14 Delicious Basic Vegetarian Pho Recipes

Vegetarian pho is the ultimate comfort food that brings warmth and flavor to your table with minimal fuss. Whether you’re craving a quick dinner or exploring meat-free options, these 14 basic recipes are your ticket to a deliciously aromatic bowl. Perfect for home cooks across North America, each variation promises to delight your taste buds. Ready to dive into the world of vegetarian pho? Let’s get started!

Classic Vegetarian Pho with Tofu

This timeless Vietnamese noodle soup, a vegetarian twist on the classic, marries aromatic spices with silky tofu and rice noodles for a comforting bowl that’s both nourishing and deeply flavorful.

Ingredients

• Vegetable broth – 6 cups
• Rice noodles – 8 oz
• Firm tofu – 14 oz, cubed
• Star anise – 2 pieces
• Cinnamon stick – 1
• Cloves – 3
• Ginger – 1 inch, sliced
• Soy sauce – 2 tbsp
• Lime – 1, juiced
• Fresh cilantro – ¼ cup, chopped
• Green onions – 2, sliced

Instructions

1. In a large pot, bring the vegetable broth to a boil over high heat.
2. Add the star anise, cinnamon stick, cloves, and ginger to the broth. Reduce heat to low and simmer for 20 minutes to infuse the spices.
3. While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside.
4. Heat a non-stick skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5 minutes. Tip: Pressing the tofu before cooking removes excess water for better browning.
5. Remove the spices from the broth with a slotted spoon. Stir in the soy sauce and lime juice.
6. Divide the cooked noodles and tofu among bowls. Ladle the hot broth over the top.
7. Garnish with fresh cilantro and green onions before serving. Tip: For an extra crunch, add bean sprouts or sliced jalapeños. Another tip: Letting the soup sit for a few minutes before serving allows the flavors to meld beautifully.

Perfectly balanced, this pho offers a harmonious blend of spicy, sweet, and savory notes, with the tofu providing a satisfying texture contrast. Serve it with a side of hoisin sauce and sriracha for those who enjoy a bolder flavor profile.

Spicy Vegetarian Pho with Mushrooms

Glistening with aromatic spices and brimming with earthy mushrooms, this Spicy Vegetarian Pho is a symphony of flavors that promises to warm the soul. Crafted with precision, it’s a dish that marries the complexity of traditional pho with a bold, vegetarian twist.

Ingredients

• Vegetable broth – 6 cups
• Rice noodles – 8 oz
• Shiitake mushrooms – 1 cup, sliced
• Star anise – 2 pieces
• Cinnamon stick – 1
• Cloves – 3
• Ginger – 1 tbsp, minced
• Garlic – 2 cloves, minced
• Soy sauce – 2 tbsp
• Sriracha – 1 tbsp
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped
• Green onions – 2, sliced

Instructions

1. In a large pot, bring the vegetable broth to a boil over high heat.
2. Add the star anise, cinnamon stick, and cloves to the broth, then reduce the heat to low and simmer for 10 minutes to infuse the spices.
3. While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside.
4. Remove the whole spices from the broth with a slotted spoon and discard.
5. Increase the heat to medium, add the shiitake mushrooms, ginger, and garlic to the broth, and simmer for 5 minutes until the mushrooms are tender.
6. Stir in the soy sauce and Sriracha, then adjust the heat to maintain a gentle simmer.
7. Divide the cooked noodles among four bowls, then ladle the hot broth and mushrooms over the noodles.
8. Drizzle with lime juice and garnish with cilantro and green onions before serving.

Fragrant and fiery, this pho boasts a silky broth that clings to each strand of noodle, while the mushrooms offer a meaty bite. Serve it with extra lime wedges and Sriracha on the side for those who dare to turn up the heat.

Quick Vegetarian Pho with Bok Choy

Zesty and aromatic, this Quick Vegetarian Pho with Bok Choy brings the essence of Vietnamese cuisine to your table in under 30 minutes, offering a comforting bowl that’s both nourishing and full of flavor.

Ingredients

• Vegetable broth – 4 cups
• Rice noodles – 8 oz
• Bok choy – 2 cups, chopped
• Green onions – ¼ cup, sliced
• Soy sauce – 2 tbsp
• Star anise – 2 pods
• Ginger – 1 tbsp, grated
• Garlic – 2 cloves, minced

Instructions

1. In a large pot, bring the vegetable broth to a boil over high heat.
2. Add the star anise, grated ginger, and minced garlic to the broth, reducing the heat to medium-low to simmer for 10 minutes, allowing the flavors to meld.
3. While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside.
4. Remove the star anise from the broth with a slotted spoon and discard.
5. Add the chopped bok choy and soy sauce to the broth, cooking for 3 minutes until the bok choy is tender but still crisp.
6. Divide the cooked rice noodles among bowls, then ladle the hot broth and bok choy over the noodles.
7. Garnish with sliced green onions before serving.

Delightfully aromatic, this pho boasts a clear, flavorful broth with the crisp freshness of bok choy and the soft chew of rice noodles. Serve with a side of lime wedges and chili sauce for an extra kick.

Hearty Vegetarian Pho with Sweet Potatoes

Magnificently aromatic and deeply satisfying, this Hearty Vegetarian Pho with Sweet Potatoes transforms traditional Vietnamese flavors into a plant-based delight, perfect for cozy evenings or nourishing lunches. Its rich broth and tender vegetables promise a comforting bowl that’s both wholesome and flavorful.

Ingredients

– Vegetable broth – 6 cups
– Rice noodles – 8 oz
– Sweet potatoes – 2, medium, peeled and sliced
– Onion – 1, large, sliced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Star anise – 2 pods
– Cinnamon stick – 1
– Soy sauce – 2 tbsp
– Lime – 1, juiced
– Fresh cilantro – ¼ cup, chopped
– Green onions – 2, sliced

Instructions

1. In a large pot, heat 1 tbsp of oil over medium heat. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Pour in the vegetable broth, then add the star anise and cinnamon stick. Bring to a boil, then reduce heat to low and simmer for 20 minutes to infuse the flavors.
3. Add the sweet potatoes to the broth and simmer for another 10 minutes, or until they are just tender.
4. Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.
5. Remove the star anise and cinnamon stick from the broth. Stir in the soy sauce and lime juice.
6. Divide the cooked noodles among bowls, then ladle the hot broth and sweet potatoes over the top.
7. Garnish with fresh cilantro and green onions before serving.
Vibrant and velvety, this pho’s broth clings to each strand of noodle, while the sweet potatoes add a subtle sweetness. Serve with extra lime wedges and a side of crisp bean sprouts for added texture and freshness.

Light Vegetarian Pho with Zucchini Noodles

Gracefully blending the aromatic traditions of Vietnamese cuisine with a modern, health-conscious twist, this Light Vegetarian Pho with Zucchini Noodles offers a refreshing take on the classic. Its delicate broth and crisp vegetable noodles promise a dish that’s as nourishing as it is flavorful.

Ingredients

• Vegetable broth – 4 cups
• Zucchini – 2 medium
• Shiitake mushrooms – 1 cup, sliced
• Ginger – 1 tbsp, minced
• Garlic – 2 cloves, minced
• Soy sauce – 1 tbsp
• Lime – 1, juiced
• Fresh basil – ¼ cup
• Fresh cilantro – ¼ cup

Instructions

1. In a large pot, bring the vegetable broth to a boil over high heat.
2. Add the minced ginger and garlic to the broth, reducing the heat to low, and simmer for 10 minutes to infuse the flavors.
3. While the broth simmers, use a spiralizer to turn the zucchini into noodles. Tip: If you don’t have a spiralizer, a vegetable peeler can create wide, flat noodles.
4. Add the sliced shiitake mushrooms to the broth and simmer for another 5 minutes, until the mushrooms are tender.
5. Stir in the soy sauce and lime juice, adjusting the heat to maintain a gentle simmer.
6. Divide the zucchini noodles between two bowls, then ladle the hot broth and mushrooms over the noodles. Tip: For extra crunch, add the zucchini noodles raw; for softer noodles, blanch them in the broth for 30 seconds before serving.
7. Garnish with fresh basil and cilantro. Tip: Tearing the herbs releases more of their aromatic oils, enhancing the dish’s fragrance.

Light yet satisfying, this pho’s broth is subtly spicy and deeply savory, perfectly complementing the fresh, crisp zucchini noodles. Serve it with a side of chili oil for those who prefer an extra kick, or enjoy it as is for a clean, rejuvenating meal.

Rich Vegetarian Pho with Coconut Milk

Zesty and aromatic, this Rich Vegetarian Pho with Coconut Milk transforms traditional Vietnamese flavors into a luscious, plant-based delight. Perfect for a cozy night in, its creamy broth and tender noodles promise comfort in every spoonful.

Ingredients

• Vegetable broth – 4 cups
• Coconut milk – 1 cup
• Rice noodles – 8 oz
• Star anise – 2 pods
• Cinnamon stick – 1
• Ginger – 1 tbsp, sliced
• Soy sauce – 2 tbsp
• Lime – 1, juiced
• Bean sprouts – 1 cup
• Fresh basil – ½ cup
• Jalapeño – 1, sliced

Instructions

1. In a large pot, combine vegetable broth, coconut milk, star anise, cinnamon stick, and ginger. Bring to a boil over medium-high heat, then reduce to a simmer for 20 minutes to infuse flavors.
2. While the broth simmers, cook rice noodles according to package instructions, then drain and rinse under cold water to stop cooking. Tip: Rinsing prevents noodles from sticking together.
3. Remove star anise and cinnamon stick from the broth with a slotted spoon. Stir in soy sauce and lime juice. Tip: Taste and adjust acidity with more lime if desired.
4. Divide noodles among bowls, ladle hot broth over, and top with bean sprouts, basil, and jalapeño. Tip: For extra crunch, add the bean sprouts just before serving.

Velvety and rich, the coconut milk lends a luxurious texture to the broth, while the fresh herbs and sprouts add a vibrant contrast. Serve with extra lime wedges and a drizzle of hoisin sauce for an unforgettable meal.

Simple Vegetarian Pho with Bean Sprouts

Flourishing in its simplicity, this vegetarian pho brings a light yet deeply satisfying bowl to your table, with crisp bean sprouts adding a refreshing crunch to the aromatic broth.

Ingredients

• Vegetable broth – 4 cups
• Rice noodles – 8 oz
• Bean sprouts – 1 cup
• Green onions – 2, sliced
• Cilantro – ¼ cup, chopped
• Lime – 1, cut into wedges
• Soy sauce – 1 tbsp
• Star anise – 2
• Cinnamon stick – 1

Instructions

1. In a large pot, bring the vegetable broth to a boil over high heat.
2. Add the star anise and cinnamon stick to the broth, reduce heat to low, and simmer for 10 minutes to infuse the spices.
3. While the broth simmers, cook the rice noodles according to package instructions, then drain and rinse under cold water to stop the cooking process.
4. Remove the star anise and cinnamon stick from the broth with a slotted spoon.
5. Divide the cooked noodles among four bowls, then ladle the hot broth over the noodles.
6. Top each bowl with bean sprouts, sliced green onions, and chopped cilantro.
7. Serve with lime wedges and soy sauce on the side for adjusting flavor to preference.

Vibrant and fragrant, this pho delights with its clear, spice-infused broth and the textural contrast of soft noodles against crisp sprouts. For an extra touch of freshness, garnish with Thai basil or a sprinkle of crushed peanuts.

Fragrant Vegetarian Pho with Star Anise

Mastering the art of vegetarian pho begins with a broth that’s both aromatic and deeply flavorful, achieved through the careful balance of star anise and other spices. This dish is a testament to the beauty of plant-based cooking, offering a comforting bowl that’s as nourishing as it is delightful.

Ingredients

• Vegetable broth – 6 cups
• Star anise – 3 whole pods
• Rice noodles – 8 oz
• Soy sauce – 2 tbsp
• Fresh basil – ¼ cup
• Lime – 1, sliced

Instructions

1. In a large pot, bring the vegetable broth to a boil over high heat.
2. Add the star anise pods to the boiling broth, then reduce the heat to low and simmer for 20 minutes to infuse the broth with flavor.
3. While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
4. Remove the star anise pods from the broth with a slotted spoon and discard.
5. Stir in the soy sauce into the broth, adjusting the heat to maintain a gentle simmer.
6. Divide the cooked noodles among four bowls, then ladle the hot broth over the noodles.
7. Garnish each bowl with fresh basil leaves and a slice of lime. Tip: Tear the basil leaves to release their aroma before adding to the pho.
8. Serve immediately, encouraging diners to squeeze the lime over their bowl for a bright, citrusy note. Tip: For an extra layer of flavor, offer hoisin sauce and sriracha on the side.

Velvety rice noodles and a broth rich with the warmth of star anise create a harmonious balance in this vegetarian pho. The fresh basil and lime add a vibrant contrast, making each spoonful a discovery of textures and tastes. Consider serving with a side of crisp bean sprouts and thinly sliced jalapeños for added crunch and heat.

Comforting Vegetarian Pho with Lentils

Mist rises from the bowl, carrying the aromatic whispers of star anise and cinnamon, as this comforting vegetarian pho with lentils promises a hearty embrace. Perfect for those seeking warmth without meat, it’s a symphony of textures and flavors that soothes the soul.

Ingredients

• Vegetable broth – 6 cups
• Lentils – 1 cup
• Rice noodles – 8 oz
• Star anise – 2 pods
• Cinnamon stick – 1
• Ginger – 1 tbsp, sliced
• Soy sauce – 2 tbsp
• Lime – 1, juiced
• Fresh basil – ¼ cup
• Fresh cilantro – ¼ cup

Instructions

1. In a large pot, bring the vegetable broth to a boil over high heat.
2. Add the lentils, star anise, cinnamon stick, and ginger to the pot. Reduce heat to low and simmer for 25 minutes, or until the lentils are tender.
3. While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside.
4. Remove the star anise and cinnamon stick from the broth. Stir in the soy sauce and lime juice.
5. Divide the cooked noodles among bowls. Ladle the hot broth and lentils over the noodles.
6. Garnish each bowl with fresh basil and cilantro before serving.

Best enjoyed immediately, this pho offers a delightful contrast between the tender lentils and the slurp-worthy noodles, all bathed in a deeply fragrant broth. For an extra crunch, top with bean sprouts or a sprinkle of crushed peanuts.

Zesty Vegetarian Pho with Lime and Cilantro

Gracefully blending the aromatic depths of traditional pho with a vibrant, vegetarian twist, this Zesty Vegetarian Pho with Lime and Cilantro offers a refreshing take on the classic Vietnamese noodle soup. Its light yet flavorful broth, infused with the tang of lime and the freshness of cilantro, promises a delightful culinary journey.

Ingredients

• Vegetable broth – 4 cups
• Rice noodles – 8 oz
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped
• Ginger – 1 tbsp, sliced
• Soy sauce – 2 tbsp
• Star anise – 2

Instructions

1. In a large pot, bring the vegetable broth to a boil over high heat.
2. Add the ginger and star anise to the broth, reduce heat to low, and simmer for 10 minutes to infuse the flavors.
3. While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
4. Remove the star anise from the broth and stir in the soy sauce.
5. Divide the cooked noodles between two bowls, then ladle the hot broth over the noodles.
6. Sprinkle the chopped cilantro over each bowl and drizzle with lime juice. Tip: Adjust the amount of lime juice to suit your taste for zestiness.
7. Serve immediately, encouraging diners to mix the ingredients well before eating. Tip: For an extra crunch, add bean sprouts or sliced jalapeños on top.

Mellow yet invigorating, this pho’s broth carries a delicate balance of spices and citrus, while the noodles provide a satisfying chew. Garnish with additional cilantro and lime wedges for a burst of color and flavor at the table.

Savory Vegetarian Pho with Carrots and Daikon

Delight in the aromatic embrace of this Savory Vegetarian Pho, where the subtle sweetness of carrots and the crisp freshness of daikon meld harmoniously in a rich, spiced broth.

Ingredients

• Vegetable broth – 6 cups
• Rice noodles – 8 oz
• Carrots – 2, sliced
• Daikon – 1, sliced
• Star anise – 2
• Cinnamon stick – 1
• Soy sauce – 2 tbsp
• Green onions – ¼ cup, chopped
• Cilantro – ¼ cup, chopped

Instructions

1. In a large pot, bring the vegetable broth to a boil over high heat.
2. Add the star anise and cinnamon stick to the broth, reduce heat to low, and simmer for 10 minutes to infuse the spices.
3. While the broth simmers, prepare the rice noodles according to package instructions, then drain and set aside.
4. Add the sliced carrots and daikon to the broth, increase heat to medium, and cook for 5 minutes until vegetables are tender but still crisp.
5. Stir in the soy sauce, then remove the star anise and cinnamon stick from the broth.
6. Divide the cooked rice noodles among four bowls, then ladle the hot broth and vegetables over the noodles.
7. Garnish each bowl with chopped green onions and cilantro before serving.

Best enjoyed immediately, this pho offers a delightful contrast of textures—from the silky noodles to the crunchy vegetables—all enveloped in a deeply flavorful broth. For an extra touch of freshness, serve with a wedge of lime on the side.

Herbal Vegetarian Pho with Thai Basil

Savory and aromatic, this Herbal Vegetarian Pho with Thai Basil transforms simple ingredients into a bowl of comforting elegance, perfect for any season.

Ingredients

• Vegetable broth – 4 cups
• Rice noodles – 8 oz
• Thai basil – ½ cup
• Lime – 1, juiced
• Soy sauce – 2 tbsp
• Ginger – 1 inch, sliced
• Garlic – 2 cloves, minced

Instructions

1. In a large pot, bring the vegetable broth to a boil over high heat.
2. Add the sliced ginger and minced garlic to the broth, reducing the heat to medium-low. Simmer for 10 minutes to infuse the flavors.
3. While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside.
4. Strain the broth to remove the ginger and garlic, returning the clear broth to the pot.
5. Add the soy sauce and lime juice to the broth, stirring to combine.
6. Divide the cooked noodles between two bowls, then ladle the hot broth over the noodles.
7. Garnish each bowl with Thai basil leaves before serving.

Zesty and fresh, this pho boasts a light yet flavorful broth paired with the distinctive aroma of Thai basil. Serve with additional lime wedges on the side for an extra burst of citrus.

Nutritious Vegetarian Pho with Kale

Fragrant and deeply satisfying, this vegetarian pho transforms the classic Vietnamese noodle soup into a vibrant, healthful meal with the addition of kale, offering a modern twist on tradition.

Ingredients

• Vegetable broth – 6 cups
• Rice noodles – 8 oz
• Kale – 2 cups, chopped
• Star anise – 2 pods
• Cinnamon stick – 1
• Ginger – 1 tbsp, sliced
• Soy sauce – 2 tbsp
• Lime – 1, juiced

Instructions

1. In a large pot, bring the vegetable broth to a boil over high heat.
2. Add the star anise, cinnamon stick, and ginger to the broth, reducing the heat to low. Simmer for 20 minutes to infuse the flavors.
3. While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside.
4. Remove the star anise and cinnamon stick from the broth with a slotted spoon.
5. Add the chopped kale to the broth and simmer for 5 minutes, just until the kale is tender but still vibrant green.
6. Stir in the soy sauce and lime juice, adjusting the heat to maintain a gentle simmer.
7. Divide the cooked noodles among bowls, then ladle the hot broth and kale over the noodles.

Unveil a bowl of this pho to discover a harmonious blend of silky noodles, tender kale, and a broth that’s both aromatic and subtly spicy. Serve with a side of bean sprouts and basil for added freshness and crunch.

Traditional Vegetarian Pho with Rice Noodles

Vibrant and aromatic, this Traditional Vegetarian Pho with Rice Noodles is a symphony of flavors, offering a comforting embrace with every spoonful. Its clear, fragrant broth and tender noodles make it a timeless dish that’s both nourishing and deeply satisfying.

Ingredients

• Rice noodles – 8 oz
• Vegetable broth – 6 cups
• Star anise – 2 pieces
• Cinnamon stick – 1
• Cloves – 3
• Ginger – 1 inch, sliced
• Soy sauce – 2 tbsp
• Lime – 1, juiced
• Bean sprouts – 1 cup
• Fresh basil – ½ cup
• Fresh cilantro – ½ cup
• Green onions – 2, sliced
• Jalapeño – 1, sliced

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain and set aside.
2. In a large pot, bring the vegetable broth to a boil over high heat.
3. Add the star anise, cinnamon stick, cloves, and ginger to the broth. Reduce heat to low and simmer for 20 minutes to infuse the flavors.
4. Remove the spices with a slotted spoon and discard them.
5. Stir in the soy sauce and lime juice into the broth.
6. Divide the soaked noodles among 4 bowls.
7. Ladle the hot broth over the noodles in each bowl.
8. Top each bowl with bean sprouts, fresh basil, cilantro, green onions, and jalapeño slices.
9. Serve immediately, encouraging diners to mix the toppings into the broth for a burst of fresh flavors.

Silky noodles and a richly spiced broth define this pho, with the fresh herbs and sprouts adding a delightful crunch. For an extra layer of flavor, serve with hoisin sauce and Sriracha on the side, allowing each person to customize their bowl to their liking.

Conclusion

Just like that, we’ve explored 14 delightful vegetarian pho recipes that promise to warm your soul and spice up your meal rotation. Whether you’re a pho fanatic or a curious newbie, there’s a bowl here with your name on it. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin this article to spread the pho love on Pinterest. Happy cooking!