Name: Vietnamese Pho (Traditional or Vegan) Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Vietnamese
Ingredients: 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; 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; 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

Jump to Recipe·Print Recipe

Vietnamese Pho (Traditional or Vegan) is more than just a bowl of noodle soup; it’s a heartwarming, aromatic experience that brings together soul-soothing broth, silky rice noodles, and a flurry of fresh herbs and garnishes. Whether you’re craving the rich, beefy depths of traditional pho or the clean, bright complexity of a vegan version, this recipe will walk you through each step with love and plenty of practical tips. There’s a reason pho is adored around the world—once you try it at home, made just the way you like, you’ll want to make it a regular kitchen ritual.

Vietnamese Pho (Traditional or Vegan) Recipe - Recipe Image

Ingredients You’ll Need

For a truly unforgettable Vietnamese Pho (Traditional or Vegan), the ingredients are simple but each one is a star in its own right. From the fire-charred aromatics to the cozy spices and vibrant garnishes, each element brings its own color and character to your bowl.

Beef bones: Essential for a robust, collagen-rich traditional broth; look for marrow or knuckle bones for extra depth.
Beef brisket or chuck: Adds both meatiness to the soup and tender slices for serving.
Onion (halved and charred): Charring the onion deepens the broth’s natural sweetness and flavor complexity.
Ginger (sliced and charred): Gives the broth an unforgettable warm, spicy bite and beautiful aroma.
Star anise: Offers a subtle, sweet licorice note that defines pho’s fragrance.
Cinnamon stick: Balances the savoriness with a mellow, woody sweetness.
Whole cloves: Adds wonderful depth and spiciness to the broth’s profile.
Coriander seeds: Impart mild citrusy undertones—don’t skip them if possible.
Fish sauce (traditional) or soy sauce (vegan): Rounds out the broth with that perfect umami kick.
Salt: Enhances every flavor, so season thoughtfully.
Water: The base that brings everything together; use filtered for the cleanest taste.
Carrots and parsnip (vegan): Natural sweetness for a beautifully balanced plant-based broth.
Shiitake mushrooms (vegan): Key for umami depth; dried are especially flavorful but fresh will also work.
Rice vinegar (vegan): Lifts and brightens the vegan stock at the end.
Flat rice noodles: Choose fresh if you can for a slippery, silky texture—otherwise, dried works brilliantly too.
Thinly sliced beef or tofu: Eye of round or sirloin for classic beef pho, or pan-seared tofu for a satisfying vegan version.
Bean sprouts: Add irresistible crunch and freshness.
Thai basil: Offers a pop of anise flavor and vibrant green color.
Fresh cilantro: Brightens the entire bowl with herbal zing.
Lime wedges: A quick squeeze wakes up every other flavor in your pho.
Jalapeño or Thai chili: Adds optional heat and color—totally customizable.
Hoisin sauce and sriracha: Traditional, tasty condiments to finish your pho just the way you like.

How to Make Vietnamese Pho (Traditional or Vegan)

Step 1: Char Your Aromatics

Place the halved onion and sliced ginger directly over a gas flame or in a dry skillet. Let them cook until the edges are deeply charred, rotating for even blackening. This simple step infuses the broth for Filipino Pho (Traditional or Vegan) with subtle smokiness, giving your soup that signature depth you crave at authentic pho shops.

Step 2: Prepare the Broth Base

If you’re making the traditional version, start by parboiling the beef bones and brisket in boiling water for about five minutes. Drain, rinse all the bits and scum, then return them to a clean pot. Add your charred onion and ginger, star anise, cinnamon, cloves, coriander seeds, and salt. Pour in 8 cups of water, bring to a gentle simmer, and let everything cook for 1.5 to 2 hours, skimming foam as needed. For vegan broth, add all the vegan ingredients to a large pot (including carrots, parsnip if using, and shiitake mushrooms), simmer gently for 45 to 60 minutes. Strain your broth and adjust the seasonings with fish sauce for traditional or soy sauce and rice vinegar for vegan, until the flavor sings.

Step 3: Prep the Proteins

Thinly slice your beef eye of round or sirloin against the grain (if using beef), or pan-sear or bake your tofu until golden and crisp at the edges. For traditional pho, remove the brisket from the broth after 1.5 hours, let it cool slightly, then slice for serving. Vegan pho lovers can go wild with different tofu textures or even vegan mock meats for a twist.

Step 4: Cook the Rice Noodles

Follow the package instructions for your flat rice noodles, usually soaking in hot water or a quick boil for a couple of minutes. Once tender but still slightly chewy, drain and rinse with cold water to prevent sticking. Divide the noodles among four deep bowls—this is the foundation for each comforting spoonful of Vietnamese Pho (Traditional or Vegan).

Step 5: Assemble Each Bowl

Top each bowl of noodles with your beef slices (raw or cooked brisket) or tofu, then ladle in steaming hot broth to cover. If you’re using raw beef, the broth will gently cook the thin slices right in the bowl. Layer on bean sprouts, handfuls of Thai basil and cilantro, a generous lime wedge, and sliced chili as desired. Let everyone custom-finish their bowl with hoisin and sriracha.

How to Serve Vietnamese Pho (Traditional or Vegan)

Garnishes

A beautiful bowl of Vietnamese Pho (Traditional or Vegan) isn’t complete without its spectacular crown of garnishes. Think: crunchy bean sprouts, torn Thai basil, sprigs of cilantro, and wedges of juicy lime, all topped off with thin-sliced chilies for a hint of heat. For extra aroma, stack your herbs high and don’t be shy with the fresh veggies—it’s the customizations that set each bowl apart.

Side Dishes

Pho shines as a one-bowl meal, but it pairs deliciously with small Vietnamese sides for a full experience. Try spring rolls, crispy egg rolls, or a light papaya salad on the side. Even a plate of pickled veggies brings balance and color alongside your bowl of Vietnamese Pho (Traditional or Vegan).

Creative Ways to Present

Set up your own “pho bar” for a fun twist, especially for guests or family. Lay out bowls with all the garnishes, sauces, and proteins so everyone can build their own dream bowl of Vietnamese Pho (Traditional or Vegan). It’s interactive, festive, and makes for a memorable meal together.

Make Ahead and Storage

Storing Leftovers

Broth can be stored separately from the noodles and toppings to keep everything fresh. Once cooled, refrigerate the broth in a sealed container for up to five days. Store noodles and garnishes in separate containers, and assemble your next bowl just before enjoying—no soggy noodles!

Freezing

Good news: Vietnamese Pho (Traditional or Vegan) broth freezes wonderfully. Pour cooled broth into freezer-safe containers or silicone molds and freeze for up to three months. Thaw overnight in the fridge for a nearly-instant comforting meal anytime.

Reheating

Reheat the broth gently on the stovetop until steaming hot. Add fresh noodles and toppings when hot, or give leftover noodles a quick dip in boiling water to revive their bounce. Then build your bowl just like the first time around—every serving feels as fresh as new.

FAQs

Can I make this recipe gluten free?

Absolutely! Just be sure to use gluten-free soy sauce for the vegan version and check that your fish sauce is gluten free for the traditional broth. The rice noodles and most garnishes are naturally gluten free.

What’s the best way to get a clear, beautiful broth?

For traditional pho, parboiling the bones and rinsing them before simmering is the secret. Skim foam off the top as it cooks and avoid boiling too vigorously for that signature crystal-clear Vietnamese Pho (Traditional or Vegan) broth.

Can I use store-bought broth or spice packets?

You can use pho spice bags or paste for a shortcut, but homemade Vietnamese Pho (Traditional or Vegan) will always have more depth and personal touch. If you must go store-bought, doctor it up with extra fresh aromatics to brighten things.

Is vegan pho satisfying enough as a main meal?

Absolutely! The vegan broth is rich with umami from mushrooms and charred aromatics, and when loaded up with noodles, tofu, and veggies, it makes for a hearty, soul-warming main dish.

Can I add other vegetables or proteins?

Definitely—pho is endlessly customizable. Try bok choy, thin-sliced mushrooms, or even shrimp for seafood lovers. Vietnamese Pho (Traditional or Vegan) is all about making it your own.

Final Thoughts

Ready to bring the magic of Vietnamese Pho (Traditional or Vegan) into your home? Whether you stick to tradition or embrace the plant-based version, this recipe is guaranteed to deliver deep flavors, warming comfort, and lots of fun in every bowl. Don’t wait for a restaurant craving—make it a new favorite in your own kitchen!

Vietnamese Pho (Traditional or Vegan) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

Author: admin
Total Time: 2 hours 20 minutes (or 1 hour 20 minutes vegan)
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Learn how to make Vietnamese Pho soup, either in the traditional beef version or a delicious vegan alternative. This fragrant and flavorful noodle soup is a comforting dish perfect for any time of the year.

Ingredients

Scale

For 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

For 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

Cook Mode Prevent your screen from going dark

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.