Vegan 'Beef' Pho

This Vegan 'Beef' Pho is a flavorful, plant-based take on the classic Vietnamese noodle soup. The broth is infused with aromatic spices, creating a rich and umami-packed base. It's served with tender vegan 'beef' slices, tofu, and a generous handful of fresh herbs for the perfect balance of flavors and textures.

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Beef pho is undoubtedly one of Vietnam’s most beloved dishes, and it used to be one of my top favorites before I went vegan. There’s something about its rich, aromatic broth and tender beef slices that make it the ultimate comfort food. It’s the kind of dish that’s perfect for any occasion and can instantly brighten your day.

Since transitioning to a plant-based diet, I’ve been on a mission to recreate the comforting experience of pho using vegan-friendly ingredients. After lots of experimenting, I’ve finally nailed a vegan pho recipe that I absolutely love—and it’s now my new go-to. This version is even more flavorful and aromatic than traditional veggie pho, thanks to the addition of vegan 'beef' slices and a spice blend of cinnamon, star anise, coriander seeds, cardamom pods, and whole cloves.

The combination of the savory broth, fragrant spices, and tender vegan beef slices makes this dish both satisfying and cozy. If you’ve been craving the comforting taste of pho but want to keep it plant-based, this recipe is for you!

For another vegan version of pho, check out Vegan Pho with Tofu and Mushrooms!

Ingredients

Pho aroma:

• 1 yellow onion
• 1 thumb-sized ginger
• 1 cinnamon stick
• 5 star anise
• 1 tablespoon coriander seeds
• 2 cardamom pods
• 4 whole cloves

Broth:

• 3 liter water
• 3 carrots
• 50g dried shiitake mushrooms
• 1 daikon (white raddish)
• 1 tablespoon salt or mushroom seasoning
• 1 tablespoon sugar
• 2-3 tablespoon vegan fish sauce (sub with soy sauce)

Topping:

• 100g vegan 'beef' slices

• 100 g oyster mushroom
• 200 g fried tofu
• 400g rice noodles
• 3 scallions, thinly sliced
• A bunch of cilantro
• Thai basil (optional)
• Lime wedges
• Chili slices (optional)
• Hot sauce

Instructions

Step 1: Create the Pho Aroma

1. Slice the yellow onion in half and cut the ginger into thin slices (no need to peel).
2. In a dry pan over medium heat, roast the onion, ginger, cinnamon stick, star anise, cardamom pods, cloves, and coriander seeds. Flip the onion and ginger once charred on one side. This should take about 3-5 minutes.
3. Once the spices are fragrant, remove them from heat.
4. When cool enough to handle, peel away the charred outer layers of the onion and ginger.
5. Place the roasted spices in a cheesecloth or spice bag and set aside.

Step 2: Prepare the Pho Broth

1. Wash and chop the daikon and carrot into large chunks.
2. In a large pot, add water, chopped vegetables, dried shiitake mushrooms, and the spice bag. Bring to a boil.
3. Season the broth with mushroom seasoning (or salt), sugar, and vegan fish sauce.
4. Cover the pot and let the broth simmer for at least 30 minutes to develop deep flavors.

Step 3: Prepare the Toppings

1. Rehydrate the vegan 'beef' slices by soaking them in warm water for about 10 minutes, then drain and squeeze out excess water.
2. Heat oil in a pan, add the vegan 'beef' slices, and season with salt and pepper. Pan-fry until slightly crispy. Remove from heat.
3. Wash and shred the oyster mushrooms, then add them to the pan along with cubed tofu. Sauté until golden brown.
4. Chop the green onions and wash the coriander and Thai basil, removing any tough stems.

Step 4: Assemble Your Pho Bowl

1. Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
2. Taste the broth and adjust seasoning with salt and sugar as needed. Strain out the vegetables and spices for a clear broth.
3. In a serving bowl, add the cooked pho noodles, followed by the vegan beef, mushrooms, tofu, scallions, Thai basil, and cilantro.
4. Ladle the hot broth over the toppings.
5. Serve with lime wedges, hot sauce, and additional herbs to taste.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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