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Vegan Pho (Vietnamese Noodle Soup) Recipe (with Video)

Sesame-free, Vegetarian, Tree nut free
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Discover our Vegan Pho (Vietnamese Noodle Soup) Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 40min


- 1 handful Bean sprouts
- 1 tsp Cardamom
- 2 Carrots, chopped into 1 inch pieces
- 5 stalk Celery, with the white ends removed
- 2 sprig Cilantro, finely chopped
- 2 stick Cinnamon
- 1 tsp Coriander seeds
- 1 Tbs Garlic salt
- 1 ft Ginger, (thumb-sized), peeled
- 2 stalk Green onions, chopped
- 1 Lime, quartered
- 2 sprig Mint, or more to taste, finely chopped
- 0.25 cup Mushroom seasoning
- 1 Tbs Mushroom seasoning
- 2 Tbs Sriracha
- 0.25 cup Vegan fish sauce
- 1 Tbs Vegetable oil, (or any neutral oil)
- Water, (enough to fill ⅔ of the pot)
- 0.25 White onion, thinly sliced
- 1 Yellow onion, peeled and cut in half
- 1 small daikon
- 1 lb banh pho tuoi
- 1 piece pho chay spice cube
- 1.5 Tbs MSG
- 2 king oyster mushrooms
- 2 Tbs Vegan Hoisin Sauce
- 2 piece rock sugar
- 2 sprig thai basil
- 3 Fuji apples
- 6 whole star anise
- 10 whole cloves
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1. Gather coriander seeds, cardamom, cloves, star anise and in a tea filter, then add to the instant pot (or a regular 6-8 quart pot). The cinnamon and some of the star anise might not fit in the tea filter so you can add directly into the pot. If you don’t have a tea filter, you can add to a tea bag (empty tea leaves, add spices, and tie together). You can also add the spices straight into the pot but make sure to fish it out after the broth has been cooked.
2. Prep the daikon, onion, and ginger then fire roast directly on the stove for 15 minutes (see video for method). If you have an electric stove, you can roast in the oven at 425 degrees for 15 minutes. *Please do not skip roasting the vegetables* Meanwhile the vegetables are roasting, prep the apples by cutting in half and core.
3. Add daikon, onion, ginger, apples, and celery sticks to the pot. Fill ⅔ of the pot with water. Add pot inside the pressure cooker, close the lid, select the “Soup/Broth” function for 40 minutes. If using a regular 6-8 quart pot, cover halfway with a lid and simmer for 1 hour.
4. While the broth is cooking, we will prep the cooked and raw vegetable toppings. Heat up the oil in a non-stick pan, add the carrots and mushrooms. Cover with a lid to let it steam for 3-4 minutes. After the vegetables have been steamed, add the mushroom seasoning, garlic salt, and stir fry for a couple more minutes. The vegetables should be seared and caramelized because we didn’t add any water. Since we covered it with a lid, the natural liquid from the trapped heat was enough to prevent the vegetables from sticking but not too much where the vegetables wouldn’t caramelize. Set the cooked vegetables on a plate and let it rest while we prep the mint, green onions, basil, cilantro, bean sprouts, and onions. Set the raw vegetables on another plate on the side.
5. Fill a 4 quart pot with water ⅔ of the way. Heat up until the water is boiling. Add a handful of rice stick noodles to a mesh strainer small enough to fit inside the pot of water. Once the water begins to boil, add the strainer with the noodles in the pot for only 5 seconds then add to a medium sized bowl. The noodles will cook quickly and can become too soft if dipped in the boiling water for too long.
6. By now, the broth should be finished cooking. Allow the steam to naturally vent or you can do a quick release. If you choose to do a quick release, be careful not to put your hand or face over the vent otherwise it will burn you. Once all the steam has been released, open the lid and taste the broth. At this point, feel free to add more vegan fish sauce, mushroom seasoning or a sweetener of your liking. This is your broth so adjust to your needs. :)
7. Once you’ve determined the broth is perfect, add it to the bowl just enough to cover the noodles. Add the cooked and raw vegetables. Serve with lime, sriracha and hoisin sauce.

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