Vegan Pho

Vegan Pho


1 Radish (peeled and cut into chunks)
1 Pear (cut into wedges)
2 Onions (cut into half)
30g Ginger
2.5L Water
30g Rock Sugar
2.5 tsp Salt
3 tbsp Mushroom Seasoning


4 Star Anise
1 Cinnamon Stick
3 Black Cardamon
1 tsp Fennel Seeds
1 tbsp Coriander Seeds
1 tsp Cloves

To serve:

Pho Noodles (prepare per manufacturer's instruction)
Shimeji Mushroom (stir-fry with a pinch of salt)
Tau Kwa (Pan-fried)
Beansprouts (Blanched)
Thai Basil


1) Under medium-low heat, lightly toast the spices until fragrant. Transfer to a spice bag and set aside.

2) Dry sear onions and ginger until they are lightly charred. Scrape the charred portion off.

3) Add radish, pear, onion, ginger and water to a stock pot. Let it come to boil.

4) Season with rock sugar and salt.

5) Lower the heat and let it simmer for 1.5hours.

6) After 1.5hours, add the prepared spice bag to the broth and simmer for another 0.5hours. Season with mushroom seasoning. You can add more salt if necessary.


Transfer the pho noodles, shimeji mushroom, taukwa and beansprouts to a serving bowl. Pour the pho broth over it. Serve with Thai Basil, Cilantro and lime.

Recipe and images by @tofuandvanilla (IG)