Vegetarian Pho
Prep time
Cook time
Total time
Serves: 4
For the broth:
  • 2 red onions
  • 2 star anise
  • 4 cm fresh ginger
  • 2 cloves of garlic
  • 2 cinnamon sticks
  • 6 whole cloves
  • 1 tablespoon of coriander seeds
  • 6 cups (1.5 liters) of water
  • 3 tablespoons of vegetable stock paste or 1.5 liters of vegetable broth
  • 1 tablespoon of tamari or low sodium soy sauce
  • a handful of cilantro
For the soup:
  • 1 tablespoon of sambal eelek
  • 2 spring onions
  • 2 bok choy
  • 200g of shiitake mushrooms
  • 200g of rice noodles (or brown rice noodles)
  • 2 limes
  • 50g of carrots strips (optional)
  • fresh herbs such as thai basil, cilantro or mint
  1. Cut and peel the onions. Peel and slice the ginger. Place the onions, ginger and garlic cloves on a baking sheet and bake on the highest heat for 5 minutes until fragrant.
  2. Add all the spices into a saucepan and roast for about 5 minutes until fragrant.
  3. Add the water and vegetable broth paste (or vegetable broth), the onion, garlic, ginger, tamari and a handful of cilantro. Bring to a boil, lower the heat and cook for about 40 - 45 minutes.
  4. While the broth cooks, slice the shiitake mushrooms and bok choy. Slice the spring onions and cook the rice noodles by placing them in a bowl of boiling water for about 8 - 10 minutes. Drain and set aside.
  5. Drain the broth using a colander and pour the broth back into the saucepan. Place the shiitake and bok choy to the broth and cook for another 10 minutes on medium heat.
  6. Season with sambal oelek and lime juice, and serve with the spring onions, rice noodles and fresh herbs.
Recipe by Heavenlynn Healthy at