Vegan Gluten Free Pho


A delicious traditional Vietnamese soup made completely vegan and gluten free.

We have always loved this soup and have tried many different vegetarian versions when traveling Vietnam and wanted to create one for ourselves at home, especially coming into winter here in Australia, it’s so perfect for a cold winters day.

We are so proud of ourselves with this one, it tastes so fragrant and fresh, you don’t need the meat at all!

Vegan Gluten Free Pho

Servings 6 Servings
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes


  • Large Soup Pot
  • Chopping Board
  • Chopping Knife
  • Stirring utensil
  • Griddle Pan or Saucepan
  • Tongs
  • Spice Bag or Strainer
  • Mortar and Pestle
  • Measuring Utensils: tsp, tbsp and a cup
  • Kitchen Scales


For the broth

  • 3 cinnamon sticks
  • 6 star anise
  • 6 whole cloves
  • 2 tsp fennel seeds
  • 1 tbsp coriander seeds
  • 2 black cardamom seeds (crushed) (don't substitute for green ones, just leave it out)
  • 6 brown onions (halved with skin on)
  • 3 inches ginger (halved lengthways)
  • 14 cups plant based beef style liquid stock (we use massel stock)
  • 2 tbsp sugar
  • 2 tsp salt

For the bowl

  • 1 packet bean spouts
  • 1 large red chilli
  • 200 grams rice noodles
  • 2 green onions (sliced finely)
  • 1 block firm tofu
  • 200 grams mushrooms (we used oyster)
  • 1 bunch fresh coriander
  • 1 bunch Asian greens (we used sum choy)


  • Start by warming up a griddle pan or large saucepan over medium heat. Place your halved onions still with their skins on face down on the pan along with the ginger. Cook until they are slightly charred (about 10 minutes), they will be soft and the raw smell will have gone away.
  • Add the 14 cups of stock to a large soup pot and bring to a boil.
  • In a small frypan over low heat, add in all your spices and gently toast for about 2-3 minutes until aromatic. Place into a spice bag or if you don't have one just add straight into your stock (you will have to pour your broth through a sieve later).
  • Add the charred ginger and onions to the stock and bring it down to a simmer. Place the lid on and let your broth cook for an hour and a half.
  • Once your broth is finished simmering, pour it through a sieve to remove any little bits of onion and spices etc. Keep it boil whilst you assemble the ingredients for the bowl.
  • Saute the mushrooms in a pan with a little oil until they turn soft and lose their waters, you can add your asian greens to the pan for a few minutes as well or just put them straight into the broth (your broth will be very hot so it will slightly cook the greens). Chop your tofu into small cubes (we used fried tofu). Cook your rice noodles according to the packet.
  • Assemble you bowl by adding your tofu, mushrooms, greens, rice noodles, chilli and take a ladle and pour over your boiling broth. Top with fresh coriander and beans sprouts.
Course: lunch, Main Course, Soup
Cuisine: Vietnamese

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