Quick Vegan Pho

April 5, 2018by Reena0

This recipe originally appears here, modified below >>


Prep Time

– 5 mins

Cook Time

– 25 mins

Total Time

– 30 mins

Other Notes

A total bowl of health. This baby will make colds run away in horror.

Course: Soup

Cuisine: Vietnamese


Calories: 31 kcal

Author: Sam Turnbull • It Doesn’t Taste Like Chicken


For the Broth:

  • 2 L vegetable broth (8 cups)
  • 3 cups water
  • 1 yellow onion, quartered
  • 4 cloves garlic, roughly chopped
  • 3 whole star anise
  • 3 whole cloves (the spice)
  • 1-inch piece fresh ginger, sliced into coins
  • 1 cinnamon stick
  • Soy sauce to taste
  • 1 package zucchini noodles

For the Toppings (use whatever combo you like):

  • Fresh basil (Thai basil is preferable if you can find it)
  • Fresh cilantro
  • Fresh mint
  • Fresh green onions
  • Mung bean sprouts
  • Hot peppers (I like Mirasol peppers, which are long, red, and not very spicy)
  • Peanuts
  • Sautéed mushrooms (I like shiitakes)
  • Sautéed tofu
  • Hot sauce
  • Lime wedges


  1. Add the broth, water, onion, garlic, star anise, whole cloves, ginger, and cinnamon, to a large pot and bring to a simmer. Cover and let simmer for 20-30 minutes.
  2. Taste and add soy sauce as needed. The amount you need will vary a bit depending on your taste preference and how salty the broth you used is, I used 2 tablespoons.
  3. Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles cooking.
  4. When everything is ready, serve by adding zucchini noodles to a bowl, using a ladle to collect the broth (leaving the onion and spices behind), and then top with garnishes of choice.

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