Vietnam (Hanoi); pho documented c. early 20th century; the bone broth tradition is central to the original; vegan adaptations are modern but follow the same spice framework exactly.
Vegan pho achieves the depth and complexity of the original through a different but equally rigorous method: the bone-based stock is replaced by a deeply charred-aromatics broth enriched with dried shiitake mushrooms, kombu, and the characteristic charred onion and ginger that are the soul of pho's fragrance. The spice profile — star anise, cloves, cinnamon, cardamom, coriander seeds — is identical to the original and provides pho's unmistakable aroma regardless of the protein base. Rice noodles and a tofu-based or mushroom-based protein complete the bowl. The key challenge is achieving depth without the collagen and gelatin of bone broth — the solution is a longer extraction time, a higher concentration of dried mushrooms and kombu, and the addition of a small amount of vegan bone broth paste or miso for body. The charred aromatics (onion and ginger held directly over a flame until blackened) are non-negotiable; without them, the broth lacks pho's distinctive character.
Char the onion and ginger directly over flame or under the grill until blackened — this is the defining flavour step; do not skip or approximate Toast whole spices (star anise, cloves, cinnamon, cardamom, coriander) in a dry pan before adding to the broth — blooming fat-soluble aromatics requires heat Dried shiitake provides glutamates; kombu provides additional depth — both go in cold and are extracted for the full broth time Simmer 2–3 hours minimum — a complex mushroom-kombu broth requires time; the flavour development is cumulative Strain and season aggressively at the end — the broth should be deeply savoury, slightly sweet, and fragrant Rice noodles soaked in cold water then added to boiling broth at service — they only need 30 seconds in the hot broth
Roasting the dried shiitake in a 180°C oven for 10 minutes before adding to the broth gives a richer, more complex flavour A piece of dried tangerine peel added to the broth is a less-known traditional addition that gives a subtle citrus depth For the best vegan protein: pan-fried silken tofu or Vietnamese-style 'five-spice tofu' (pressed tofu marinated in five-spice, soy, and sesame) gives the most satisfying result
Skipping the charring step — vegan pho without charred aromatics tastes like seasoned mushroom broth, not pho Not straining — the broth must be crystal clear for authentic presentation; fine straining removes all solids Under-seasoning — vegan broth needs more seasoning than bone broth; be assertive with salt and soy sauce (tamari for GF) Over-soaking the noodles — rice noodles softened too far become mushy in the hot broth; they should still have slight resistance Forgetting the garnish table — fresh bean sprouts, Thai basil, lime, sliced chilli, and hoisin are structural elements of pho service