24 January 2021

Spicy Vegan Pho

A fragrant vegan spicy Pho-style broth with rice noodles. Phở (pronounced fuh), is a Vietnamese noodle soup - traditionally not plant-based and simmered for hours to create a depth of flavour. This is my take on a vegan version - a fresh and spicy broth, almost a cross between Pho and Thai Tom Yum - a hot and sour soup.

With plenty of fresh aromatics and umami-packed ingredients like miso, seaweed and dried mushrooms, this broth is ready in under 30 mins, with all the flavour you're expecting from a slow-simmered broth. You can also make this as spicy or as mild as you'd like - use medium chilies with the seeds removed for a milder broth, or use birds eye chilies with the seeds and drizzle with some chili oil for an extra hit of heat. 

It's pretty snowy here today and this pho is perfect for cold wintery days, warming you through from the inside out! Though traditionally, broths are actually eaten in hot weather as they're lighter and hydrating. So whatever the weather where you are, you're sure to love this next recipe!

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Spicy Vegan Pho | Serves: 4 | Time: 30 mins

You'll need

  • Chopping board
  • Knife
  • Measuring cups & spoons
  • Food processor/blender
  • Large saucepan/stew pot


  • 1 shallot
  • 2 medium red chilies, or 2-3 red bird eye chilies
  • 2 cloves garlic
  • 2-inch piece ginger or galangal
  • 2 tbsp oil
  • 1 tbsp tamarind paste
  • 1 tbsp lemongrass paste
  • 2 tsp red or brown miso
  • 1 tbsp soft brown sugar
  • 1.5L water (6 cups)
  • 2 tbsp Shaoxing rice wine
  • Juice 1 lime
  • 1/4 cup light soy sauce
  • 2 tbsp dried wakame seaweed
  • 1 cup dried mixed mushrooms
  • 3 Kafir lime leaves


  • 100g mangetout
  • 100g baby corn
  • 1 cup edamame
  • 1 block silken tofu
  • Handful Thai basil, mint and coriander leaves

To serve:

  • 300g dried rice stick noodles
  • 2 spring onions
  • Fresh Thai basil, mint and coriander
  • Lime wedges
  • Chili oil / fresh chili slices (optional)


  1. Peel and roughly chop the shallot, garlic and ginger, or galangal and remove the stems from the chilies. Add to a food processor or blender and blitz into a smooth paste.
  2. Add the pan on a medium heat with the oil, add the aromatics and cook for 5 minutes, stirring often. 
  3. Then add the remaining broth ingredients and simmer for 15 minutes. 
  4. Slice the baby corn at an angle into smaller pieces and dice the silken tofu into 1cm cubes. Add to the broth along with the mange tout and edamame, simmer for 3-5 minutes. Then turn off the heat and stir through the fresh herbs. 
  5. Cook your rice noodles according to packet instructions and slice the spring onions. Serve up into bowls, first with the rice noodles, then ladle the broth and veg over the top. Garnish with spring onions, fresh herbs, lime wedges and a drizzle of chili oil or fresh sliced chili. Serve up and enjoy! 
Cassidy xx