Vego Pho

Vego Pho

Vego Pho

By: Lisa Holmen

This is a vegan version of pho may not be traditional, but it tastes delicious with a beautiful spicy broth complemented nicely with a savoury umami from the shiitake mushrooms.



Prep time

Cook time



  • 2 star anise
  • 1 cinnamon stick
  • ½ tsp whole cloves
  • 2 tsp whole peppercorns
  • 2 cups vegetable stock
  • 2 cups water
  • ½ small brown onion, diced
  • 2 garlic cloves, minced
  • 4cm piece fresh ginger, halved
  • 1–2 tbsp tamari
  • 1 carrot sliced (optional)
  • 8 baby corn (optional)
  • 1 tbsp rice vinegar
  • 2 baby buk choy
  • 1 tbsp olive oil
  • 80g rice noodles
  • 100g shiitake mushrooms, sliced
  • 50g tofu
  • Lime slices
  • Fresh basil
  • Bean sprouts
  • Sliced chilli


  • Add the star anise, cinnamon, cloves and peppercorn to a large pan over low-medium heat and cook for 30 secs–1 min until fragrant.
  • Add the stock, water, onion, garlic, ginger and tamari and let simmer for at least 25 mins. Strain and season as required with more tamari. Add the carrot, corn and rice vinegar and cook for 5 mins, then add the baby buk choy and cook for another 5 mins until tender.
  • While the broth is cooking, cook the noodles according to packet instructions. Leave aside.
  • In a separate pan, heat the oil over medium heat and cook the mushrooms and tofu for 4–5 mins until tender.
  • Divide the stock and noodles in bowls then add the rest of the ingredients and the garnishes.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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