Best Vegan Pho Recipe: How To Make Easy Vegan Pho At Home (Seonkyoung Longest)

Toast slices in a dry skillet over med-high heat for 2-3m: 5 star anise, 1.5 tbsp coriander, 1 tbsp fennel, 2 sticks cinnamon, 2 cloves, 1/2 tsp ground cardamom

Peel and cut in half 1 large onion and cut in half 1 large ginger. Roast in the same skillet as spices for 8-10m until surfaces are blackened and oozing juice.

To a pot, add spices/onion/ginger. Add 1 lb radish/carrot, 1 lb cabbage, 6 green onion root, and 3-5 cilantro root. Pour 16 cups water and boil. Simmer 1 hour.

Cook thin rice noodles by package. When rice noodles are cooked, strain, quickly rinse under room temp water and let it air dry for 20-30 minutes.

Remove solids. Season with 2 tbsp mushroom soy sauce, 3 tbsp yondu, 2 tsp sugar, 2-3 tsp salt. Add 1 lb fried tofu and 12 oz mushrooms. Boil then remove heat.

On a small plate, arrange beansprouts, lime, sliced chili, and Thai basil to serve with pho.

Go ahead and chop some cilantro, green onion, and red onion. Now we’re ready, let’s assemble!

In a bowl, add cooked rice noodles, sprinkle with with cilantro, green onion, and red onion. Then pour broth with tofu and mushrooms.

Serve with sriracha, hoisin sauce, chili oil, and a veggie plate. Enjoy!