TRULY the Best Spicy Vegan Pho with Vegan Fish Sauce and Pho Instant Cubes

Hi there, 

As a plant-based person trying to live a more affordable lifestyle, I've been trying for years to make vegan pho that tastes as good as the vegetarian pho one can order at restaurants. 

However, despite my best efforts, these attempts at pho were always miserable failures compared to the fantastic pho one could order. 

Spending $30 on vegan pho (for 2) plus delivery charges is a pretty lame feeling when you know how cheap all the ingredients indeed are. Therefore I didn't give up, and I have FINALLY found the best vegan pho recipe that tastes just like restaurant pho. I never thought this day would come. 

How to make the best tasting SPicy vegan pho - 4 secrets

Secret 1 - Instant Pho Spice Cubes (Vien gia vi pho) 

Ok, come at me with the MSG comments, but I don't care. So many things probably have MSG that you don't realize. I think a little extra msg in moderation is fine, but that's my personal opinion. It's fermented starches (sugars) and salt. 

I used one cube with 8 cups of water. It helped add that restaurant's authentic flavor vibe. I've never made pho that was so full in flavor as when I included a cube of this stuff. 

Secret 2 - Include a high-quality vegan soup broth paste

I used a vegan Better than Bouillon vegetable base. However, if you used their No Beef or No Chicken vegan bases, this would elevate the vegan pho to the next level.

Secret 3: You need some vegan fish sauce. 

I've left vegan fish sauce out of too many recipes, and I'm stopping now. 

I've tried to make my homemade fish sauces, and they were all terrible, if I'm honest. So now I pay up and buy them on Amazon. It's worth it, and it lasts a long time as I don't use more than 2 tbsp each time I use it in a recipe. 

I think this helped the broth hit that full-bodied restaurant-style flavor that I love and adore. 

Secret 4: Hit up the Chili oil!

Chili oil is just so dang good! Try it instead of the usual sriracha scene.

So to recap, buy yourself some:

1. Cheap pho spice cubes

2. Delicious deep flavored broth paste (lasts a long time)

3. Delightful vegan fish sauce (lasts a long time)

4. Some spicy delicious chili oil

The best noodles I’ve used for easy spicy vegan pho at home!

I love the way this makes my pho spicy while adding that slight bit of oil to make it feel more authentic. I got this for fairly cheap at T&T super market!

Easy Spicy Vegan Pho Recipe that Tastes Like Restaurant Pho

• 8 cups of water

• 2 tbsp instant vegetable broth paste or vegan beef or chicken

• One cube of pho soup seasoning (vien gia vi pho)

• 1-star anise

• 1 cinnamon stick

• 2 tbsp lemon juice

• 2 tbsp vegan fish sauce

• 1/2 large pack of flat rice noodles

• 1 large onion (divided), Thinly slice and keep some aside to top your pho with

Suggested Toppings

• Bean sprouts - to taste

• 1 small bunch of Asian/Thai basil, washed and sliced

• 1 small bunch of coriander, washed and roughly chopped

• 4-5 spring onions, washed and finely sliced

• 1 jalapeno

• Hoisin Sauce (most are vegan but double-check the label)

• CHILI OIL for spicy goodness!!

• Fresh lime juice

• Shred carrot (grated)

• King oyster mushroom slices

• Sliced firm-pressed tofu

Instructions

1. Boil 8 cups of water in a large pan. Then turn it down to a low simmer. Add in your vegan veggie/beef/ or chicken broth and your instant pho seasoning cube and gently whisk until well combined. Then add in about half your sliced onions, 1 cinnamon stick, and 1 star anise. Covered, let your broth simmer for 30 minutes.

2. During this time, prepare your rice noodles according to the package instructions. See the picture of the noodles I used. I let these sit in hot water for about 10-12 minutes. I rinsed them in cool water and let them sit to the side. They were a perfect texture for the soup.

3. After 30 minutes, be sure to add the 2tbsp fresh lemon and 2 tbsp vegan fish sauce. Turn the pot down to the lowest possible heat and cook all this together for another 10 minutes.

4. Equally, divide the rice noodles and bean sprouts into 2 bowls. Pour as much broth as you like over the top. Top with leftover green onion, onions, fresh lime, cilantro, hoisin, chili oil, jalapeno, etc.

5. ENJOY!!