Vegan Mushroom Pho
Few bowls hit as deep as a steaming pho on a cold evening, and this plant-based version delivers every bit of that soul-warming complexity without any animal products in sight. The secret is in the technique: charring the onion and ginger directly in a dry pot builds a smoky, caramelized backbone, while toasted whole spices — star anise, cinnamon, cloves, and coriander — fill the broth with that unmistakable fragrant warmth. Dried shiitake mushrooms steep into the liquid for nearly an hour, giving the broth a deep, savory richness that makes it taste like it simmered all day. Sautéed cremini and fresh shiitake mushrooms get golden and tender in a hot skillet before landing on top of silky flat rice noodles, so every bowl has real texture and heft. A full spread of garnishes — crisp bean sprouts, fresh Thai basil, sliced green onions, and bright lime wedges — lets everyone at the table customize their bowl exactly the way they like it. This recipe serves four, making it a genuinely impressive dinner that just happens to be entirely plant-based from the first char to the last squeeze of lime.
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Learn more →Ingredients
4 servings
For the broth
- 1 large yellow onion, halved through the root
- 1 (3-inch) piece fresh ginger, halved lengthwise
- 4 whole star anise
- 1 (3-inch) cinnamon stick
- 4 whole cloves
- 1 tsp coriander seeds
- 8 oz dried shiitake mushrooms
- 8 cups water
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp salt, plus more to taste
For the toppings
- 8 oz fresh cremini mushrooms, sliced ¼ inch thick
- 6 oz fresh shiitake mushrooms, stems removed, caps sliced
- 1 tbsp neutral oil (such as canola or avocado oil)
- ¼ tsp salt
For the noodles
- 8 oz dried flat rice noodles (banh pho, about ¼-inch wide)
For serving
- 2 cups bean sprouts
- 1 cup fresh thai basil leaves
- 4 green onions, thinly sliced
- 1 lime, cut into wedges
- 2 fresh red or green chiles, thinly sliced (optional)
- hoisin sauce, for serving (optional)
- sriracha, for serving (optional)
Instructions
- 1
Set a large stockpot over the highest flame on your stove (or use the broiler). Place the onion halves and ginger cut-side down directly in the dry pot over high heat and cook, undisturbed, for 5–7 minutes until the cut surfaces are deeply charred and blackened in spots. Turn and char the rounded sides for 2–3 minutes more.
- 2
While the onion and ginger char, toast the star anise, cinnamon stick, cloves, and coriander seeds in a small dry skillet over medium heat, stirring frequently, for 2–3 minutes until fragrant and lightly darkened — watch closely, as the spices can scorch quickly.
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