Vietnamese Pho-Inspired Vegetarian Broth with Rice Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegan, gluten free option) ready in about 60 minutes pairs vegetable broth, large, halved onion, inch piece, sliced 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 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: 10 min Cook: 50 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Vietnamese Pho-Inspired Vegetarian Broth with Rice Noodles take to make?

Total time is about 60 minutes (10 min prep + 50 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 Vegetarian Broth with Rice Noodles?

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 Vegetarian Broth with Rice Noodles?

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 Vegetarian Broth with Rice Noodles 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 Vegetarian Broth with Rice Noodles vegan?

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

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