Vegan Pho Recipe Ideas are a delicious way to enjoy the comforting flavors of traditional Vietnamese pho without any animal products. Pho is a fragrant and flavorful noodle soup, typically made with a rich broth, aromatic herbs, and rice noodles. While classic pho often includes beef or chicken, these plant-based variations prove that you don’t need meat to enjoy a warm and satisfying bowl.
Vegan Pho Recipe Ideas
1. Classic Vegan Pho
Description
This Classic Vegan Pho brings all the rich, aromatic flavors of traditional pho without using animal products. The broth is infused with star anise, cinnamon, cloves, and ginger, creating a deep, savory base. Rice noodles, tofu, and fresh herbs complete this comforting and satisfying bowl of plant-based goodness.
Ingredients
For the Broth:
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 4 cups vegetable broth
- 4 cups water
- 2 star anise pods
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup (optional)
- 1 teaspoon salt (adjust to taste)
For the Noodles and Toppings:
- 8 oz rice noodles
- 1 cup firm tofu, cubed
- 1 cup bean sprouts
- ½ cup fresh Thai basil leaves
- ½ cup cilantro leaves
- 1 small lime, cut into wedges
- 1 small chili, sliced (optional)
- 1 green onion, sliced
Nutritional Information (Per Serving)
- Calories: ~250 kcal
- Protein: 10g
- Carbohydrates: 42g
- Fat: 4g
- Fiber: 3g
- Sodium: 600mg
This wholesome Classic Vegan Pho is light yet deeply flavorful, making it the perfect dish for a cozy, nourishing meal.
2. Spicy Sriracha Pho
Description
If you love bold flavors with a spicy kick, this Spicy Sriracha Pho is for you! Infused with fiery chili oil and Sriracha, this vegan pho brings heat while keeping the traditional aromatic depth. Mushrooms, bok choy, and crispy tofu add texture, making it a hearty and satisfying bowl.
Ingredients
For the Broth:
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 4 cups vegetable broth
- 4 cups water
- 2 star anise pods
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup (optional)
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon chili oil
- 1-2 tablespoons Sriracha (adjust to spice preference)
For the Noodles and Toppings:
- 8 oz rice noodles
- 1 cup firm tofu, cubed and pan-fried
- 1 cup shiitake or cremini mushrooms, sliced
- 1 small bok choy, halved
- 1 cup bean sprouts
- ½ cup fresh Thai basil leaves
- ½ cup cilantro leaves
- 1 small lime, cut into wedges
- 1 green onion, sliced
- 1 red chili, sliced (optional for extra heat)
Nutritional Information (Per Serving)
- Calories: ~280 kcal
- Protein: 12g
- Carbohydrates: 45g
- Fat: 5g
- Fiber: 4g
- Sodium: 700mg
This Spicy Sriracha Pho is perfect for those who love a bit of heat in their comfort food. The balance of spice, savory broth, and fresh toppings makes every bite incredibly satisfying!
3. Mushroom Lovers’ Pho
Description
This Mushroom Lovers’ Pho is an umami-packed delight, featuring a rich, earthy broth made with shiitake and oyster mushrooms. The mushrooms infuse the broth with deep, savory flavors, while rice noodles and fresh herbs create a balanced and comforting dish. Perfect for mushroom enthusiasts, this vegan pho is both hearty and nourishing.
Ingredients
For the Broth:
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 6 cups vegetable broth
- 2 cups water
- 1 cup dried shiitake mushrooms
- 1 cinnamon stick
- 2 star anise pods
- 3 cloves
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup (optional)
- ½ teaspoon salt (adjust to taste)
For the Noodles and Toppings:
- 8 oz rice noodles
- 1 cup fresh shiitake mushrooms, sliced
- 1 cup oyster mushrooms, torn into strips
- 1 small bok choy, chopped
- 1 cup bean sprouts
- ½ cup fresh Thai basil leaves
- ½ cup cilantro leaves
- 1 small lime, cut into wedges
- 1 green onion, sliced
- 1 teaspoon sesame oil (for drizzling)
Nutritional Information (Per Serving)
- Calories: ~270 kcal
- Protein: 9g
- Carbohydrates: 46g
- Fat: 4g
- Fiber: 5g
- Sodium: 650mg
This Mushroom Lovers’ Pho delivers an intensely rich broth with a variety of textures from the mushrooms, making it a satisfying meal for any plant-based foodie.
4. Coconut Curry Pho
Description
This Coconut Curry Pho combines the rich, creamy texture of coconut milk with the aromatic spices of Vietnamese pho and Thai curry. The result is a comforting, mildly spiced broth infused with lemongrass, ginger, and turmeric. This fusion dish is perfect for those who love a creamy, flavorful twist on traditional pho.
Ingredients
For the Broth:
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4-inch piece of ginger, sliced
- 1 stalk lemongrass, bruised
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat for creamier texture)
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1 cinnamon stick
- 2 star anise pods
- 1 tablespoon soy sauce or tamari
- ½ teaspoon salt (adjust to taste)
- 1 teaspoon maple syrup (optional)
For the Noodles and Toppings:
- 8 oz rice noodles
- 1 cup firm tofu, cubed and pan-fried
- 1 cup mushrooms (shiitake or cremini), sliced
- 1 small carrot, julienned
- 1 cup baby spinach or bok choy
- 1 cup bean sprouts
- ½ cup Thai basil leaves
- ½ cup cilantro leaves
- 1 small lime, cut into wedges
- 1 teaspoon chili flakes (optional, for extra heat)
Nutritional Information (Per Serving)
- Calories: ~320 kcal
- Protein: 10g
- Carbohydrates: 48g
- Fat: 10g
- Fiber: 4g
- Sodium: 600mg
This Coconut Curry Pho is a fusion of creamy coconut and fragrant pho spices, making it a warm, nourishing, and indulgent dish.
5. Jackfruit Pho
Description
This Jackfruit Pho is a delicious and hearty plant-based take on the traditional Vietnamese dish. Young jackfruit, known for its tender, meaty texture, absorbs the rich, aromatic pho broth, making it a perfect substitute for shredded meat. The deep umami flavors combined with fresh herbs and lime create a satisfying and flavorful bowl.
Ingredients
For the Broth:
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 6 cups vegetable broth
- 2 cups water
- 1 can (14 oz) young green jackfruit in brine, drained and shredded
- 2 star anise pods
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup (optional)
- ½ teaspoon salt (adjust to taste)
- 1 teaspoon sesame oil
For the Noodles and Toppings:
- 8 oz rice noodles
- 1 cup bok choy, chopped
- 1 cup bean sprouts
- ½ cup fresh Thai basil leaves
- ½ cup cilantro leaves
- 1 small lime, cut into wedges
- 1 green onion, sliced
- 1 small chili, sliced (optional for extra spice)
Nutritional Information (Per Serving)
- Calories: ~290 kcal
- Protein: 8g
- Carbohydrates: 50g
- Fat: 4g
- Fiber: 5g
- Sodium: 620mg
This Jackfruit Pho delivers a meaty texture with a deep, flavorful broth, making it a must-try for those looking for a unique, plant-based pho option.
6. Tofu and Lemongrass Pho
Description
This Tofu and Lemongrass Pho brings a fresh and citrusy twist to traditional pho. Infused with fragrant lemongrass and ginger, the broth is light yet packed with flavor. Crispy tofu adds a satisfying bite, while fresh herbs and lime brighten up each spoonful. Perfect for a refreshing and comforting meal!
Ingredients
For the Broth:
- 1 tablespoon coconut oil
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 6 cups vegetable broth
- 2 cups water
- 2 star anise pods
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup (optional)
- ½ teaspoon salt (adjust to taste)
For the Tofu and Noodles:
- 8 oz rice noodles
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
For the Toppings:
- 1 cup bean sprouts
- ½ cup fresh Thai basil leaves
- ½ cup cilantro leaves
- 1 green onion, sliced
- 1 small lime, cut into wedges
- 1 red chili, sliced (optional)
Nutritional Information (Per Serving)
- Calories: ~280 kcal
- Protein: 12g
- Carbohydrates: 45g
- Fat: 5g
- Fiber: 4g
- Sodium: 620mg
This Tofu and Lemongrass Pho is light, zesty, and packed with fresh flavors, making it a great choice for a healthy and refreshing meal.
7. Instant Pot Vegan Pho
Description
This Instant Pot Vegan Pho is a quick and easy way to enjoy a deeply flavorful pho broth in a fraction of the time. Using an Instant Pot allows the spices and aromatics to infuse rapidly, creating a rich, restaurant-quality broth. Perfect for busy weeknights, this pho is packed with fresh herbs, vegetables, and rice noodles for a satisfying meal.
Ingredients
For the Broth:
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 6 cups vegetable broth
- 2 cups water
- 1 cup dried shiitake mushrooms
- 2 star anise pods
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup (optional)
- ½ teaspoon salt (adjust to taste)
For the Noodles and Toppings:
- 8 oz rice noodles
- 1 cup firm tofu, cubed
- 1 small carrot, julienned
- 1 cup bean sprouts
- ½ cup fresh Thai basil leaves
- ½ cup cilantro leaves
- 1 small lime, cut into wedges
- 1 green onion, sliced
- 1 teaspoon sesame oil (for drizzling)
Instructions
- Sauté the Aromatics: Set the Instant Pot to sauté mode. Add onion, ginger, and lemongrass, and cook for 2-3 minutes until fragrant.
- Add Broth Ingredients: Pour in vegetable broth and water. Add dried shiitake mushrooms, star anise, cinnamon stick, cloves, soy sauce, maple syrup, and salt.
- Pressure Cook: Seal the Instant Pot and set it to high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then manually release the rest.
- Strain the Broth: Remove and discard the solids, leaving a clear, flavorful broth.
- Prepare Noodles and Toppings: Cook rice noodles according to package instructions. Divide into bowls and top with tofu, carrots, and bean sprouts.
- Assemble and Serve: Pour the hot broth over the noodles and garnish with Thai basil, cilantro, lime wedges, and green onions. Drizzle with sesame oil for extra flavor.
Nutritional Information (Per Serving)
- Calories: ~260 kcal
- Protein: 10g
- Carbohydrates: 45g
- Fat: 4g
- Fiber: 5g
- Sodium: 600mg
This Instant Pot Vegan Pho makes it easy to enjoy a warm, nourishing bowl of pho with minimal effort.
8. Pho with Zucchini Noodles
Description
This Pho with Zucchini Noodles is a light and low-carb alternative to traditional pho. The zucchini noodles provide a refreshing crunch while soaking up the rich, flavorful broth. It’s a perfect option for anyone looking for a healthy, gluten-free, and refreshing twist on classic pho without sacrificing any of the comforting flavors.
Ingredients
For the Broth:
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 6 cups vegetable broth
- 2 cups water
- 2 star anise pods
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup (optional)
- ½ teaspoon salt (adjust to taste)
For the Noodles and Toppings:
- 2 medium zucchinis, spiralized into noodles
- 1 cup firm tofu, cubed and pan-fried
- 1 small carrot, julienned
- 1 cup bean sprouts
- ½ cup fresh Thai basil leaves
- ½ cup cilantro leaves
- 1 small lime, cut into wedges
- 1 green onion, sliced
- 1 small red chili, sliced (optional)
Nutritional Information (Per Serving)
- Calories: ~210 kcal
- Protein: 10g
- Carbohydrates: 20g
- Fat: 12g
- Fiber: 5g
- Sodium: 600mg
This Pho with Zucchini Noodles is an amazing, guilt-free alternative, allowing you to enjoy the warm comfort of pho while keeping things light and fresh.
9. Vietnamese-Inspired Vegan Ramen Pho
Description
This Vietnamese-Inspired Vegan Ramen Pho combines the best of two worlds: the rich, aromatic broth of pho and the satisfying, chewy texture of ramen noodles. With a delicious umami-packed broth made from mushrooms and soy sauce, this dish is a fusion masterpiece. It’s perfect for those who crave pho with a bit of a twist, offering a unique and flavorful vegan pho experience.
Ingredients
For the Broth:
- 1 tablespoon sesame oil
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 6 cups vegetable broth
- 2 cups water
- 1 cup dried shiitake mushrooms
- 2 star anise pods
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon soy sauce or tamari
- 1 teaspoon miso paste (optional for added umami)
- 1 teaspoon maple syrup (optional)
- ½ teaspoon salt (adjust to taste)
For the Noodles and Toppings:
- 8 oz ramen noodles (vegan-friendly)
- 1 cup firm tofu, cubed and pan-fried
- 1 small bok choy, chopped
- 1 cup bean sprouts
- ½ cup fresh Thai basil leaves
- ½ cup cilantro leaves
- 1 small lime, cut into wedges
- 1 green onion, sliced
- 1 teaspoon chili flakes (optional)
Nutritional Information (Per Serving)
- Calories: ~320 kcal
- Protein: 16g
- Carbohydrates: 40g
- Fat: 12g
- Fiber: 6g
- Sodium: 650mg
This Vietnamese-Inspired Vegan Ramen Pho offers the perfect blend of pho’s aromatic flavors and ramen’s chewy noodles, creating a hearty and comforting dish that is sure to please any plant-based foodie.
10. Smoky Paprika Pho
Description
The Smoky Paprika Pho is a vibrant twist on the traditional Vietnamese pho. Infused with the rich, smoky flavors of paprika and a blend of warming spices, this pho offers a unique depth of flavor that’s both comforting and aromatic. Perfect for those who enjoy a smoky kick, this vegan pho is sure to delight with its balance of heat, richness, and herbal freshness.
Ingredients
For the Broth:
- 1 tablespoon olive oil
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 6 cups vegetable broth
- 2 cups water
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 2 star anise pods
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup (optional)
- ½ teaspoon salt (adjust to taste)
For the Noodles and Toppings:
- 8 oz rice noodles
- 1 cup roasted sweet potatoes, cubed
- 1 cup cooked chickpeas
- 1 small carrot, julienned
- 1 cup bean sprouts
- ½ cup fresh Thai basil leaves
- ½ cup cilantro leaves
- 1 small lime, cut into wedges
- 1 green onion, sliced
- 1 small red chili, sliced (optional)
Nutritional Information (Per Serving)
- Calories: ~290 kcal
- Protein: 10g
- Carbohydrates: 45g
- Fat: 6g
- Fiber: 7g
- Sodium: 620mg
This Smoky Paprika Pho adds an irresistible smoky element to the traditional pho, making it a standout option for those looking for a flavor-packed, vegan-friendly bowl.
FAQ
1. Can I use any type of noodles in these vegan pho recipes?
Yes! While traditional pho uses rice noodles, you can experiment with other noodles like zucchini noodles, soba noodles, or ramen noodles for a different texture and flavor. Just make sure to cook them according to the package instructions before adding them to your pho.
2. Are these vegan pho recipes gluten-free?
Most of the recipes are naturally gluten-free, especially if you use tamari instead of soy sauce and rice noodles. Always double-check ingredient labels to ensure that any sauces or noodles used are gluten-free if that’s a concern.
3. Can I prep the broth ahead of time?
Yes, the pho broth can be made in advance and stored in the fridge for up to 4 days or frozen for up to 3 months. Just reheat the broth before serving with freshly prepared noodles and toppings.
4. What can I substitute for tofu if I don’t like it?
If you’re not a fan of tofu, you can replace it with tempeh, seitan, roasted chickpeas, or even sautéed mushrooms for a satisfying protein-packed option in your vegan pho.
I’m Priscilla Swahn, a registered dietitian with a master’s degree in nutritional sciences. With over a decade of experience in holistic nutrition, I specialize in creating delicious keto recipes to help you enjoy a healthy lifestyle. On iKetoMom, you’ll find a variety of recipes for every meal—hearty breakfasts, satisfying lunches, mouthwatering dinners, indulgent desserts, and refreshing drinks. My recipes make keto living easy and enjoyable for the whole family. Featured in EatingWell and MindBodyGreen, I also collaborate with health centers and corporate companies to share my expertise. Join me and discover the joy of keto cooking!