Pho-Inspired Vegetarian Broth with Rice Noodles

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A fragrant, herbaceous broth infused with star anise and cinnamon, paired with tender rice noodles and fresh vegetables for a satisfying vegan pho. This Vietnamese-inspired vegan recipe (gluten free option), ready in about 60 minutes, pairs vegetable broth, onion, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 cups vegetable broth
• 1 large, halved onion
• 3-inch piece, sliced fresh ginger
• 3 whole star anise
• 1 cinnamon stick
• 4 whole cloves
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 8 oz, dried rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 1/2 cup fresh cilantro
• 4 lime wedges
• 1/4 cup jalapeño slices
• 3, thinly sliced scallions

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, place 8 cups vegetable broth, 1 large halved onion, 3-inch sliced fresh ginger, 3 whole star anise, 1 cinnamon stick, and 4 whole cloves. Bring to a boil over high heat.
2. Step 2: Reduce heat to low and simmer uncovered for 45 minutes to allow the spices to infuse deeply into the broth.
3. Step 3: Remove the onion, ginger, star anise, cinnamon stick, and cloves by straining the broth through a fine mesh sieve into a clean pot.
4. Step 4: Stir in 2 tbsp soy sauce and 1 tbsp brown sugar, and keep the broth warm over low heat.
5. Step 5: Meanwhile, cook 8 oz dried rice noodles according to package instructions until tender, then drain and rinse with cold water to stop cooking.
6. Step 6: Divide the noodles among 4 bowls. Top each with 1/4 cup bean sprouts, 2 tbsp fresh Thai basil, 2 tbsp fresh cilantro, and 3 sliced scallions.
7. Step 7: Ladle the hot broth over the noodles and garnishes. Serve immediately with lime wedges and jalapeño slices on the side for adding to taste.