Pho Bo (Vegan — Mushroom and Spice Broth)
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
RECIPE: Serves: 4 | Prep: 30 min | Total: 90 min --- 50g dried shiitake mushrooms 50g dried wood ear mushrooms 30g dried porcini mushrooms 1.5L vegetable stock 1 large onion (200g), halved 80g ginger, sliced thin 8 cloves garlic, smashed 4 star anise 2 cinnamon sticks 6 black cardamom pods, bruised 1 tablespoon coriander seeds 1 tablespoon black peppercorns 30ml soy sauce 15ml fish sauce (vegan alternative: additional soy sauce) 10g rock sugar 250g fresh rice noodles 200g button mushrooms, sliced thin 150g bok choy, halved lengthwise 100g shredded carrot 4 spring onions, green parts only, sliced thin 20g fresh cilantro, picked 2 fresh red chilies, sliced thin --- 1. Toast dried mushrooms in dry pot over medium heat for 2 minutes; add 1.5L vegetable stock and bring to gentle boil. 2. Add onion, ginger, garlic, star anise, cinnamon, cardamom, coriander seeds, and black peppercorns; reduce heat and simmer 45 minutes. 3. Strain broth through fine chinois, pressing gently on solids; return to pot and season with soy sauce, fish sauce alternative, and rock sugar. 4. In separate pot, blanch rice noodles in boiling salted water for 2 minutes; drain and divide among four bowls. 5. Bring broth to rolling boil; add button mushrooms and simmer 3 minutes, then add bok choy and simmer 2 minutes until tender-crisp. 6. Ladle hot broth with mushrooms and bok choy over noodles; top with shredded carrot, spring onions, cilantro, and fresh chili. 7. Serve immediately with lime wedges and chili oil on the side. 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
Common Questions
What are common mistakes when making Pho Bo (Vegan — Mushroom and Spice Broth)?
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 be