Easy, Versatile Vegan Pho Is Here!

A big thank-you to Sarah Britton, author of the blog My New Roots, for this fabulous, easy version of pho. You might need to stock up on some of these spices; but once you have them on hand, you’ll use them again, we promise. If you opt for buckwheat soba noodles but don’t want any wheat, check the package label to be sure it’s 100 percent buckwheat flour. You might want to double the broth and freeze some for future pho-ing made easy.

Fragrant Pho Noodle Bowl
Serves 2


2 lbs onions (white, yellow, red . . .)
1.5 oz fresh ginger
1 Tbsp fennel seeds
3 black cardamom pods (green cardamom also works)
3 star anise
5 whole cloves
½ tsp black peppercorns
1 cinnamon stick
1 tsp coriander seeds
½ Tbsp sea salt
6 cups water

Noodle Bowl Suggested Ingredients
Noodles: soba or rice (cook according to package directions)
Greens: bok choy, spinach, Swiss chard
Cruciferous veggies: broccoli, romanesco, cauliflower, cabbage (raw or lightly steamed)
Other veg: mung bean sprouts, carrot, bell pepper, mushrooms
Garnishes: lime, toasted sesame seeds, Thai basil, spring onion, sriracha, tamari


1.  Peel and roughly chop onions. Wash ginger and slice, leaving the skin on.
2.  To the pot of water add all spices, onions, ginger and salt. Bring to a boil and let simmer for one hour or more with the lid on. You can also boil for thirty minutes, turn off the heat and let the broth steep until you are ready to eat.

1.  In very large bowls, place some roughly chopped greens. Ladle in the hot broth, which will quickly wilt the greens.
2.  Add noodles, all veggies and top with the garnishes. Thai basil may be hard to find but it is worth the search! Makes all the difference. Serve hot. Enjoy.
3.  Strain broth through a sieve into another pot and discard all solids.