A vegan take on Vietnamese pho with a rich, aromatic broth of toasted spices, charred onion and ginger, finished with shiitake mushrooms, baby bok choy and rice noodles. It’s served with plenty of fresh herbs, bean sprouts and lime for a fresh, authentic flavor.
- Category
- soup
- Portion
- 300 g
- Yield
- 10 servings
- Nature (TCM)
- warming
- Nature (Ayurveda)
- vata ↓ · kapha ↓ · pitta °
TCM: Toasted spices, ginger and onion warm the broth, while tofu and herbs add a balancing freshness.
Ayurveda: The warm, spiced broth soothes vata, and the light vegetables don't weigh down kapha.
Ingredients
Pho broth
- Large white onion, peeled and halved – 1
- Fresh ginger, halved lengthwise – 7–8 cm
- Star anise (whole) – 5
- Cloves (whole) – 4
- Cinnamon sticks (about 7–8 cm) – 3
- Black cardamom – 2 pods
- Whole coriander seeds – 1 tbsp
- Good-quality vegetable or mushroom stock – 2.4 l
- Carrot, in large chunks – 1
- White radish (daikon), in large chunks – ½
- Mushroom seasoning (optional) – 1 tsp
- Brown sugar – 1 tbsp
- Low-sodium soy sauce or tamari – 2 tsp
- Rice vinegar – 2 tsp
- Fine sea salt – to taste
Pho soup
- Thin rice noodles (uncooked) – 200 g
- Olive oil or another neutral oil – 1 tbsp
- Fresh shiitake mushrooms, thinly sliced – 225 g
- Baby bok choy, halved lengthwise – 2 heads
- Other vegetables (carrot, broccoli, snow peas) – optional, 150–200 g
Garnishes
- Fresh cilantro, mint, and Thai or Italian basil
- Bean sprouts – 150 g
- Limes, cut into wedges – 2
- Fresh chili pepper, sliced into rings (optional)
- Green or white onion, thinly sliced
- Hoisin and/or sriracha sauce (optional)
Method
Charring the onion and ginger
- Heat the oven broiler to high.
- Place the onion and ginger cut side up on a baking sheet, brush with oil and broil for 7–10 minutes, until the surface is lightly charred. Set aside.
Broth
- In a dry pot, toast the star anise, cloves, cinnamon, cardamom and coriander seeds for 2–3 minutes, until fragrant.
- Add the charred onion, ginger, stock, carrot, radish and mushroom seasoning. Bring to a boil, lower the heat and simmer covered for at least 30 minutes.
- Strain the broth and discard the solids. Stir in the sugar, soy sauce, rice vinegar and salt to taste. Keep warm.
Noodles
- Cook the rice noodles separately according to the package (al dente). Drain, rinse with cold water and toss with a drop of sesame or olive oil so they don't stick.
Vegetables
- Heat the oil in a pan and sauté the shiitake for 4–5 minutes, until lightly browned.
- Add the bok choy and any other vegetables to the hot broth 3–5 minutes before serving, so they stay crisp.
Serving
- Place a portion of noodles in a bowl and ladle over the hot broth with the vegetables and mushrooms.
- Garnish with herbs, sprouts, lime and chili if you like. Serve with hoisin or sriracha sauce to taste.
Serving
Serve hot in 300 ml portions, garnished with fresh herbs, bean sprouts and lime. Finish with hoisin or sriracha sauce.
Key ingredients
- Shiitake mushrooms
- Beta-glucans support immunity; natural umami without meat.
- Tofu
- Complete soy protein; cooling, good in warming sauces for balance.
- Rice noodles
- Gluten-free noodles made from rice flour; a filling base for wok dishes.
- Ginger
- Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Cinnamon
- Stabilises blood sugar, warms, adds aromatic sweetness without sugar.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Coriander seeds
- Soothes digestion and gently cools the heat of spices.
- Pak choi
- Asian leafy greens with vitamins A, C and K; for quick stir-frying.
Why it’s good for the body
- Shiitake mushrooms are rich in antioxidants and are traditionally used to support immunity.
- Bok choy is a source of vitamin C, fiber and minerals.
- Rice noodles are naturally gluten-free and easy to digest.
- Fresh herbs and lime add freshness and support digestion.
Traditional and functional notes on the ingredients — not medical claims.