The Best Tasting Vegetarian Pho Broth Recipe

This Vegetarian Pho Broth Recipe post is sponsored by Ball® Mason Jars. All opinions are my own.

Easy to make, hearty Vegetarian Pho Broth Recipe!

This is a vegetarian version of the tasty Vietnamese Pho recipe, yes it is, and I’m so loving everything about it! This warming Pho broth can be enjoyed simply as a broth or layered with flavors of rice noodles, protein of your choice, and plenty of veggies.

Vegetarian Pho Broth recipe with veg

With the colder months on our doorstep, making warming and healthy broths and soups are ideal. This recipe for a Vegetarian Pho Broth is perfect to have on hand. You can enjoy the broth as is or add in your favorites, such as rice noodles, veggies, and if preferred proteins to round it off for a hearty meal.

When making this Pho Broth, make plenty. I like to double the recipe and then freeze it in Ball Freezer Jars, once I’m ready to make a batch, I pull out my broth and let it defrost in the refrigerator overnight so it’s ready to enjoy for dinner.

I think my favorite thing about this recipe is the ease and simplicity of making the broth compared to other Pho Broths. It’s ready in just over an hour and can be enjoyed the same day or made in advance and refrigerated or frozen for later use.

Ball Freezer Jar with INgredients

What You’ll Need To Make This Vegetarian Pho Broth Recipe:

  • Ball Pint Freezer Jars
  • A mixture of spices
    • Cinnamon stick
    • Star anise
    • Coriander seeds
    • Whole cloves
    • Cardamom pods
  • Garlic cloves
  • Fresh ginger
  • Assortment of vegetables
    • Onion
    • Carrots
    • Celery
    • Napa cabbage
  • Cilantro
  • Soy sauce
  • Sugar
  • Salt
  • Nutritional yeast flakes
Ingredients for Pho Broth

How to Make Vegetarian Pho Broth:

Step One:

  • Sterilize Ball Pint Freezer Jars, wash the lids. If using regular Ball Pint Jars, sterilize jars, lids, and rings as well before use.

Step Two:

  • Prepare the ingredients, prepare your mise en place, measuring out ingredients, and dicing vegetables.

Step Three:

  • Toast the spices in a dry (no oil added) stock pot.
  • To the large stock pot, add remaining ingredients and bring to a boil, reduce heat and simmer for about an hour. Strain, discarding vegetables and spices.
  • Ladle cooled Pho Broth mixture into Ball Pine Freezer Jars, seal with lid, and freeze or place in refrigerator until ready to use.

Step Four:

  • When ready to enjoy, defrost in the refrigerator overnight if frozen, then pour in the saucepan to warm. Add your favorite cooked vegetables, cooked rice noodles, and if you want to add protein – go for it. I like to add thinly sliced raw beef, and once added to the hot steamy broth, it cooks the meat beautifully. If you’re adding chicken, definitely cook first before adding to the broth, such as shredded rotisserie chicken.

Other tasty recipes to try:

After making this moreish Pho broth recipe, you should also try making some great jams, such as my favorite Peach and Almond Jam or even try your hand at pickling, like these tasty Pickled Green Beans! You can find more great recipe ideas at Ball Mason Jar’s For tested recipes and inspiration don’t forget to follow them on Facebook here, Instagram, and their must-follow Pinterest boards here.

Vegetarian Pho Broth

Vegetarian Pho Broth

Yield: 8 pints
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Easy to make, warming and hearty, Vegetarian Pho Broth. Perfect to enjoy on it’s own, or add in your favorite sauteed veggies, rice noodles, and if desired, favorite proteins.


  • 1 tablespoon coriander seeds
  • 2 whole star anise
  • ½ cinnamon stick
  • 2 whole cardamom pods
  • 1 whole clove
  • 6 cloves garlic, chopped
  • 3 tablespoon grated fresh ginger
  • 12 cups of water
  • 1 large onion, coarsely chopped
  • 3 celery stalks, sectioned
  • 1 large carrot, chopped
  • ½ of a Napa cabbage, about 2 lbs, sliced
  • 1 ½ cups chopped cilantro, leaves and stems
  • 2 teaspoon. sugar
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon salt
  • ¼ cup nutritional yeast flakes


  1. Combine coriander seeds, star anise, cardamom pods, and clove in a large stockpot over low heat. Toast spices just until fragrant, about one minute, stirring the whole time; add garlic and ginger, stir quickly for 30 seconds.
  2. Add water and remaining ingredients to spices in a stockpot, turn heat to high and bring to a boil. Lower heat and simmer uncovered for 50-60 minutes until vegetables are very soft. Let broth cool to room temperature.
  3. Strain broth through a large fine-mesh strainer lined with a piece of cheesecloth; discard seasoning and vegetables.
  4. Pour broth into clean pint-sized freezer-safe jars. Store in the freezer for up to 3 months. 


Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 538mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 2g

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