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Bowl of lemongrass pho.

Lemongrass Pho

  • Author: Rae Aflatooni
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Diet: Vegan


This refreshing vegan pho is made with lemongrass and ginger. I have mushrooms listed as an ingredient, but if you are a mushroom hater like me, feel free to skip them. I usually add them to my hubby’s bowl. Don’t skip the lemongrass though! It adds an amazing flavor to this lemongrass pho and is a great source of manganese.


Units Scale
  • 8 cups water + vegetable bouillon
  • 1 yellow onion, sliced
  • 3 cloves garlic, peeled & sliced
  • 1 tablespoon avocado oil
  • 4+ shitake mushrooms, sliced (depends how much you like mushrooms)
  • 3 stalks green onion, diced
  • 1/2 jalapeño, sliced
  • 1/2 inch ginger, peeled & sliced
  • 1 stalk lemongrass, sliced lengthwise
  • 3/4 teaspoon Himalayan salt
  • Juice from 1/2 lime
  • 8oz thick rice noodles (Make it as noodle-y as you like!)


  1. Heat oil and yellow onion slices and cook until slices are semi-translucent.
  2. Add water and bouillon and bring to a boil.
  3. Turn down to a simmer and add garlic, ginger, lemongrass, salt, lime juice, jalapeño, and mushrooms.
  4. Let simmer for 10 minutes.
  5. Add green onions and rice noodles and turn off the heat.
  6. Serve once noodles are soft.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Soup, Side
  • Method: Stovetop
  • Cuisine: Vietnamese

Keywords: pho, lemongrass pho, easy pho recipe, vegan pho recipe