Vegan Pho with Zucchini Noodles

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2-4 servings


  • Broth
  • 1 large onion, peeled and cut in half
  • 1 2-inch piece of ginger, peeled and cut lengthwise
  • 1 stick of cinnamon
  • 1 tsp coriander seeds
  • 2-3 star anise
  • 3-5 cloves
  • 4 cups vegetable stock
  • 1 tbsp soy sauce
  • Noodles
  • 2 zucchini cut into noodles
  • Garnishes
  • Sriracha
  • Limes, quartered
  • Fresh Basil
  • Bean Sprouts
  • Hoisin Sauce
  • Chili Peppers, sliced


  1. Set your oven to broil and char the onion and ginger until slightly blackened, set aside.
  2. Toast the dry spices in a dry pan until they start to give off an aroma. Make sure you stir frequently so they don’t burn. Allow to the spices to cool before placing them in a cheese cloth bag or tea steeper. If the cinnamon doesn’t fit, you can put it straight in the pot.
  3. Put the vegetable stock into a medium sized pot. Add the onion, ginger, toasted spices and soy sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes.
  4. Place the zucchini noodles into your soup bowls. Pour the soup over the noodles.
  5. Garnish with your favorite toppings.

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