Vegan Vietnamese Pho

Total Prep and Cooking Time: 30 minutes

Equipment Needed: Hob

What is Vietnamese Pho?

Pho is a noodle soup that is a popular street food dish in Vietnam. It is traditionally made with either chicken or beef broth, meat, rice noodles and herbs such as Thai basil and coriander.

The traditional Vietnamese soup takes hours to cook to ensure the broth is full of flavour and the meat is soft. However, seen as we are avoiding the meat all together, below is my take on a Vietnamese Pho, Defying Hangry style.

If you have any soup leftover, it tastes just as great the next day or you could even try freezing it for a day you don't fancy cooking.

Recipe for 2 portions:

  • 200g of shiitake mushrooms (or any other type of mushroom)

  • 2 tbsp of sesame oil

  • 5 chopped spring onions

  • 1 vegetable stock cubes (you can use your own vegetable broth if you prefer)

  • 1,000ml of boiling water

  • 2 x 150g packets of rice noodles

  • 3 tbsp of teriyaki sauce (use GF teriyaki if needed)

  • 2 tbsp of soy sauce (use GF soy sauce if needed)

  • 2 handfuls of spinach

  • 4 tbsp of chopped fresh coriander

  • 2 handfuls of bean sprouts

  • Salt

  • Pepper


1. Firstly, chop the mushrooms and fry in sesame oil until soft.

2. Then add the chopped spring onions and fry for around a minute.

3. Add the vegetable stock and boiling water, cook until the stock cube has fully dissolved. Then simmer for around 15 minutes.

4. Add your rice noodles followed by the teriyaki and soy sauce. Then add salt and pepper, bear in mind that the soy sauce and stock cube will already have salt in so try not to overdo it.

5. Pour the soup into a bowl and finish off by adding spinach, fresh coriander and bean sprouts. The heat from the soup will soften the spinach and the beansprouts will add a crunchy texture to the overall dish.

6. Enjoy!

If you made this, I would love to hear from you! Comment below or get in touch on Instagram.