Vegan Pho (Pho Chay) - Easy Homemade Recipe

This vegan pho (pho chay) features a rich homemade broth, fresh herbs, and rice noodles. A cozy, plant-based twist on the classic soup.

Pho has always been one of my favorite comfort foods, but finding a truly satisfying vegan version at restaurants was often disappointing. That’s why I started making my own vegan pho (pho chay). In Vietnamese, “chay” refers to vegetarian food prepared in the Buddhist tradition, which means avoiding all meat and focusing on plant-based ingredients. This version uses a broth built from charred vegetables, along with daikon, shiitake mushrooms, and warming spices. The result is a bowl that’s flavorful, aromatic, and comforting, and it’s easy to make at home.

Jump to:

• Why You’ll Love This Vegan Pho Recipe
• Ingredients You’ll Need (& Substitutions)
•  How to Make Vegan Pho at Home
• Pro Tips for the Best Vegan Pho (Pho Chay)
• Frequently Asked Questions about Vegan Pho
• Serving Suggestions and Pairings
• Easy Homemade Vegan Pho (Pho Chay) Recipe

Why You’ll Love This Vegan Pho Recipe

• Rich, flavorful broth - made with charred vegetables, daikon, shiitake mushrooms, and warming spices.
• Simple technique - approachable method without restaurant-style complexity.
• Fresh and customizable - top it with herbs, sprouts, lime, and your favorite plant-based proteins.
• Make ahead friendly - broth keeps well in the fridge or freezer, perfect for cozy meal prep.

Ingredients You’ll Need (& Substitutions)

For the Broth

• Onion, giant green onion, and ginger - charred for smoky depth. (Giant green onion looks similar to a leek but is different; regular green onion works if you can’t find it). 
• Daikon - adds natural sweetness to the broth (substitute with extra onion and a carrot if you can’t find it). 
• Dried shiitake mushrooms - bring umami flavor.
• Bay leaves - for subtle earthy notes.
• Salt and water - the base of the broth.
• Spices - cinnamon, star anise, coriander seeds, fennel seeds, clove, and peppercorns.
• Yondu (optional) - adds extra umami depth. If you can’t find it, soy sauce works as a substitute.

For the Pho

• Rice noodles - dried or fresh, depending on what’s available.
• Vegetables - baby bok choy, bean sprouts, thinly sliced onion, green onion, and jalapeño.
• Fresh herbs - Thai basil, mint, cilantro.
• Toppings - seitan slices, sautéed mushrooms, or tofu.
• Condiments - sambal oelek, sriracha, hoisin sauce.

 How to Make Vegan Pho at Home

1. Start the broth with water, daikon, dried shiitake mushrooms, bay leaves, and salt. Bring to a boil.
2. Char the aromatics by cooking onion, giant green onion (or regular green onion), and ginger in the air fryer until browned. You can also use the oven broiler. Add them to the broth.
3. Simmer the broth gently for about 1 hour.
   Add the spices in a tea bag or cheesecloth for the last 15 minutes so the flavors stay fresh and aromatic.
4. Strain the broth and taste for seasoning.
5. Cook the noodles according to the package directions.
6. Assemble the bowls with noodles, hot broth, vegetables, herbs, and condiments.

Pro Tips for the Best Vegan Pho (Pho Chay)

• Char your aromatics well for depth of flavor. An air fryer makes it simple, but the oven broiler works too.
• Add spices at the end for the best fragrance. For a home cook making a typical 1.5 to 3-hour broth, adding the spices in the last 15 to 60 minutes ensures a vibrant, non-bitter, and fragrant pho. The 15-minute timing in this recipe is intentionally on the short side so the spices perfume the broth without overpowering. If you prefer a slightly stronger flavor, try extending to 30–45 minutes.
• Season the broth on the saltier side to balance plain rice noodles and fresh toppings. This keeps the final bowl perfectly seasoned once everything comes together.
• Cook noodles fresh, right before serving. Don’t cook them ahead of time - they’ll soften, clump, and lose their texture as they sit.
• Ingredient substitutions:
  • Giant green onion: use 2–3 regular green onions.
  • No daikon: swap with 1 extra onion and 1 carrot.
  • No Yondu: soy sauce works as an alternative.
• Store components separately (broth, noodles, toppings) to keep leftovers fresh and avoid soggy noodles.
• Freeze extra broth for up to 2 months for quick pho nights.

Frequently Asked Questions about Vegan Pho

Serving Suggestions and Pairings

Pho is best enjoyed as a full meal, but you can round it out with a few sides for a restaurant-style spread at home.

• Crispy Vegan Spring Rolls: A great appetizer to start your meal.
• Vietnamese Summer Rolls: Light, fresh, and a perfect contrast to the warm, comforting broth.
• More vegan noodle soups: If you love cozy bowls, try my Vegan Udon Noodle Soup or Vegan Yukgaejang, a spicy Korean soup that’s perfect with rice.

This pho chay is proof that you don’t need meat to enjoy a rich and comforting bowl of pho. With a broth made from charred vegetables, daikon, shiitake mushrooms, and fragrant spices, every spoonful is warming and satisfying. Serve it with your favorite toppings, keep a batch of broth in the freezer for quick meals, and enjoy the cozy comfort of homemade pho anytime.

Print