Vietnamese Pho (Traditional or Vegan) Recipe
Get ready to fall head over heels for the cozy, aromatic, soul-soothing dish known as Vietnamese Pho (Traditional or Vegan). This beloved noodle soup is all about deeply flavorful broth, tender noodles, and bright, fresh herbs, whether you stick with classic beef bones or take the vegan route. Equally delicious and satisfying either way, it’s perfect for family gatherings, cold nights, or whenever you crave something nourishing and vibrant that fills your kitchen with incredible scents.
Ingredients You’ll Need
The magic of Vietnamese Pho (Traditional or Vegan) lies in simple, honest ingredients that layer together to create a bowl packed with flavor and beauty. Each element—from charred aromatics to fresh toppings—brings something essential to the table.
- Beef Bones (traditional): Marrow or knuckle bones are the foundation of a rich, clear broth; rinse well for the best flavor.
- Beef Brisket or Chuck: Adds tenderness and a meaty depth; slice thin after simmering for easy eating.
- Onion (charred): Charring brings out sweetness and complexity in both broth versions.
- Ginger (charred): Infuses the soup with warmth and a whisper of spice; don’t skip charring!
- Star Anise: Offers a distinctive, slightly sweet aroma—pure Pho magic.
- Cinnamon Stick: Gives just enough warmth and complexity to round out the broth.
- Whole Cloves: A subtle but important ingredient that perfumes the entire soup.
- Coriander Seeds (traditional): Adds a citrusy, earthy background note you don’t want to miss.
- Fish Sauce (traditional): This salty, savory staple brings authentic umami flavor; add to taste.
- Salt: Essential, of course, to let all the other ingredients shine.
- Water: Be generous—Pho is all about beautiful, clear broth.
- Carrots (vegan): Sweetness and depth, perfect for balancing earthier mushroom notes.
- Parsnip (vegan, optional): Another sweet root that adds extra body to the vegan broth.
- Shiitake Mushrooms (vegan): The secret to a truly “meaty” vegan broth; dried are most flavorful, but fresh work too.
- Soy Sauce (vegan): Rich umami and saltiness for the plant-based version.
- Rice Vinegar (vegan): Adds a gentle acidity that lifts and brightens the finished soup.
- Flat Rice Noodles: Slippery, satisfying, and easily soak up all that delicious broth.
- Thinly Sliced Beef or Tofu: Top with rare beef that gently cooks in hot broth, or go for pan-seared or baked tofu for vegan delight.
- Bean Sprouts: Bring a crunchy, fresh texture—toss them in just before serving.
- Thai Basil: This fragrant herb adds an unmistakable pop of aroma and color.
- Cilantro: Bright, leafy, and absolutely classic; add a sprinkle to every bowl.
- Lime Wedges: An essential splash of tangy citrus for balance.
- Jalapeño or Thai Chili: Sliced fresh for a customizable kick of heat.
- Hoisin and Sriracha: Serve on the side so everyone can tailor their own bowl.
How to Make Vietnamese Pho (Traditional or Vegan)
Step 1: Prepare and Char Aromatics
Start your broth off right by charring the onion and ginger, either directly over an open flame (carefully!) or in a dry skillet on high heat until they turn blackened in spots and become deeply fragrant. This step is crucial for imparting a sweet, smoky flavor base to your Vietnamese Pho (Traditional or Vegan), setting it apart from ordinary soups.
Step 2: Build the Broth
For the traditional route, parboil your beef bones and brisket for five minutes, then drain and rinse well to keep your broth beautifully clear. Add the cleaned bones and brisket into a large pot along with the charred onion, ginger, spices, salt, and water. For vegan broth, simply add all your veggies, mushrooms, charred aromatics, and spices to a pot with water. Bring everything to a gentle simmer, skimming any foam or impurities from the surface—this gives your Vietnamese Pho (Traditional or Vegan) its signature crystal-clear appearance.
Step 3: Simmer to Perfection
Let your broth work its magic! For traditional Pho, simmer gently for 1.5 to 2 hours (removing the brisket after 1.5 hours to slice for serving). For vegan Pho, 45 to 60 minutes is perfect to extract all those glorious flavors from your veggies and mushrooms. This slow simmer develops a deep, rich flavor without any shortcuts or sacrifices, truly making this Vietnamese Pho (Traditional or Vegan) unforgettable.
Step 4: Strain and Season
Once the flavors have melded and everything smells amazing, use a fine mesh strainer to remove all solids, leaving you with just that gorgeous golden broth. For traditional broth, finish by seasoning with fish sauce to taste; for vegan broth, stir in soy sauce and a splash of rice vinegar. Adjust to your liking—this is where the broth becomes uniquely yours.
Step 5: Prepare Noodles and Toppings
Cook your flat rice noodles according to the package instructions, then rinse briefly to stop the cooking and keep them delightfully al dente. Get your toppings ready: thinly slice the brisket or arrange tofu pieces, and prep your bean sprouts, herbs, lime, and chilies so everything’s ready to assemble.
Step 6: Assemble Your Bowls
Divide the cooked noodles among big, inviting bowls, then add your protein of choice. If using thinly sliced raw beef, arrange it on top so the hot broth will gently cook it right in the bowl—that’s part of the Pho experience! Ladle in steaming hot broth, then shower with bean sprouts, Thai basil, cilantro, lime, and fresh chilis. Serve with hoisin and sriracha on the side, and let everyone customize to perfection.
How to Serve Vietnamese Pho (Traditional or Vegan)
Garnishes
The real fun of Vietnamese Pho (Traditional or Vegan) is piling on the garnishes! Offer heaps of fresh herbs like basil and cilantro, a handful of crunchy bean sprouts, slices of fiery chili, and plenty of lime wedges. Let everyone make their bowl uniquely their own—Pho is all about personal touches and interactive dining.
Side Dishes
Complement your steaming bowls with light, crunchy sides like Vietnamese spring rolls, prawn crackers, or simple cucumber salad. Even just a plate of extra herbs and chilies on the side will round out the table and make your Vietnamese Pho (Traditional or Vegan) meal feel extra festive.
Creative Ways to Present
For special occasions, serve your broth in individual stoneware pots or lay out a “build-your-own Pho bar” with all the toppings and sauces so guests can personalize every element. If you’re hosting, use soup spoons and chopsticks for an authentic touch and garnish each bowl artistically with sprigs of basil and a chili slice or two—guaranteed to impress and delight!
Make Ahead and Storage
Storing Leftovers
Leftover Vietnamese Pho (Traditional or Vegan) stores beautifully—just keep the broth, noodles, and toppings separate in airtight containers. The broth will keep in the fridge for up to four days, while the noodles are best used within two days to keep their texture.
Freezing
You can absolutely freeze the pho broth for future cravings! Simply let it cool, ladle into freezer-safe containers (leave a little room for expansion), and freeze for up to three months. Defrost in the fridge overnight, and you’ll have instant comfort ready any time.
Reheating
To reheat, bring the broth to a gentle simmer on the stove until hot (never let it boil vigorously, as clarity is key). Warm the noodles separately by dipping in hot water, then assemble your bowls as you would for a fresh pot. Toppings can go straight from the fridge for a refreshing contrast.
FAQs
Can I make pho ahead of time?
Absolutely! In fact, letting the broth rest overnight deepens the flavors even more. Store the broth separately from noodles and toppings, then reheat and assemble right before serving for the best texture and taste.
Is there a gluten-free option for pho?
Yes, Vietnamese Pho (Traditional or Vegan) is naturally gluten-free as long as you use 100% rice noodles and ensure your soy sauce (for the vegan version) is gluten-free. Always double-check your labels, especially on store-bought sauces!
How do I char the onion and ginger without a gas stove?
No gas stove? No problem! Use a dry cast-iron skillet or broil the aromatics in your oven, turning occasionally until the skins are darkened and fragrant. The char is the secret to that depth of flavor in every bowl.
What proteins can I use for the vegan pho?
Pan-seared or baked tofu is a fantastic stand-in for beef, but don’t be afraid to get creative with tempeh or sautéed mushrooms for extra texture. Adjust your toppings to what you love or what’s fresh at the market!
Can I use store-bought pho spice bags or paste?
If you’re pressed for time, pho spice bags and paste can be a fantastic shortcut. They don’t replace the magic of simmering your own broth, but they’re a handy way to enjoy Vietnamese Pho (Traditional or Vegan) on a busy weeknight.
Final Thoughts
There’s nothing quite like the satisfaction of simmering up a pot of Vietnamese Pho (Traditional or Vegan) at home, whether you treasure the classic beefy version or prefer the vibrant vegan take. Invite friends and family, set out a generous spread of toppings, and turn dinner into a hands-on, joyfully aromatic feast. Give this recipe a try—you’ll wonder how you ever lived without it!
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Vietnamese Pho (Traditional or Vegan) Recipe
- Total Time: 2 hours 20 minutes (traditional) / 1 hour 20 minutes (vegan)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make traditional or vegan Vietnamese Pho, a flavorful and aromatic noodle soup that’s perfect for any occasion.
Ingredients
Traditional Broth:
- 1 pound beef bones (marrow or knuckle)
- 1/2 pound beef brisket or chuck
- 1 onion (halved and charred)
- 1 3-inch piece ginger (sliced and charred)
- 2 star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 8 cups water
Vegan Broth:
- 1 onion (halved and charred)
- 1 3-inch piece ginger (sliced and charred)
- 2 carrots (chopped)
- 1 parsnip (optional)
- 4 shiitake mushrooms (dried or fresh)
- 2 star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 8 cups water
For the Bowl:
- 8 oz flat rice noodles
- 1/2 pound thinly sliced beef (eye of round or sirloin) or tofu (pan-seared or baked)
- 1 cup bean sprouts
- 1/4 cup fresh Thai basil
- 1/4 cup fresh cilantro
- 1 lime (cut into wedges)
- 1 jalapeño or Thai chili (sliced)
- hoisin sauce and sriracha for serving
Instructions
- For traditional broth: Parboil beef bones and brisket for 5 minutes, then drain and rinse. Add to a clean pot with charred onion, ginger, spices, salt, and water. Simmer for 1.5 to 2 hours, skimming foam occasionally. Remove brisket after 1.5 hours to slice for serving. Strain the broth and season with fish sauce.
- For vegan broth: Combine all vegan broth ingredients in a large pot. Simmer for 45–60 minutes, then strain and season with soy sauce and rice vinegar to taste.
- Cook the rice noodles according to package directions. To assemble, divide noodles among bowls. Top with beef or tofu, ladle in hot broth to cook the beef if raw. Add bean sprouts, herbs, lime wedges, and sliced chili. Serve with hoisin and sriracha on the side.
Notes
- Char the onion and ginger over an open flame or in a dry skillet to deepen the flavor.
- For quicker prep, use store-bought pho spice bags or paste.
- Prep Time: 20 minutes
- Cook Time: 2 hours (traditional) / 1 hour (vegan)
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 350 (vegan) to 480 (beef)
- Sugar: 4g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g (beef) / 12g (vegan)
- Cholesterol: 45mg (beef) / 0mg (vegan)
