Vegan Pho

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  • Total Time: 1 hrs 40 mins
  • Hands-on Time: 40 mins
  • Makes: 2 servings

Homemade pho broth with help from an array of Frontier Co-op spices and finished with traditional pho toppings!


  • 3 Frontier Co-op Cinnamon Sticks

    1 teaspoon Frontier Co-op Whole Coriander Seeds

    2 Frontier Co-op Whole Cloves

    2 Frontier Co-op Whole Cardamom Seeds

    1 Frontier Co-op Star Anise

    1/4 teaspoon Frontier Co-op Whole Fennel Seed

    1 yellow onion, peeled and quartered

    3 cloves garlic, peeled

    1 thumb-sized piece ginger, peeled

    1/2 ounce Frontier Co-op Dried Shiitake Mushrooms

    2 carrots, peeled and cut

    6 cups homemade vegetable broth or reconstituted Frontier Co-op Vegetable Broth Powder

    2 cups water

    1/4 cup soy sauce

    1/3 cup fresh cilantro

    Frontier Co-op Sea Salt, to taste

    4 ounces brown rice noodles

    1 cup bean sprouts

    1/4 cup sliced scallions

    Lime wedges, for serving

    Cilantro, Thai basil or mint, for serving

    Sliced jalapeño (or Thai chilis), for serving


    1. Heat a stock-pot over medium-low heat. Add cinnamon sticks and whole spices and toast for a minute or so, just until the spices become fragrant.

    2. Add in the onion, garlic, ginger, mushrooms, and carrots followed by the broth and water. Bring to a boil, reduce to a simmer, and add in the soy sauce and cilantro. Let simmer for about 1 hour, until the broth has reduced by about half. Taste and add salt as needed.

    3. Just before straining the broth, cook the noodles according to the package directions and prep all the toppings you will be using. 

    4. Strain the broth. Divide the noodles into two large bowls. Pour the broth on top then add your favorite toppings including bean sprouts, scallions, herbs, limes, and slices of chili peppers.



    If you’d like to bulk this bowl up a bit, try adding cooked tofu to the toppings.


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