Vietnamese Pho-Inspired Vegetable Soup with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant and light Vietnamese-inspired vegetable broth simmered with spices and fresh herbs, perfect for a nourishing bowl. This vietnamese-inspired soups (vegetarian) ready in about 50 minutes pairs vegetable broth, whole star anise, large (3-inch) cinnamon stick for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 35 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 6 cups vegetable broth with 3 star anise, 1 large cinnamon stick, 4 whole cloves, 2-inch sliced ginger, and 3 smashed garlic cloves. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes to infuse flavors.
  2. Step 2: Strain the broth through a fine mesh sieve into a clean pot, discarding solids. Return broth to medium heat and add 1 medium julienned carrot and 1 cup sliced shiitake mushrooms. Simmer for 5 minutes until vegetables are tender.
  3. Step 3: Meanwhile, soak 6 oz flat rice noodles in warm water for 10 minutes until pliable. Drain well.
  4. Step 4: Divide noodles evenly into 4 serving bowls. Ladle hot broth with vegetables over noodles.
  5. Step 5: Top each bowl with 1 cup fresh bean sprouts, 1 tbsp sliced green onions, 1/4 cup Thai basil leaves, and 1/4 cup cilantro leaves.
  6. Step 6: Serve with 4 lime wedges and small bowls of 2 tbsp hoisin sauce and 1 tbsp sriracha sauce for diners to customize their soup.

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Frequently asked questions

How long does Vietnamese Pho-Inspired Vegetable Soup with Fresh Herbs take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vietnamese Pho-Inspired Vegetable Soup with Fresh Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.

Can I substitute ingredients in Vietnamese Pho-Inspired Vegetable Soup with Fresh Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vietnamese Pho-Inspired Vegetable Soup with Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vietnamese Pho-Inspired Vegetable Soup with Fresh Herbs vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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