Vegan Pho (Vietnamese Noodle Soup)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    113

Vegan pho is a plant-based take on the classic Vietnamese noodle soup, made with a light, aromatic vegetable broth infused with ginger, onion, star anise and cinnamon. Toppings such as grilled tofu or mushrooms can be added, along with fresh herbs, beansprouts, lime and chilli. This is a satisfying, flavourful bowl that is entirely plant-based yet still comforting.

recipe updated Mar 3, 2026

Ingredients

  • Onion icon
    Onion
    300 g
  • Ginger icon
    Ginger
    10 g
  • Carrot icon
    Carrot
    500 g
  • Star anise pod icon
    Star anise pod
    5
  • Cinnamon stick icon
    Cinnamon stick
    1
  • Cloves icon
    Cloves
    4
  • Fennel seeds icon
    Fennel seeds
    1 ½ teaspoons
  • Coriander seeds icon
    Coriander seeds
    1 ½ teaspoons
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • Shiitake mushrooms icon
    Shiitake mushrooms
    200 g
  • Vegan fish sauce icon
    Vegan fish sauce
    2 tablespoons
  • Granulated sugar icon
    Granulated sugar
    1 teaspoon
  • Water icon
    Water
    2 kg
  • Salt icon
    Salt
    as needed
  • Rice noodles icon
    Rice noodles
    as needed
  • Tofu icon
    Tofu
    as needed
  • Cilantro icon
    Cilantro
    as needed
  • Bean sprouts icon
    Bean sprouts
    as needed
  • Red chili icon
    Red chili
    as needed
  • Lime wedges icon
    Lime wedges
    as needed

Tools

  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Frying pan
  • kCook icon Stockpot - 5 liter

Step preview

  1. Making the spice mix:
  2. Add the ingredients into a frying pan
  3. Cook until toasted and fragrant - 5 minutes, medium heat
  4. Transfer the spice mix into the appliance bowl and set aside
  5. Making the vegetable mix:
  6. Add oil into the frying pan
  7. Heat until hot - 1 minute, medium-high heat
  8. Then add the next ingredients
  9. Cook on both sides until lightly charred - 2 minutes
  10. Transfer the charred onion and ginger into the appliance bowl
  11. Then add the next ingredients and fit the splashguard
  12. Cook until boiling - 5 minutes, 120ºC, speed Off
  13. Cook until cooked through, pausing the machine and adding water to Max line every 30 minutes - 1 hour 30 minutes, 105ºC, speed Off
  14. Strain the broth into a large stockpot and season with salt to taste
  15. Divide the rice noodles between serving bowls and ladle the broth over
  16. Top with the next ingredients
  17. Serve
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