Main image of Vegan Pho - Vietnamese Noodle Soup

Vegan Pho - Vietnamese Noodle Soup

45 min

Meal

Soup
Pho is a Vietnamese soup consisting of broth, rice noodles, herbs, and meat. To make it plant-based, this version uses tofu which compliments the slurp-able broth. Don't skimp on the toppings! They're the best part of this comforting soup.

Servings

Total

45 min

Prep

10 min

Cook

35 min

Contains

Soy symbol

soy

Sesame symbol

sesame

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

Soup

  • 1
    medium yellow onion, quartered
  • 2
    medium shallots, cut in half
  • 2
    cloves garlic, cut in half
  • 3 Tbsp (18 g)
    fresh ginger, sliced
  • 1
    cinnamon stick, cut in half
  • ½ tsp
    whole peppercorns
  • 6
    whole cloves
  • 3
    star anises
  • 1 tsp (5 mL)
    vegetable oil
  • 5 cups (1200 mL)
    water
  • 1
    vegetable bouillon cube, crushed
  • 2 Tbsp (30 mL)
    sodium-reduced soy sauce
  • 1 tsp (5 mL)
    rice vinegar (optional)
  • 1
    carrot, thinly sliced (optional)
  • ½
    medium broccoli, cut into florets
  • 10
    button mushrooms, sliced
  • 6.3 oz (180 g)
    dry white rice noodles

Tofu strips

  • 1 Tbsp (15 mL)
    vegetable oil
  • 1 tsp (6 g)
    salt
  • 11 oz (325 g)
    firm tofu, pressed, thinly sliced

Toppings

  • ¼
    lime, cut into wedges
  • ½ cup (45 g)
    fresh bean sprouts
  • 2 Tbsp (3 g)
    fresh basil
  • 1 Tbsp (15 mL)
    hoisin sauce (optional)
  • 1
    stalk green onion, thinly sliced (optional)
  • 1 tsp (5 mL)
    sriracha hot sauce (optional)

Directions

  1. In a medium pot on high heat, place the onion, shallots, garlic, ginger, cinnamon stick, peppercorns, cloves, and star anise. Dry roast until fragrant, about 2 minutes, stirring continuously.
  2. Then add the oil and continue to sauté for another 1 minute before adding the water and bouillon.
  3. Bring to a boil, then reduce to a simmer, partially cover and cook for 25 minutes to flavour the broth.
  4. Meanwhile, heat the oil in a large pan on medium-high heat, and sprinkle salt to evenly cover the base of the pan.
  5. Add the sliced tofu to the pan and do not disturb* until golden, about 5 - 8 minutes on each side. Then remove from heat and set aside.
  6. Add a strainer to the top of a large pot on medium-high heat. Pour the broth from the saucepan into the pot, straining out the onions, garlic, ginger, and spices.
  7. To this broth, add the soy sauce, vinegar, carrot, broccoli and mushrooms. Partially cover and simmer for 5 minutes.
  8. Meanwhile, add the rice noodles to a large bowl and cover with boiling water. When al dente, after about 3 - 5 minutes, drain, rinse, and divide between the serving bowls.
  9. To serve, ladle the veggies and broth over the noodles. Serve with the cooked tofu and load with desired toppings. Serve immediately and enjoy while hot!

Notes

  • * Disturbing the tofu too much can cause them to crumble.

Storage

  • This soup is best enjoyed immediately.
  • Leftovers can be stored in an airtight container for up to 1 day and reheated before serving.
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Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 41%

• dry white rice noodles

Proteins 10%

• firm tofu

Fruits & Veggies 49%

• medium yellow onion

• medium shallot

• clove garlic

• fresh ginger

• carrot

• medium broccoli

• button mushroom

• lime

• fresh bean sprouts

• fresh basil

• stalk green onion

Calcium

• firm tofu

Fat

• vegetable oil

• vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Aletta - Sept. 14, 2022, 7:29 p.m.

Amazing recipe and easy to make. And way better than what I get at the local asian Fastfood...thank you!

PUL Team - Sept. 15, 2022, 7:27 p.m.

Thanks for taking the time to share your experience with it, Aletta 😊

Reply
Eva C - June 27, 2022, 7:56 p.m.

I made this recipe for my family and it was absolutely delicious! We didn't have cinnamon sticks so I used ground cinnamon and it worked really well. One of my new favourites for sure <3

PUL Team - June 28, 2022, 2:45 a.m.

A lovely substitution, Eva, thank you! So glad it was enjoyed ☺️

Reply
Kavita Chetty - June 20, 2022, 9:43 p.m.

This was delicious! But when we poured boiling water over the noodles and let it sit for only one minute the noodles remained very hard. It was only after cooking it according to the packet directions that we get less hard pho noodles. Did we do something wrong?

PUL Team - June 22, 2022, 4:08 p.m.

Hey there, Kavita, thanks a bunch for taking the time to share your experience! The line has been updated to say 3 - 5 minutes and our apologies for the typo on our end. The brand we use cooks in 3 minutes, but different brands of noodles vary in cooking time, so we'd recommend still cooking according to the packet instructions😊

Reply
Tina - April 17, 2022, 9:50 p.m.

To replace star anise that is not readily available, I used a combination of 1/4tsp anise seed and 1/4tsp fennel seed to replace one star anise. The whole family LOVES this recipe! Thank you!

PUL Team - April 18, 2022, 2:04 a.m.

Thanks for the tip, Tina, it's so appreciated! Enjoy 😃

Reply
Weronika - April 4, 2022, 1:47 p.m.

I absolutely love it AND I’m not even soup person. Now all I have to do is force every single person in my family to learn this recipe by heart in case I get sick😅❤️

PUL Team - April 5, 2022, 5:23 a.m.

Aw we're so happy it's being enjoyed, Weronika, thanka a bunch!

Reply
Marceline - Dec. 29, 2021, 11:14 p.m.

Absolutely delicious and so easy to make! Loved how it was basically a one-pot recipe! The base method for making the soup has inspired me so much for my general soup-making process. Thank you for sharing <3

PUL Team - Dec. 30, 2021, 5:47 a.m.

Thank YOU for the glowing review, Marceline, it's so appreciated!

Reply
Akshita Batra - Nov. 29, 2021, 7:10 p.m.

Love Love Love it! Simple and Delicious.

Reply
Hethe - July 28, 2021, 1:55 p.m.

Such a great recipe!
Making it for my veganism opposing parents today and am sure to sweep them off their feet with it ;)

PUL Team - July 29, 2021, 6:07 p.m.

So glad the recipe has been enjoyed, Hethe, we hope your parents love it!

Reply
Amaara - July 24, 2021, 6:30 p.m.

I've made this 3 times and each time was better than the last!!

Reply
Melissa - July 23, 2021, 7:24 p.m.

I'm not vegan or vegetarian, but stumbled upon this recipe years ago when I was looking to make easy pho at home. Without the bones and all, using this recipe cuts the cooking time down by hours, so I gave it a try; It's been a staple recipe for me ever since. No joke, I had doubts it would taste like the real thing, but I'm still in shock to this day that it tastes identical to a bone-broth pho! It's simply delicious, thank you for sharing!

PUL Team - July 25, 2021, 8:54 p.m.

We're so grateful you found the review and have been enjoying the pho, Melissa! It means so much 🌻

Reply
Jule - July 15, 2021, 10:29 a.m.

I have been making this recipe again again and again over the past years. I highly recommend smoked tofu and just a dash white miso in the soup to bring the flavours out even more (even miso is defenitely not something you usually put into pho...). Even my non-vegan parents approve.

PUL Team - July 18, 2021, 1:49 a.m.

Such a lovely compliment, Jule! Love the idea to use smoked tofu as well :)

Reply
Céline - July 10, 2021, 11:15 p.m.

It was my first ever pho. It is very special. An interesting recipe but nothing that I will have on a weekly basis. Because I am not that used to the pho taste.

PUL Team - July 16, 2021, 4:35 a.m.

Oooh we're honoured to have been your first pho experience, Céline! We've found that we enjoy pho more when we eat it more often so that's totally fair 🙂

Reply
Kate - July 9, 2021, 12:23 a.m.

I love this recipe - have made it again and again over the past couple of years. I use buckwheat soba instead of the rice noodles which probably makes my version not-pho but it's delicious!

PUL Team - July 12, 2021, 2:55 a.m.

Buckwheat soba is a lovely idea, Kate, thank you! 😍

Reply
Ketzali - July 8, 2021, 5:55 p.m.

Really good vegan Pho that reminded us of Vietnam!

Reply
Tessa - March 27, 2021, 3:37 p.m.

LOVED this recipe! Just made it for dinner tonight and my husband and I have full and nourished happy bellies. ❤

PUL Team - April 2, 2021, 5:57 p.m.

Thank you for the lovely review, Tessa! We love happy and nourished bellies 🥰

Reply