatives include crispy tofu or steamed edamame.
▸ Nutrition Information
This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
annie
Congrats on the cookbook, lady! Hope you have a minute you dust off your hands, kick your feet up, and relax with a bowl of pho.
Kate
Thank you so much, Annie! I appreciate it. :)
Meredith Youngson | Earth & Oven
This soup is so stunning! Perfect timing for the January blahhhs. Congrats on finishing book- so excited to see the real deal! P.S NEVER enough travel plans :)
Kate
Thank you, Meredith! Oooh, I just can’t wait to get some stamps in my freshly renewed passport.
Dani
Oh, I’m moving this to the top of my recipes for the weekend! I love my slow-cooker faux pho, but once those smells start filling my apartment I don’t want to wait 5 hours to get my fill.
Thanks for this recipe, I can’t wait to try it, and congrats on the cookbook!!!
★★★★★
Kate
Thanks, Dani! Hope you love this one. Slow cooker pho is a good idea, too. Have a great weekend!
dervla
god no, that’s not too much!! You deserve it, and i know more than most what you’ve put into that cookbook – enjoy yourself, cause your cookbook is the BOMB!!
Kate
Thank you, Dervla! Definitely couldn’t have done it without you. :)
Taisha
OMG! Totally making this tomorrow ahead of the ice storm. Question, as a fellow Kansas Citian, where do you find this super fresh produce? I’ve been going to Sprouts.
Kate
Thanks, Taisha! I got lucky and found some good produce at SunFresh for this one. I just recently went to Nature’s Own and bought the most amazing produce. I still have a bunch of their kale in my fridge that’s going strong a week later! Sometimes I go all the way to Whole Foods.
Sarah
Do you have an idea to sub some of the mushrooms? I love them and would love to make this but my husband doesn’t and since it’s just the two of us, I’m afraid that I’d just be making this for myself :( I think I would still put mushrooms in mine but do you think it would be too light if I took them out of his?
Sarah
Brooke
I’m wondering the same…I’ve always been curious about pho but I don’t care for mushrooms at all. I can’t think of any substitutes off the top of my head, though.
Kate
Hey Sarah, you could certainly just omit them (easy enough, since you sauté them separately and add to individual soup bowls). Untraditional alternatives include tofu or cooked edamame. Hope you both enjoy this one!
Lisa
There is a restaurant where I live that adds broccoli, cabbage, and carrots and it’s delicious! I think that would make it a bit heartier if you didn’t use mushrooms.
Allison
Do you know if this can be made in the Instant Pot and how I would adapt the recipe for that?
Kate
I’m sorry, Allison, I don’t have any experience with an Instant Pot so I am not sure.
Sam
Yes; set all the vegetables into Sauté mode and cook them till brown. Add broth @n$ set to steam for 4/5 min. Done
Stacy
My favorite part about pho is the huge pile of herbs. This looks so simple and delicious. Might even throw in some tofu.
Kate
Thanks, Stacy! I think tofu would be great.
Abby @ Heart of a Baker
Congrats on finishing, yay!! There is never enough travel, so go for it girl! I’ve been wanting to go to Iceland (and Europe..and Chile..)for a while and I just want to make it happen. I also was wondering where your yoga retreat was, that’s such a dream! I would love to pick your brain after you go and see what you think :)
Kate
Thank you, Abby! I found the retreat on triptribe.com. They have a lot of yoga retreats on there if you want to look around! You are always welcome to pick my brain. I’ll try to share some of the trip on the blog, too.
Sherry
Congrats on the book! I was going to ask about your yoga retreat as well, I will check out trip tribe. Check out Iceland Air and their layovers. We booked a trip to Norway/Sweden/Denmark last fall , flew Icelandic and did a 4 night “layover” in Iceland. It was wonderful! We flew direct from Chicago, it was only 5 hours and prettying reasonable.
Susan
Kate, if you get to Costa Rica, specifically the Puerto Limon area, go to the Aviarios Sloth Sanctuary. You will fall in love with the sloths. We’ve been there twice and would go again. They are a rescue facility for injured and/or orphaned sloths. I’m glad you are getting to travel. It is so life-enriching, and in my opinion, you can’t do too much, as long as you have the energy and money. Enjoy your travels!
Kate
Thank you, Susan! I just saved your suggestion in my travel notes. Sloths, how cool.
Veena
This looks like the perfect meal for a cold day! I’m going to try and sub zucchini noodles for the rice noodles to see how it tastes.
Kate
Yes – it’s a great winter warmer. Let me know how the veg noodles work out!
Sara @ Last Night's Feast
This looks just gorgeous =)
Kate
Thanks, Sara! If you can believe it, it tastes even better ;)
Megan at Lush to Blush
Mmmm this sounds so yummy! And NO, that is NOT too many trips! That Moroccan Yoga trip sounds amazing :)
Xo,
Megan
Kate
Thanks, Megan!
Lian
You are going to LOVE Morocco! I’ve been three times and can never get enough. Congrats on finishing up the cookbook! Would you ever consider doing an entry on your kitchen/how you stay organized/how you arrange things that works for you? I’m in the middle of a kitchen rehab and am always so interested to see how people who are so good at cooking keep themselves organized and motivated!
Kate
Lian, so sorry for the delayed response! Glad to hear that you have loved your Morocco experiences! I really can’t wait. I think I’m going to stay for a few days after the yoga retreat and go exploring. I am probably not as organized as you might think, but a few storage details that make a huge difference are built-in spice racks (or just sufficiently sized drawers with liners that prevent the spices from rolling around) and vertical storage (for baking pans, muffin tins, etc.) make a huge difference for me.
dana
Congrats on finishing the book! This pho looks BOMB, friend! Can’t wait to try it. xoxo!
Kate
Thanks, pal!!
Lori
Would this recipe pass for vegan? It sounds delicious.
★★★★★
Kate
I believe it would, Lori! I hope you enjoy it :)
Deborah
Before you trot off to explore Iceland ~ which is the most incredible country ~ please check out vegetarian food availabiltity. I lived there for four years and with only one vegetarian restaurant in the entire country {yes!} and the vegetarian alternative being the ubiquitous stir fry, you might need to pack plenty of snacks! Also, their cheeses are not suitable for vegetarians, so unless things have changed, it can get very monotonous!
Kate
Thanks for the head’s up, Deborah! I really want to go, so maybe I’ll just travel with a bunch of granola bars to get me by.
Anna
No need for granola bars! I’m Icelandic and in the last few years we’ve had quite a few vegetarian places pop up and most restaurants offer vegetarian options. Admittedly they are harder to find out of the city.
If you need any tips on food here or Iceland in general I’m happy to answer any questions!
Neda
This looks amazing and yummy…but I’m a vegetarian allergic to mushrooms (I used to really like the flavor, unfortunately)! Is there any substitute that would still lend as much flavor and weight?
Kate
Hi Neda! I just added a recipe note with mushroom alternatives, since I’ve gotten a few questions about it.
Rachel
Congrats! I totally know how you feel at the end of a really mammoth project – just enjoy the ride now!
Kate
Thank you, Rachel!
Whitney
Congratulations on your cookbook! Your hardwork and dedication really shows in everything you do. I can’t wait to pick up a copy of this soon. I’ve been a longtime reader of your blog, and I finally took the leap at the start of the year in starting my own food blog, which launched today. I owe many thanks to you and a few other longtime food bloggers who inspired me to take the plunge. Thank you for continually inspiring me and so many others. Keep up the great work. ♥
Kate
Thank you, Whitney! I appreciate your kind words. Your new blog looks awesome! Best of luck with it. I really want one of those chocolate almond cups.
Erica
Congratulations Kate! So excited for you and for all of US who will be making your wonderful recipes. Cannot wait to try this Pho!
Kate
Thanks so much, Erica! I can’t wait for you to see the book. Let me know how the Pho works out for you :)
Caroline
Just pre-ordered your book. Can’t wait for May 16th!
PS: Made your spinach and black bean enchiladas for dinner last night and my husband stopped two bites in and said “are you sure this is healthy?” We both loved them!
★★★★★
Kate
Thank you so much for pre-ordering, Caroline! I really appreciate it. Can’t wait for you to see the enchiladas in the book!
Tuyet Yeardley
Red chilli is better than green. Grill onion and garlic put more flavour into your broth also.
Tori//Gringalicious.com
This sounds fabulous! I’ve never made pho at home so this is definitely something I wanna try!
Kate
Let me know how it works out, Tori!
Jeri
AMAZING!!! I discovered your site a few months ago and have been working my way through several of your recipes. Each one I’ve tried is fantastic – think the peanut sesame slaw is my husband’s current fave and mine is the Thai pineapple fried rice! Wonder if you have a hot & sour soup somewhere in your repitoire? That’s what I was looking for when I found your pho!! Thx for all the fabulous recipes!! Please keep ‘me coming they are very much appreciated.
★★★★★
Kate
Thanks, Jeri! So glad you’re enjoying the recipes. I do not have a hot and sour soup—I’m actually not sure I’ve ever tried it! I’ll keep an eye out for it at Chinese restaurants.
Jeri
Darn autocorrect…that was supposed to read …please keep ’em coming! :)
geetha
This looks delicious.I must make it soon:)Best of luck with all the trips!Looking forward to the book.
★★★★★
Kate
Thanks Geetha! I’m looking forward to everyone seeing it.
Christine | thyme & toast
Gosh, I love pho! Can’t wait to try this. Congrats on finishing your cookbook!
Kate
Thanks so much! Let me know how it goes when you make it!
Christine gallagher
Can’t wait to try it! Vietnamese food is so delicious. Thanks for a vegetarian pho recipe.
Have a wonderful time on your travels! Morocco is great. And delicious! I had no trouble traveling there as a vegetarian.
Thanks again for all your delicious recipes and creativity.
Kate
Thank you, Christine! I hope you enjoy the pho. Glad to hear that you found great vegetarian options over there! I can’t wait.
Nikki
A picture of cookie is required with such lovely post
★★★★★
Kate
Ha, sorry about that! I photographed these under such low light that she didn’t make it into the shots.
Kari
Yum! That looks delicious!
Kate
Let me know if you make it, Kari!
Alexa [fooduzzi.com]
This looks and sounds SO delicious! My boyfriend was just telling me that we need to make homemade pho sometime soon – totally trying this recipe!
Congrats on finishing your book! I can’t wait to get my hands on it :)
Kate
Let me know how it works, Alexa! And I’m looking forward to you seeing the book :)
Carla
Hello!!
This looks amazing! Looking forward to making it. I am pretty sensitive to mushrooms do I am just wondering if you can suggest an alternative?
Thank you! :)
Kate
Hi Carla! I added a note to the recipe with mushrooms alternatives.
Bet
Congrats on finishing such a huge project! That must be an incredible feeling! We went to Panama last year on the advice of a friend who knew we were thinking about Costa Rica. It’s similarly gorgeous weather, landscape,and beaches, but it’s a bit less of a tourist destination so we were able to do the trip for a lot less! Sansara Surf and Yoga Resort was the most beautiful place I’ve ever been. I’d still love to do CR too but check out Panama as Ann option! Enjoy your travels!
Kate
Bet, thank you! I am still sort of in denial that it’s over. It didn’t conclude with much fanfare but I want to throw a party to celebrate! I just added Panama to my list. It sounds awesome. My grandma is really set on Costa Rica so I am going to try to make that happen for her, but now I want to go to your yoga resort, too!
sean
hello Kate
first let me start by saying a friend told me about your site and for the past year i use it at least once a week. love love love it. inspiring recipes and simple to follow.
i once had a dish that involved vermicelli noodles, veggies, and white fish is a coconut curry type sauce. it wasn’t a soup, but it was a little saucier than normal if that makes sense. i have never been able to locate a recipe for it. could you work on inventing a dish similar to this minus the fish?
keep up the inspiring work.
sean & dorma & roxie (greyhound and dachshund )
Kate
Hi Sean, thank you so much for your note! Delighted to hear that you have been enjoying my recipes. I can see something like your soup in my head. I will try to come up with something similar soon!
Patricia McClung
Kate, Love this Pho! I’ve always wanted a GF, veggie version. After sautéing the mushrooms, I sautéed some thin slices of tofu which I had on hand, and added those to the soup too. Thank you!
Patricia
Kate
YUM-tofu sounds delicious with this, Patricia. Happy your version turned out well!
Erin
Congrats on finishing the cookbook! I just pre-ordered a copy. And definitely take the time to travel this year. Sounds like fun.
Vickie
Made it tonight and it was delicious. I let it simmer for maybe an hour or little longer.
Kate
:) Letting the flavors simmer is key, for sure.
Jean
So cool to see blogs that I follow make pho! The Sriracha tip is so true!
Kate
:) Happy you liked it, Jean!
Heather
Made this for dinner tonight. I charred my onion and ginger. I charred the ginger with the peel on and it was super easy to peel afterwards. But I wish I had not used low sodium tamari.
Do not feel guilty about traveling while you are young, healthy, free and able! May I request a receipt that uses preserved lemons after you come back from Morocco? I have a jar on my counter but only one receipt that calls for them. I would love to see your take on this unique ingredient.
Kate
Thanks, Heather! I haven’t been too crazy about preserved lemons when I’ve encountered them, but I imagine this Morocco trip might change my mind about them. Here’s a pasta recipe on my friend’s blog that uses them, and here’s a Moroccan salad bowl that I’ve had my eye on as well.
Maria
I love your recipes and your website.I hope you get to travel to all of the places you listed! I hope you come back from Morocco with some inspiration for us- but I don’t want you to feel pressured to have your work brain on during your retreat! Wishing you happy and safe travels!
Kate
Maria, can’t tell you how much I appreciate your comment! Thank you. :)
Kathi
I absolutely can not wait for your cookbook to be released! Every recipe I’ve made from your site has been delicious!
★★★★★
Kate
So sweet, Kathi! I’m really looking forward to it, too. I can’t wait for you to see it!
Joyce
congratulations on the cookbook! I’ll definitely be getting a copy :) I’m also going to make this pho tonight!
Kate
Thank you!! & let me know how the pho goes :)
Sandi
Hi Kate, It is summer here in Australia but I saw your recipe and tried it the other night. My husband and I loved it and I am sure I will be making it quite often. Thanks for sharing.
★★★★
Kate
So happy you both enjoyed it, Sandi. Wonderful.
Sandy
I absolutely LOVE pho & would love to try this vegetarian version. However, I am allergic to mushrooms. Any suggestions on a good substitute? Hard to duplicate that flavor & texture. What might make this just as rich tasting without mushrooms? Thanks for the help!
Kate
Hi Sandy! I’ve gotten quite a few questions about removing the mushrooms so I added a note at the bottom of the recipe.
Sandy
Thanks!! I’ll be sure to let you know how it turns out!!
Jenna
I made this last night and was worried about getting that really yummy “Pho” flavor with no meat. WOW!!! This is my new favorite. There was so much flavor. I charred the onion and ginger like you suggested. It made all the difference in the world. I felt like I was eating a meaty, yummy bowl of deliciousness. I will make this one again over and over.
★★★★★
Kate
The smokiness of the charred ingredients is key! So happy you enjoyed.
Leah
Fantastic pho recipe!! The broth was so perfectly rich and flavorful. (Hard to believe it’s vegetarian.) I will definitely make this again, thank you for the great recipe. :)
★★★★★
Kate
Thanks so much, Leah!
Kathryn
Just made this recipe and it is GREAT! I used dried mushrooms – I rehydrated them in hot water for 30 minutes, then added it to the broth. It was very flavorful and the mushrooms are earthy and delicious.
Kate is definitely right about sriracha – you don’t need it! I usually add sriracha when I get pho at restaurants because I love the spice, but it will easily overtake the broth in a bad way. I added more jalapeño and let it sit in the broth for a bit and it worked like a charm! The whole recipe was easy and super duper tasty. Thanks Kate!
★★★★★
Kate
Thanks for the dried mushroom tip, Kathryn! So happy you made it nice and spicy to your liking.
Miranda Pessot
Hi Kate! I wanted to say thank you for making this recipe.. it is such a challenge to find good vegetarian pho. You never really know if you’re actually getting a veg broth in restaurants & some of them can be so greasy. Yours is the first recipe I’ve found that is simple & quick. My family really enjoyed it tonight for dinner. Thank you again! And keep up the good work! I always get so excited when I get a post of yours in my inbox. :)
Kate
So happy you found what you were looking for with this recipe, Miranda!
Jhansen
Thanks for the inspiration. I love Vietnamese cuisine ever since I was introduced to it back when I was a senior in high school (Grad ’95!).
I’ll be making this tonight but using both basil and cilantro and topping the soup with hoisin sauce for added flavour.
You’re right about the Sriracha potentially overpowering the soup. A workaround to that is to set a side dipping sauce of one part hoisin to one part sriracha. It makes a sweet and hot sauce.
Kate
Ooh, that sweet n’ spicy hoisin/sriracha sauce sounds really good. Let me know how your version turns out, okay? Thanks, Jhansen!
Jhansen
Hi Kate,
The verdict is in and the pho was pretty darn good! I had to add one extra star anise and a touch of salt to kick it up a tiny bit.
Adding the hoisin gave the soup this nice balance of flavours. I didn’t add it to the stock broth. The hoisin was added to taste in individual bowls.
I also added one Thai Bird Chili to each bowl of soup to really add some heat without being so overpowering in the flavour department. And, did it ever pack some heat from such a little pepper!
My mother loved it and packed some with her to take to her grandchildren.
Thanks for this recipe. In the past, I would spend about half the day preparing the soup (no joke). Your recipe is clean, lean, and remarkably easy. Gonna be making this more frequently.
Tanner Legasse
You did it again, Kate. This recipe is so delicious. It’s the best recipe of its kind I’ve had since I stopped eating meat. Bravo.
★★★★★
Kate
YESS so happy to hear this, Tanner!
Suze
Hey! This looks great and I am excited to make it tonight… however I will now have a zillion spices left over that I’d love to use… was wondering if you have any spice cake recipes up your sleeve?
Thanks,
Suze :)
★★★★★
Kate
Hey, Suze! Great suggestion. I’ll add it to my recipe requests list :)
Nancy
This looks really good. One of the best recipes I’ve seen online. I am happy to find a veggie version. Just wondering: Have you ever added garlic to the soup? This is the first one I’ve seen without garlic. I can hardly wait to try it! Thank you.
Kate
I haven’t, but that’s interesting, because I didn’t see garlic listed in the other pho recipes I referenced when I was planning this one!
Nancy
It could be because most recipes for pho have meat! I browsed different sites until finding yours. Most of the ones on allrecipes.com have garlic, including veggie pho. As soon as I get a chance I am going to check out the co-op you mentioned. Star anise is not easy to find here! Thanks again.
Joey
Ok Kate….You are amazing:) I have made this once a week for almost 2 months now and my husband never tires of it. I make the broth in the Crock-Pot so I can enjoy the smell all day. Sooooo delish!!!!!!!!!
Kate
Too kind of you, Joey! And I love a delicious-smelling house, too. I’m so glad the two of you love the pho!
Heather
Perfection! Exactly what I was looking for! Thank you for the recipe and congrats on your cookbook!
★★★★★
Ray
Fantastic Recipe! Love the fresh herbs. Added a little sake to the broth and served it with a Chinese marbled tea egg, really hit the spot even on this warm day in May.
★★★★★
Kate
Sounds delicious, Ray! I’m intrigued by that egg, so I’ll have to do some research!
Lisa
First time making Pho and it was delicious! Will be making it again this week, maybe adding a few more veggies. Thanks!
Kate
Awesome! Thanks, Lisa.
Nate
This turned out great! Instead of boiling it, I cooked it in the instant pot for 14 mins.
★★★★★
Kate
Nice! Thanks for the tip, Nate
Nate
Four years later I’m still making this recipe. I had to come find this comment to remember my modification!
Eleanor Lancashire
Wish I could leave a photo of my pho, which I must say was pho-king amazing!!!!☺️ Thankyou for the wonderful recipie xx
Raquel
Amazing!! Easy and tasty! This recipe is a keeper!
★★★★★
Val
I’m just making this now I will photo the finished Pho. I am on dialysis so I need something that’s light and flavourful.im going to make it without the hot spices
Kate
Enjoy Val! Let me know what you think :)
Aly
If I wanted to incorporate fish sauce, how would you recommend doing that with this recipe??
Kate
Hi Aly, I would add it to taste instead of the soy sauce.
yiota polirakis
Delicious! I added some baked tofu slices… satified my pho craving! :)
★★★★★
Kate
Great! Thanks so much for the review.
Alexis
Yummy!! Love how this isn’t an all day thing!
★★★★★
Kate
Thank so much, ALexis for your review :)
Sam
I’ve been looking for a recipe like this for almost a year now. I’m so glad I found this one- the pho was amazing. I’m definitely going to buy your cookbook!
Thank you!
Kate
Happy you found it, Sam! Thanks for the comment. And the cookbook is wonderful :) I really think you will enjoy it!
Nicole
I just found your site tonight and just made this soup. I have been craving pho all day and living in a small town in Italy means that if it’s going to be, its up to me! :)
THANK YOU, THANK YOU, THANK YOU! This was absolutely delicious and had that background spice flavor that I could never quite put my finger on. You have demystified pho. I added a few Szechuan peppers, lime leaves and some arame for a touch of seafood flavor to the broth. Also, I didn’t have shiitake, but used portobellos and it was still great. And I still have a jar of this tasty broth for another time!
Kate
I’m happy you came across the blog and you were able to get your Pho fix! Thank you, Nicole for your comment.
Claire
Made this tonight and absolutely loved it! I could drink that broth for days!!
★★★★★
Kate
Great! Thanks so much, Claire for your review.
Michele Plante
This was DELICIOUS!!! Thanks so much for making my night!
Kate
Great to hear, Michele! Thanks for sharing :)
Kyle
Making this right now and I have never smelled a broth like this outside of a restaurant. AMAZING!!!! I can’t wait to eat it!!!
★★★★★
Kate
When it smells good, it usually means it is good. What did you think when you tasted it?! Thanks for the star review, Kyle!
Jess
Awful and bland. It is really missing some serious flavor. Does not taste like actual pho and for once I actually had all of the ingredients.
I had to add even more seasoning to the mixture because it originally tasted like water. I do not recommend this recipe. Sorrrrry!
Kate
I’m sorry you feel that way, Jess. What did you specifically think that it was missing?
Kumar vishwas Pagli ladki
Oh my Goodness this looks amazing – such great flavors and recipe:)
Kate
Thank you!
Asako
HOT DIGGITY!!! This pho was SOOO GOOD!!!! I added some zucchini and snow pea at the last minute for a bit more bulk… it was delicious. I used dehydrated shiitake which I rehydrated in the water that was called for in the recipe = extra umami in the broth <3
★★★★★
Kate
Ha! Thank you, Asako. I appreciate the comment and review.
Marie A Bower
Super tasty! I added red pepper flakes as it cooked and cooked the mushrooms a bit longer in the broth. Will make again soon. Thanks!
★★★★★
Kate
Thank you, Marie for sharing!
Sally
My first run at this recipe and it turned out amazing! I have shared this with a few friends now and I will definitely be making it again ( my husband is also a big fan!)
★★★★★
Kate
Fantastic, Sally! Great that it turned out so well for you.
Ashley
I really didn’t like this pho. The star anise was incredibly over powering and I used the smallest in the bag. It ruined the whole soup. We had to dump the whole soup out. Shame.
★
Kate
I’m sorry to hear that, Ashley! I don’t recall the star anise being predominant in my soup, and you’d be hard-pressed to find a pho recipe without it. Soup flavors tend to mellow out overnight, too. Better luck with your next recipe!
A Zee
I am going to make this recipe again — but maybe quadruple the spices, and some tofu. The pho was pleasant, but unremarkable, and lacked flavor and body. Real pho can be a substantial thing; this version is more suitable as a light side dish.
★★
Kate
I’m sorry you didn’t love the recipe as written, A. It’s kind of impossible to make a vegan pho with as much body as beef broth, since that naturally contains gelatin. The funny part is that a commenter before you found the anise to be totally overpowering. You might want to make sure your spices are fresh, or of course quadrupling them should help.
Rucha Joshi
This was amazing! We really enjoyed this!! Thank you!!
★★★★★
Kate
You’re welcome!
Amber
I love all of your recipes so I was excited to try this one. I’m afraid to admit, this one just didn’t do it for me. I feel like the result is not worth the time. For all the spices I used, the broth seems spicy but not very flavorful. Which brand of noodles did you use? I had a hard time finding ones without being super super thin noodles. Maybe I did something wrong? Any tips?
★★
Kate
Amber, I’m so bummed to hear that! It could be that your spices were less pungent than mine, or your broth wasn’t good to begin with. I can’t remember the brand of noodles, maybe Thai Kitchen? I usually work with broth from Trader Joe’s or Whole Foods 365. Hope your next C+K recipe turns out perfectly!
Andrea
Just made this – it is DELICIOUS! Yes, I miss that hearty flavor which meat stocks often have – this one is packed with rich flavour. It’s soooo quick as well! Yum!
Kate
Great! It is packed full of flavor. I’m happy you agree, Andrea.
Justina Blackburn
Thank you for a wonderful base recipe! I made several tweaks that I feel made this perfect for my taste and wanted to share… I use the same amount of spices, but also add chopped garlic with the onion (a ton of it). Then, I add four cups of water along with veggie bouillon. To add some richness, I add about 2.5 Tablespooons of miso. I also use Braggs Aminos. I added a pinch of fennel seeds. I let it cook for three hours in a dutch oven… then remove the chunks. At this point, I added extra garlic and onion powder (if needed after tasting), and cinnamon and clove powder (if needed).
So far, I’ve fed this to three people (all Pho snobs) and they have all agreed it’s the best Pho they’ve ever had.
Fairly recently I had to radically change my diet (and eliminate animal proteins) for health reasons. I’ve never had a veggie Pho I’ve liked… and Pho is something I’d typically eat once a week. So, thank you… thank you… thank you… for this incredible recipe that I could work with!
★★★★
Kate
Thank your for sharing! I really appreciate it.
Breanna Wells
How many calories are in this?
Kate
The nutrition information is under the notes section, for future reference. For this recipe, one serving is 237.
Shanti
Wow, delicious! This was a surprisingly straightforward recipe, and it resulted in a warm, hearty, healthy, and delicious bowl of noodles, veggies, and broth.
Some notes:
+ I added vegan fish sauce I had made for a vegan pad thai and had leftover in my fridge (rather than tamari) to the broth, as well as a tablespoon of miso, hot red peppers (incl. seeds), and a bit of toasted sesame oil.
+ I topped it with green onions, bean sprouts, spinach, and basil. Basil really takes it to another level!
+ Don’t forget lime. Lime is essential.
Thanks for a great recipe! This one will sure be going in the rotation.
★★★★★
Kate
Thanks for sharing, Shanti!
Cyndi
Made this tonight and it was delicious. Thank you for sharing with us!
★★★★★
Kate
You’re so welcome, Cyndi!
Ann vanvleck
Delicious. Thanks for receipe. Do you have a news letter
Ann I can subscribe to?
★★★★★
Kate
Hello, Ann! Thank you for your comment. Yes, you can sign-up to join my email list. Scroll to the bottom of the page on the blog and you will be able to enter your email to get the emails. Thank you!
Claire
I’ve made this recipe twice now and it is excellent! Both times I have charred the onions and ginger because I wasn’t pressed on time. The second time I used dehydrated shiitake mushrooms because the store was out of fresh. I thought the dehydrated ones had a more intense flavor which my boyfriend and I preferred sine we both love mushrooms. Lovely recipe, Kate! Everything I have made of yours has been wonderful!
★★★★★
Kate
Thank you, Claire for sharing!
Jana
Ok, so this was d e l i c i o u s! It was full of flavour and just amazing. I made it for dinner for my sister and brother in law and they both really enjoyed. The smell was divine and it was actually easy. Thank you Katie!
(I think that all of your recipes I ever tried – and you are my go to site for all recipes – were delicious, thank you:))
★★★★★
Kate
Love hearing that, Jana! I really appreciate your review.
Mona
Hello!
Made this last night for my daughter who LOVES pho. I am a bit reticent when it comes to trying new things, so I don’t know the original taste. I followed your instructions, except I forgot to add onions, instead I crushed a clove of garlic into the broth. It was a huge success. She loved it and wants to cook it herself.
We learned about your site this weekend from a friend and I was browsing just out of curiosity and I’ve bookmarked this site. Looking fwd to trying out the enchiladas and the sunshine salad dressing for starters.
Thank you! Love, mona
★★★★★
Kate
Welcome, Mona! I’m glad you liked this and your daughter is now going to make it herself. Thanks so much for your comment and review.
Mary Jennifer Pruim
I just love your recipes. I think you’re my tastebud doppelganger. The veg pho is a staple in my house – the star anise is key.
Mary Jennifer Pruim
Kate
Haha, that’s hilarious! Thanks for sharing, Mary.
Janice
Loved this! Super easy to make and very flavourful! Will definitely be going on the dinner rotation.
★★★★★
Kate
Great to hear, Janice!
Colleen
Yesterday was cold & rainy & I started this recipe as soon as I got home. Soon the kitchen was filled with the aroma of cloves & anise. This dish was AMAZING & instantly warmed us all up! The flavors are delicious, the bean sprouts add a nice crunch, & noodles are always fun! Thanks C+K for another fabulous recipe!!
★★★★★
Kate
A nice option for a cold and rainy day! I’m glad you loved it, Colleen.
Sydney Levine
Made tonight and it’s amazing! Added a tiny chili paste and it turned out perfect. Thanks for this!
★★★★★
Kate
You’re welcome, Sydney!
Dan
This recipe was good, but the depth of flavor was somewhat lacking. If I try this recipe again I will probably try charring the onion and ginger as recommended. The broth sure made my kitchen smell good though. I added cubed tofu for protein and crossed over the vegetarian line by adding some fish sauce to try to boost it.
★★★
Kate
I’m sorry you didn’t just love it! I do appreciate your feedback, Dan!
katya
I made this last week and then had to make it again right away! We LOVED it. I think it tastes as good if not better than the veggie pho we’ve had at restaurants here in NYC. And it’s SO EASY – no chopping or sautéing required. For the haters, don’t skimp on herbs and fresh lime – makes a huge difference. We added tofu and agedashi tofu we bought at the japanese market to make it a more filling meal. Thank you!
★★★★★
Katya
Also – I don’t love mushrooms so for this recipe I cooked them separately then put them in the strained broth when it was still hot, and let it all cool together. I think it infused a lot of flavor, and I could easily keep them out of my bowl when serving :)
★★★★★
Kate
I’m glad you loved it, Katya! Thanks for your review.
Steve David
Have made this several times. Really delicious. I char the ginger and onions as Kate suggests. A few pinches of red pepper and basil garnish work really well. My only modification to the recipe is that I don’t ladle out the noodles, mushrooms etc into the bowl. Couldn’t see why can’t just combine them all in the pot, which is what i do. I also added cubed tofu to increase protein. It’s become my vegetarian substitute for chicken soup when i have a cold.
★★★★★
Kate
Thanks for sharing, Steve! I really appreciate the review. Sounds like a wonderful cold remedy.
Hana Vandervoort
I have made this twice now and really love it! Last time I made it, I did not have cinnamon sticks or cloves so I just used extra star anise and cinnamon powder and it stillcame out great! Today I am making it but do not have vege stock so am just using all water – so I am using extra onion, garlic, & ginger, hopefully it still turns out ok! Thanks for this recipe!!! <3
★★★★★
Kate
I’m glad it still worked, Hana! You’re welcome.
Sheila
I just made your recipe and it was amazing! Thank you for your labor of love creating a plant-based option.
Kate
Thank you, Sheila!
Stephanie
Thanks for this recipe. I didn’t follow it – lol – I have a habit of just looking at the ingredient list and then doing my own thing – but what I got from this was the addition of mint, usually, I just use basil, and the advice about sauteing the mushrooms – GAME CHANGER!! Thanks for helping me stay healthy!
★★★★★
Kate
I’m glad it provided inspiration, Stephanie.
Aimee
This looks delicious. I was thinking of trying to meal prep this for lunches. Do you think I could make the broth and keep it separate from the cooked noodles and mushrooms until I am ready to heat it? Any other suggestion?
Kate
That’s an idea! Or you can just store as is and add the garnishes before serving.
Cheri Johnson
I have made this recipe several times. I LOVE it!
Kate
Wonderful, Cheri! Since you love it so much, I would love a star review. :)
Vanessa
Brilliant recipe. So easy and tastey! I feel like a pro!
★★★★★
Kate
I’m glad you loved it! Thanks for the review, Vanessa.