How to make a meal vegan by swapping the broth and protein

Pho may look straightforward to adapt for a plant-based diet: remove the beef, add vegetables and call it done. The broth is the more important consideration. Traditional pho broth is prepared with beef bones, meat and often animal fat, so a genuinely vegan bowl requires a completely plant-based stock as well as a suitable replacement for the protein.

At Pho Hong in Austin, the menu includes beef pho, vermicelli bowls, rice plates, stir-fried noodles, appetisers, drinks and smoothies. That range makes it possible to build a satisfying vegan meal, provided the kitchen can confirm its ingredients and accommodate the necessary swaps. Simply requesting “no beef” does not necessarily make the entire dish vegan.

The best approach is to separate the bowl into broth, protein, noodles, herbs and sauces. Check each component rather than assuming one substitution covers everything. This method works whether you are ordering for delivery, eating in the restaurant or preparing something similar at home.

Australian diners are usually comfortable discussing dietary requirements directly. Phrases such as “Is the broth completely plant-based?”, “Does this contain fish sauce?” and “Can you make this vegan, please?” are clear and helpful, particularly when restaurant staff may be working with several customisations at once.

Start with a plant-based broth

A vegetable broth supplies the warm, savoury base that makes pho feel complete. Ask whether it contains beef stock, meat drippings, fish sauce or animal fat, and whether the noodles were cooked in any meat-based water. Even a broth described as “vegetable” should be checked if strict vegan requirements apply.

For a home version, combine water with dried shiitake mushrooms, kombu, onion, ginger and coriander stems. Simmer the ingredients for a gentle flavour rather than a heavy stockiness. Australian supermarkets such as Woolworths and Coles generally carry plain vegetable stock, tofu and fresh mushrooms, making it easy to prepare an approximation of restaurant pho.

Fish sauce provides the salty seasoning associated with pho, but it is not vegan. Request that it be omitted, or add a gluten-free tamari-based seasoning at home. Lime, chilli and fresh herbs can supply the brightness that the sauce would otherwise contribute.

Replace the beef with a convincing protein

Firm tofu is the most practical all-round substitute because it absorbs broth without disappearing. Press extra-firm tofu before slicing it thinly, then add it to the hot bowl so it warms through. Seared mushrooms offer a deeper, earthier flavour and are especially useful when beef is being replaced rather than simply omitted.

Tempeh and seitan are other options, depending on the restaurant’s available ingredients and the diner’s preferences. Tempeh brings a firm texture and subtle fermentation, while seitan can take on a meaty chew. At Pho Hong, ask whether the kitchen offers one of these or whether it can prepare tofu or mushrooms as a protein swap.

Avoid assuming that a sauce labelled “vegetarian” is vegan. It may contain oyster sauce, fish sauce, shrimp paste, chicken stock or other animal-derived ingredients. The same applies to spring rolls, grilled skewers and meat-based dipping sauces. A direct question about the entire preparation gives you a more reliable answer than the menu category alone.

Build contrast with herbs and toppings

A good vegan pho needs more than protein and broth. Rice noodles provide the familiar base, while bean sprouts, Thai basil, coriander, sliced chilli and lime add the fresh, crisp elements that balance a concentrated stock. Ask for herbs and garnishes on the side if you want control over the final bowl.

Australians commonly call the herb coriander rather than cilantro, and they often expect fresh coriander and chilli on the table. If fresh Thai basil is unavailable, ordinary basil can still contribute a peppery note. Pickled carrots and daikon add acidity and crunch, recreating one of the contrasting textures found in many Vietnamese dishes.

For a takeaway order, sauce and fresh ingredients should be packed separately. This prevents the noodles from becoming soggy and the herbs from wilting during the journey. Add the broth as hot as the restaurant safely allows, then finish the bowl with sprouts, herbs and lime just before eating.

Customise a meal at Pho Hong

Pho Hong is at 2521 Rutland Drive in Austin and operates seven days a week. Its website provides the menu, contact details, location information and designated delivery hours. Before placing a delivery order, check those hours and explain the vegan requirements when ordering rather than relying on an app to flag every ingredient.

A useful request might be: “Please make the pho completely vegan, with a vegetable broth, no fish sauce and no animal products.” If the kitchen cannot provide a plant-based broth on that day, it may be better to choose a suitable rice plate or noodle bowl and customise the protein and sauces instead.

Drinks can complete the meal without making it vegan-unfriendly. For inspiration, this Vietnamese iced coffee pairing explains how the coffee’s sweetness works alongside Vietnamese food. Since traditional Vietnamese iced coffee may contain sweetened condensed milk, ask for it without the dairy or with a plant-based alternative.

Make the vegan bowl work at home

The same swapping method is useful beyond restaurants. Keep dried rice vermicelli, tofu, mushrooms, onion, ginger, stock and fresh herbs in the cupboard, then prepare the broth while the noodles soften. It produces a flexible meal for dinner after work or for guests who follow different diets.

Takeaway culture is strongly established in Australian cities, particularly around Melbourne’s laneways and Sydney’s neighbourhood dining strips. Plant-based eating is also familiar in those markets, but “vegan-friendly” does not always guarantee that every component is vegan. It remains sensible to ask about broth, sauces and cross-contact when the stakes are high.