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Vegetable Pho Recipe


Vegetable Pho is filled with bright spices and fresh flavors. Serve this pho with rice noodles, mushrooms, soft-boiled eggs, and Sky Valley Sriracha Sauce.



  • 3 star anise
  • 4 whole cloves
  • 3 cinnamon sticks
  • 2 cardamom pods
  • 1 large white onion, peeled and halved
  • 4-inch piece of fresh ginger, halved lengthwise
  • 4 c. vegetable broth
  • 4 c. mushroom broth
  • 1 tbsp. coconut sugar
  • 2 tbsp. soy sauce
  • Salt to taste

For assembly:

  • 8 oz. thin rice noodles
  • 1 tbsp. sesame oil
  • 8 oz. mixed mushrooms (shiitake, enoki, etc.)
  • 4 soft-boiled eggs
  • Julienned carrot
  • Thinly sliced scallions and/or fresh cilantro
  • Sky Valley Sriracha
Products you'll need
  1. To make broth, heat a large stock pot over medium heat. Add the star anise, cloves, cinnamon sticks and cardamom and toast for a few minutes, stirring occasionally, until fragrant and toasted. Add the onion, ginger, both types of broth, coconut sugar, soy sauce and salt. Stir well and bring to a boil, then reduce heat to low and simmer for at least 30 minutes (or up to a few hours for more flavor).
  2. Strain the broth into a separate pot and discard the spices/onion/ginger.
  3. Meanwhile, cook rice noodles according to package directions.
  4. In a separate pot, bring a few inches of water to a boil. For soft-boiled eggs, boil for about 7 minutes, then immediately transfer to ice cold water to stop the cooking process.
  5. Heat sesame oil in a skillet over medium heat. Once hot, add mushrooms and sauté until browned (about 8 minutes).
  6. Ladle broth into a bowl, add cooked rice noodles, mushrooms, soft-boiled eggs, carrot, fresh herbs and Sky Valley Sriracha.

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