Vegan Fully Loaded Feel Better Pho

Vegan Pho

Fully Loaded Feel Better Vegan Pho

I took a class with vegan chef Tess Challis to learn how to make this dish specifically, and I have simplified and streamlined it here for you. This is a comforting dish from a food culture that I incorporate into my everyday lifestyle.  The secret to making delicious vegan pho is layering different flavors to create a rich and fragrant broth.

Pho is a traditional Vietnamese soup that is pronounced “FUH.” Even though I always say FO (Faux) and then correct myself. I have heard all the jokes on the pronunciation but it’s time to put that to rest and feel the pho-king love of this dish in your own home.

Pho is traditionally served with pork, so you omnivores can add pork, chicken, beef, seafood, or even tofu for even more depth of flavor that will soothe your mind, soul, and body.

Makes: 4 bowls    Total Time: 2 hours

What you need:



  • 6 cups of vegetable broth (I use a bouillon)
  • ¾ cup of shiitake mushrooms (I like fresh but you can use dried)
  • 1 cup of chopped onion
  • 6 cloves of minced garlic
  • ¼ cup of unpeeled chopped ginger
  • 2 star dried anise pods
  • 4 tablespoons of tamari
  • ¼ chopped basil and stems
  • ¼ chopped cilantro and stems
  • ¼ chopped leeks or green onion
  • 2 TBSP of sesame seeds
  • 1 Tsp of red chili pepper flakes
  • ¼ Tsp of smoked paprika
  • White or black pepper to taste or your preference


  • 8 ounces of wide brown rice noodles
    (ie: like the ones for Pad Thai)


  • 1 cup sautéed shiitakes
  • I use sesame oil
    As much as you would like of the following:
  • sliced jalapeños
  • shelled edamame
  • red pepper flakes,
  • cilantro leaves
  • basil leaves and stems, chopped or whole
  • bean sprouts
  • mint
  • lime wedges
  • chopped leeks
  • pruned bok choy or green onion
  • sriracha.

Prep & Cook:

  1. First set your oven to broil and slice your onion in half.
  2. Take a pastry brush and brush the fresh-cut face side of onion with sesame oil or olive oil
    (or your favorite)
  3. Place it on a baking sheet and broil for 7-15 minutes. So that the onion is brown and charred.
  4. Bring the veggie stock to a boil in a medium-size along with all of the other broth components (6 cups of vegetable broth (I use a bouillon), ¾ cup of shiitake mushrooms (I like fresh but you can use dried), 1 cup of chopped onion, 6 cloves of minced garlic, ¼ cup of unpeeled chopped ginger, etc) 
  5.  Reduce heat to simmer and then cook for 45 minutes to an hour.
     *Stir with a wooden spoon on occasion. It will become very fragrant.
  6. Prepare the noodles according to the package
    *I usually make them al dente because they will be permeating in the rich broth
    *a little dash of salt and oil will keep them from over boiling and sticking.
  7. Last remove the broth from the heat. Strain the broth out, I know it is
    counterintuitive but save the broth and discard the rest.
    Don’t let autopilot take over on this step!
  8. Add the noodles and broth to each bowl
    individually. Then you can garnish place each topping in separate bowls and let your crowd garnish themselves.
     We all like it different. I like
    mine spicy. Serve it up and squeeze on your lime juice and sriracha.




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