• 4 pieces star anise
  • 4 whole cloves
  • 2 small or 1 big cinnamon sticks
  • 4 cardamom pods
  • 1 tbsp cilantro seeds
  • 1 tbsp whole black peppercorn
  • 1 onion, chopped
  • 2 T oil of choice, sesame tastes really good in this dish
  • 4 garlic cloves, peeled and chopped
  • 2-inch piece of ginger root (about 5 cm), peeled and chopped
  • 4 cups vegetable broth
  • 4 cups water (1 l)
  • 8 oz sliced seitan or tofu (250 g), edamame or chicken for meat eaters
  • 1 tbsp brown sugar or any sweetener (can be omitted)
  • 1 tbsp tamari, soy sauce, coconut aminos or ½ tsp salt
  • 4 oz dried rice noodles (115 g)


  1. Mix all the spices in a pot, over medium-high heat for 1 or 2 minutes, stirring frequently-until they bloom and become golden brown.
  2. Add vegetable broth, water, onion, garlic, ginger, and protein choice. Stir and simmer for about 20-30 minutes (I cooked it for 20 minutes). You may prefer to cook your protein choice, garlic and onion in a bit of oil.  It isn’t traditional, but neither is this recipe.
  3. Set aside, strain the broth and discard the spices and veggies. Keep the broth and protein choice.
  4. Pour the broth again into the pot and add brown sugar and tamari or soy sauce or coconut aminos. Stir and set aside.
  5. Cook the rice noodles according to package directions. Drain and rinse.
  6.  I like to serve Pho with some rice noodles, broth, seitan and some edamame, mung beans, cilantro, and peppers. 
  7. If you can’t find some of the spices omit them or use similar ones instead. 
  8.  Add a little bit of oil if you want to eat your vegan Pho with more fat. Oil also gives the soup more flavor.