For a delicious, hearty soup that’s sure to please vegans, vegetarians, and meat-eaters alike, look no further than pho soup! This traditional Vietnamese dish is flavorful and can be easily tailored to suit any dietary restriction. This blog post will share our best vegetarian and non-vegetarian pho soup recipes. Whether you’re looking for a simple weeknight dinner or a show-stopping meal to impress your guests, we’ve covered you. So grab a spoon and get ready to slurp up some of the best pho soups around!

Pho Chay Recipe

This pho chay recipe is a delicious, hearty soup perfect for a winter meal. The rice noodles and vegetables are cooked in rich vegetable broth, and the soup is garnished with fresh cilantro and bean sprouts. This dish is sure to please vegans, vegetarians, and meat-eaters alike.

Spicy Vegetarian Pho

If you’re looking for a hearty yet healthy soup to warm you up this winter, look no further than pho! This Vietnamese soup is traditionally made with beef or chicken but can easily be made vegetarian by substituting tofu or mushrooms. For a little extra spice, we like to add a few dashes of sriracha hot sauce to our bowl.


  • 1 cup vegetable broth
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 carrot, thinly sliced
  • 1 red pepper, thinly sliced
  • 1/4 head of cabbage, thinly sliced
  • 8 oz mushrooms, sliced
  • 1 cup bean sprouts
  • 2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon rice vinegar
  • 4-6 cups water
  • 2 bay leaves

 3-star anise pods (or 1 teaspoon aniseed) salt and black pepper to taste optional: 1-2 tablespoons sriracha or other chili sauce for serving optional garnishes: green onions, cilantro, lime wedges.


In a large pot or Dutch oven, combine the broth, onion, garlic, ginger, carrot, red pepper, cabbage mushrooms, and bean sprouts. Pour in the soy sauce, brown sugar, and rice vinegar, then add 4 cups water. Add the bay leaves, star anise, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 30 minutes.

If desired, remove the bay leaves’ star anise before serving. Ladle into bowls and enjoy with your favorite chili sauce and fresh garnishes.

Pressure Cooker Pho

Regarding pho, there are two camps: those who love the traditional beefy soup, and those who prefer a vegetarian version. But what if there was a way to enjoy the best of both worlds?

Enter the pressure cooker pho. This recipe uses a pressure cooker to infuse the broth with all the beef flavor without any of the meat. So you get all the rich, complex flavor of a beefy pho without guilt.

And because it’s made in a pressure cooker, this soup comes together in a fraction of the time it would take to make traditional pho. So you can have your delicious soup and eat it too!

Slow Cooker Pho


  • 1 onion, sliced
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 3 cups vegetable broth
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 cup uncooked long-grain rice
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • ½ teaspoon ground black pepper


There are so many delicious vegetarian and non-vegetarian pho soup recipes out there it can be hard to choose just one. But we hope this list has given you some inspiration, whether you’re looking for a hearty meal to warm you up on a cold day or a light and refreshing soup to enjoy during the summer. So what are you waiting for? Get cooking!

About Author