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–+ servings

Vegan Pho

A flavorful plant-based take on classic Vietnamese pho made with aromatic broth, rice noodles, and crispy tofu—perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Vietnamese
Servings 4 bowls

Equipment

  • Large stockpot
  • Fine-mesh sieve or cheesecloth
  • Skillet
  • Medium saucepan (for noodles)
  • Tongs or chopsticks

Ingredients
  

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
 

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

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.
Keyword gluten-free pho, plant-based pho, tofu pho, vegan pho, Vietnamese noodle soup
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