By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
549 cal · 45 min
Vegetarian Pho (Vietnamese Noodle Soup)
Recipe GLPRa2d5a8ab3aba94
A fragrant Vietnamese noodle soup featuring aromatic spices, tender vegetables, and delicate rice noodles in a savory vegetable broth. This plant-based version captures the essence of traditional pho with warm spices like coriander and clove, creating a deeply satisfying and comforting bowl.
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Ingredients
1 large onion, peeled and halved
2 whole cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock or broth
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped
1/2 pound dried flat rice noodles (bánh phở)
1/2 large onion, very thinly sliced
1/2 cup bean sprouts
Directions
In a large pot, combine the halved onion, cloves, and coriander seeds. Dry-toast these aromatics over medium heat for 2-3 minutes, stirring occasionally, until fragrant.
Pour the vegetable broth into the pot with the toasted aromatics and add the chopped carrots. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the carrots are tender.
Strain the broth through a fine-mesh sieve, discarding the solids (onion halves, cloves, and coriander seeds), while keeping the softened carrots. Return the strained broth and carrots to the pot.
Stir in the soy sauce and adjust seasoning to taste with additional soy sauce if desired.
Bring a separate pot of water to a boil and cook the rice noodles according to package directions until tender but not mushy. Drain well.
Divide the cooked noodles between two serving bowls. Ladle the hot broth and carrots over the noodles.
Top each bowl with thinly sliced fresh onion and bean sprouts. Serve immediately while hot.
Comments
This vegetarian pho works well in Charlotte with one caveat: rice noodles and bean sprouts are standard at Harris Teeter, Food Lion, and Kroger, but the fresh coriander seeds (whole spice, not ground) will likely require a stop at either an Asian market or ALDI's international aisle—budget an extra 15 minutes if you don't have them on hand. The 45-minute stated time ignores toasting spices and simmering the broth properly; expect 60 minutes realistically. Cost per serving lands around $3–4 with vegetable broth and fresh vegetables, making it an economical dinner, though the flavor depends heavily on spice quality. It reheats perfectly the next day and suits a weeknight once you stock the aromatics, but it's not a true one-stop shop.
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