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Vegan Pho

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A flavorful plant-based take on classic Vietnamese pho made with aromatic broth, rice noodles, and crispy tofu—perfect for cozy nights.

Ingredients

Units Scale

For the Broth:

  • 1 onion (halved)
  • 3- inch piece ginger (halved)
  • 1 carrot (chopped)
  • 6 cups vegetable broth
  • 1 tbsp soy sauce
  • 1 tbsp coconut aminos (optional)
  • 2 cinnamon sticks
  • 4 whole cloves
  • 2 star anise
  • 1 tsp coriander seeds
  • 1 tbsp dried shiitake mushrooms
  • Salt (to taste)

For the Pho:

  • 8 oz rice noodles
  • 1 block extra-firm tofu (cubed)
  • 1 tbsp oil
  • 1 cup bean sprouts
  • Thai basil
  • Cilantro
  • 1 lime (wedged)
  • Jalapeño slices (optional)
  • Hoisin sauce (optional)
  • Sriracha or chili oil (optional)

Instructions

  1. Char onion and ginger in a dry pot over medium heat for 3–5 minutes.
  2. Toast spices (cinnamon, cloves, star anise, coriander) in the pot until fragrant.
  3. Add carrots, mushrooms, soy sauce, and broth. Bring to a boil and simmer 30–45 minutes.
  4. Strain the broth. Adjust seasoning with salt or more soy sauce.
  5. Cook noodles according to package instructions. Drain and set aside.
  6. Pan-fry tofu in oil until golden and crisp.
  7. Assemble bowls with noodles, tofu, bean sprouts, herbs, and lime.
  8. Pour hot broth over bowls and serve immediately with optional sauces.

Equipment

Notes

To save time, prepare the broth and refrigerate it for up to 4 days or freeze it for 1 month.

Add sliced mushrooms, bok choy, or thinly sliced carrots to the bowl for extra veggies.

Swap tofu for tempeh or add edamame for variation.

Nutrition

Find it online: https://www.brokenpranch.com/how-to-make-pho/

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