There’s nothing quite like the aroma of pho broth simmering away in my kitchen—it’s deeply comforting and full of flavor.

When spring rolls around, I love swapping the traditional beef base for a light, fragrant vegetable broth filled with seasonal produce.

This vegetarian pho is loaded with rice noodles, carrots, mushrooms, sprouts, and fresh herbs, making it both nourishing and vibrant.

It’s one of those recipes that feels both soul-soothing and energizing, and I make it whenever I need something warm but still fresh and light.

Plus, it’s completely plant-based and surprisingly easy to make at home.

Perfect for a warm day, this recipe highlights seasonal vegetables and aromatic herbs in a delicate broth.

It’s not just a meal; it’s a celebration of vibrant tastes that can transport you to the streets of Vietnam.

Imagine a bowl filled with tender rice noodles, crisp snap peas, and colorful bell peppers, all swimming in a flavorful broth infused with ginger and garlic.

This dish is both nourishing and refreshing, making it a fantastic choice for lunch or dinner. Plus, it comes together quickly, making it an excellent option for busy weeknights.

What makes this Vegetarian Pho truly special is the versatility of the ingredients. Feel free to mix and match your favorite spring vegetables or add some tofu for extra protein.

It’s a customizable dish that’s sure to satisfy both veggie lovers and those looking to eat a bit healthier.

Jump to Recipe

Here’s Why You’ll Love My Vegetarian Pho with Spring Vegetables

This vegetarian pho is bursting with bold, aromatic flavors—from star anise and cinnamon to fresh ginger and garlic—without any need for meat.

It’s a perfect balance of comfort and freshness, thanks to tender rice noodles and crisp spring vegetables like carrots, mushrooms, and bean sprouts.

The best part? You can customize it with whatever fresh veggies you have on hand, and the whole dish comes together in under an hour.

Whether you’re vegan, vegetarian, or just looking for a lighter take on a classic, this pho delivers all the depth of flavor you love—no bones about it.

A Light and Flavorful Vegetarian Pho Recipe

This Vegetarian Pho with Spring Vegetables presents an enticing blend of aromatic flavors and fresh ingredients.

The rich broth serves as a base, enhancing the natural sweetness of the seasonal vegetables.

Crisp snap peas, vibrant bell peppers, and julienned carrots come together beautifully, creating a colorful and appealing dish.

The balance of flavors is remarkable, with hints of ginger and garlic that elevate the overall experience.

This dish not only looks appetizing but also offers a nourishing option for any meal, making it a wonderful choice for those seeking fresh, healthy alternatives.

Fresh Ingredients Make All the Difference

The key to a fantastic Vegetarian Pho lies in the quality and variety of vegetables used. Incorporating seasonal produce not only adds flavor but also ensures that each bowl is bursting with nutrients.

Snap peas provide a satisfying crunch, while bell peppers offer a sweet, juicy contrast. Carrots add a lovely color and subtle sweetness that rounds out the dish.

Feel free to get creative with your vegetable selection. You can easily customize this recipe by mixing in your favorites or adding extra protein like tofu.

This versatility allows everyone to create their ideal bowl of pho.

Aromatic Broth for Depth of Flavor

The broth is the heart of any pho, and in this Vegetarian Pho with Spring Vegetables, it shines.

Made from vegetable broth, soy sauce, and hoisin sauce, it boasts a depth of flavor that is both comforting and invigorating.

Sliced ginger and minced garlic infuse the broth with warmth, ensuring that every spoonful is packed with taste.

This aromatic broth not only enhances the vegetables but also ties the entire dish together, making it a symphony of flavors in your bowl.

Simmering the ingredients allows for a fusion of tastes that will transport you right to the streets of Vietnam.

Quick and Simple Preparation

Preparing this Vegetarian Pho is a breeze, making it a perfect option for busy weekdays. With a total time of just 35 minutes, you can have a delicious and healthy meal on the table in no time.

The process begins with boiling the broth, followed by cooking the rice noodles and adding the fresh vegetables.

The simplicity of the preparation allows you to enjoy a vibrant dish without spending hours in the kitchen.

Perfect for lunch or dinner, it’s an easy way to bring fresh flavors into your routine.

Garnishes That Add the Finishing Touch

No bowl of pho is complete without the right garnishes, and this recipe is no exception. Fresh basil leaves and lime wedges enhance the dish with their aromatic and zesty notes.

The addition of sliced jalapeños and chopped green onions can give a touch of heat and extra flavor, perfect for those who enjoy a bit of spice.

These finishing touches not only enhance the presentation but also allow each person to customize their bowl, making it a truly personal dining experience.

It’s these little details that elevate your Vegetarian Pho with Spring Vegetables from simple to sensational.

Enjoying Your Pho

Serving this Vegetarian Pho hot ensures that all the flavors meld beautifully. The experience is not just about eating; it’s about savoring the fragrant aromas and the vibrant visuals that this dish offers.

Whether enjoyed alone or shared with friends, it’s sure to delight everyone at the table.

Embrace the freshness of spring vegetables and the comforting warmth of the broth in every bite.

This Vegetarian Pho is more than just a meal; it’s a celebration of wholesome ingredients and delicious flavors, ready to be enjoyed any day of the week.

What To Serve With Vegetarian Pho with Spring Vegetables

Pho is a full meal on its own, but you can always serve it with Vietnamese-style spring rolls, crispy tofu, or a light cucumber salad on the side.

For a simple starter, try edamame with sea salt or a tangy pickled veggie plate. If you’re hosting, offer fresh lime wedges, hoisin sauce, sriracha, and extra herbs on the table for a pho bar-style setup.

To drink, jasmine iced tea or a citrusy sparkling water pairs beautifully with the warm broth and fresh herbs.

Tips for the Best Vegetarian Pho with Spring Vegetables

Take the time to toast the spices—it’s key for unlocking that deep, signature pho flavor. Use a good-quality vegetable broth or make your own for maximum richness.

Thinly slice your vegetables for quick cooking and the right pho texture. Add the fresh herbs and lime just before serving to keep their flavors bright.

And don’t skip the garnishes—bean sprouts, basil, cilantro, and lime juice bring the whole bowl to life.

Vegetarian Pho with Spring Vegetables & Rice Noodles
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Vegetarian Pho with Spring Vegetables & Rice Noodles

Recipe by JoanneCourse: MainCuisine: Vietnamese-InspiredDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories per serving

350

kcal

This Vegetarian Pho with Spring Vegetables features a rich, aromatic broth and a variety of fresh veggies that create a delightful balance of flavors. The soup is savory, with hints of sweetness from the vegetables and a touch of heat from the spices, making it a refreshing choice any time of year.

Ingredients

  • For the broth:

  • 1 tablespoon vegetable oil

  • 1 medium onion, halved

  • 3 garlic cloves, smashed

  • One 3-inch piece of ginger, sliced

  • 2 whole star anise

  • 1 cinnamon stick

  • 4 whole cloves

  • 1 tablespoon soy sauce

  • 6 cups vegetable broth

  • 1 tablespoon maple syrup or sugar

  • 1 tablespoon rice vinegar

  • One-half teaspoon salt

  • For the soup:

  • 8 ounces rice noodles (thin or medium)

  • 1 cup thinly sliced mushrooms (shiitake or cremini)

  • 1 cup julienned carrots

  • 1 and one-half cups fresh bean sprouts

  • One-half cup thinly sliced green onion

  • One-half cup chopped cilantro

  • One-half cup Thai basil (or regular basil)

  • 1 small chili pepper, thinly sliced (optional)

  • 1 lime, cut into wedges

Directions

  • Toast the Aromatics:
  • Heat the vegetable oil in a large pot over medium heat. Add the halved onion, garlic, and ginger. Cook, turning occasionally, until browned—about 5 to 7 minutes.
  • Build the Broth:
  • Add star anise, cinnamon stick, and cloves to the pot. Stir and toast for 1 minute. Add vegetable broth, soy sauce, maple syrup, rice vinegar, and salt. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
  • Soften the Noodles:
  • While the broth simmers, cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop cooking.
  • Strain and Finish Broth:
  • Strain the broth through a fine-mesh sieve and discard solids. Return the clear broth to the pot and keep warm over low heat.
  • Assemble the Bowls:
  • Divide cooked noodles between bowls. Top with mushrooms, carrots, and green onions. Ladle hot broth over the veggies to soften them slightly.
  • Add Fresh Toppings:
  • Garnish with bean sprouts, cilantro, basil, chili slices, and a squeeze of lime. Serve with extra lime wedges, hoisin, and sriracha on the side.

Notes

  • Add tofu, seared tempeh, or edamame for extra plant-based protein.
  • You can prep the broth ahead of time—it only gets better after sitting overnight.
  • Try adding bok choy, snow peas, or asparagus for more spring flavor.
  • If using store-bought broth, taste before adding salt—it may already be seasoned.

Storage and Warming of Leftovers

Store broth and toppings separately to preserve texture. The broth will keep in the refrigerator for up to 4 days and can be frozen for 2 months.

Reheat the broth on the stove until hot, then reassemble each bowl just before serving. Reheat noodles briefly in hot water if needed before adding to the soup.