Recipe: Vegetarian Pho

We know you might be used to the traditional pho, made with strips of beef and fish broth, but this recipe is for those who want to try the vegetarian option. Equally as good, vegetarian pho uses vegetable stock instead and is packed with veggies like mushrooms, edamame, carrots and sprouts. This pho dish is practically fat-free!


Vegetarian Pho 

Original # of Servings: 1

Total Time: 50 minutes

Active Time: 20 minutes


  • green onion – 2
  • ginger – 1 tablespoon
  • bean sprouts – 4 tablespoon
  • jalapeno – 1/4
  • white mushrooms – 4 tablespoon
  • star anise – 1/4 teaspoon
  • cinnamon – 3/4 teaspoon
  • salt – 1/2 teaspoon
  • black pepper – 1/8 teaspoon
  • garlic powder – 1/4 teaspoon
  • edamame – 1 1/2 ounce
  • shredded carrots – 3 tablespoon
  • vegetable stock – 1 cup
  • water – 1 cup


  1. Remove white parts of green onion. Cut green parts into half inch pieces.
  2. Peel ginger and thin slice.
  3. Thinly slice mushrooms.
  4. Bring vegetable stock and water to boil. Add spices and ginger. Simmer 15 minutes.
  5. Add green onions and mushrooms to broth. Cook additional 2 minutes. Remove from heat.
  6. Remove cap from jalapeno. Thinly slice, leaving in the seeds.
  7. If using whole star anise and cinnamon sticks, remove before serving.
  8. Serve pho with side of fresh jalapeño, carrot, edamame and bean sprouts.

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