Vietnamese Pho: Vegan Style
Recipe type: Main Course
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 package Rice Noodles (Pad Thai Noodles)
  • 1 quart Pho Base
  • 1 quart Vegetable stock
  • ½ Yellow Onion
  • 1 small Cabbage
  • 3 Carrots
  • ¼ cup minced Cilantro
  • ¼ cup minced Chives
  • ½ cup Mung Bean Sprouts
  • 2 Limes
  • 2 Radishes
  • ½ tsp Red Pepper Flakes (more to taste)
  • 1 tsp White Wine Vinegar
  • 1 tsp Sugar
  • 1 tbsp Olive Oil
  • Salt and Pepper to taste
  1. In a large pot, heat olive oil and add ½ of a chopped onion, and saute for 3-4 minutes.
  2. Add in carrots (cut into strips) and cabbage and saute for another 2-3 minutes.
  3. Add in the white wine vinegar, pho base, vegetable stock, sugar, and red pepper flakes. Allow this to simmer for 30-40 minutes until the carrots and cabbage are tender.
  4. In the meantime, prepare rice noodles according to package directions and set aside.
  5. Chop the garnishes and set aside.
  6. One the broth is finished, place some noodles in a bowl, cover with broth and veggies, squeeze ¼ of a lime, and top with cilantro, chives, radishes, and sprouts. Enjoy!
Recipe by World Wide Vegetarian at