Ingredients

Two 3-inch cinnamon sticks

3 whole cloves

2 star anise

1 large white onion, peeled and quartered

4-inch piece of fresh ginger, peeled and halved lengthwise

4 cups (32 ounces) vegetable stock or broth

4 cups water

2 tablespoons reduced-sodium tamari or soy sauce

6 ounces (one large handful) rice noodles

1 tablespoon avocado oil, mild extra-virgin olive oil, or neutral-flavored oil

5 ounces thinly sliced shiitake mushrooms

Salt, to taste

Mung bean sprouts

Sprigs of fresh basil (preferably Thai basil) or cilantro

Sprigs of fresh mint

Thinly sliced green onions (mostly green parts)

Very thinly sliced fresh jalapeño (optional, omit if sensitive to spice)

Small wedges of lime

Instructions

Step 1: Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water, and tamari. Increase the heat to high and bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Let it simmer for 30 minutes to allow the flavors to blend.

Step 2: While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside.

Step 3: Heat the oil in a medium skillet over medium heat until shimmering. Add the sliced shiitake mushrooms and a few dashes of salt. Cook the mushrooms, stirring occasionally, until they are tender and lightly browned, about 4 to 6 minutes. Remove from heat and set aside.

Step 4: When the broth has finished simmering, strain out the solids—onion, ginger, and spices—using a small metal sieve or colander into a large bowl. Return the broth to the pot and season to taste with extra tamari and/or salt until the spice flavors stand out.

Step 5: To serve, ladle the hot broth into bowls. Add the cooked rice noodles and sautéed mushrooms. Top with mung bean sprouts, fresh herbs, green onions, jalapeño slices if using, and lime wedges. Serve immediately with chopsticks and soup spoons for an authentic experience.

Tips & Variations

For a deeper flavor, char the onion and ginger under a broiler or over an open flame before adding them to the broth.

Substitute tamari with gluten-free soy sauce if needed.

Add tofu or tempeh for extra protein.

If you prefer a spicier pho, increase the amount of jalapeño or add a dash of chili oil when serving.

Use Thai basil if you can find it for a more authentic aroma and flavor.

Storage

Store any leftover broth separately in an airtight container in the refrigerator for up to 4 days. Keep noodles and toppings stored separately to prevent sogginess. Reheat the broth on the stove until steaming hot before assembling your bowl with fresh noodles and garnishes. Avoid reheating noodles in broth to maintain their texture.

FAQs

Can I make vegetarian pho gluten-free?

Yes, by using gluten-free tamari or soy sauce and ensuring the rice noodles are gluten-free (most are naturally gluten-free), this pho can be easily made gluten-free.

What can I use if I don’t have star anise or cinnamon sticks?

These spices are key to the traditional pho flavor, but if unavailable, you can omit them and add a small amount of ground cinnamon and a pinch of aniseed or fennel seed instead for a similar aroma.