Main image of Vegan Pho - Vietnamese Noodle Soup

Vegan Pho - Vietnamese Noodle Soup

45 min



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.



45 min


10 min


35 min


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  • 1
    medium yellow onion, quartered
  • 2
    medium shallots, peeled, 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
  • 3
    star anises
  • 1 tsp (5 mL)
    vegetable oil
  • 5 cups (1200 mL)
  • 1
    vegetable bouillon cube
  • 2 Tbsp (30 mL)
  • 1 tsp (5 mL)
    rice vinegar (optional)
  • 1
    medium 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)
  • 11.4 oz (325 g)
    firm tofu, pressed, thinly sliced

Optional (but highly recommended) garnishes

  • fresh basil
  • fresh bean sprouts
  • fresh jalapeño
  • fried onions
  • hoisin sauce
  • lime slices
  • sliced green onion
  • small raw radish
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  1. In a medium pot on high heat, place the onion, shallots, garlic, ginger, cinnamon stick, peppercorns, cloves, and star anise and dry roast until fragrant, about 2 minutes, stirring continuously.
  2. Then add the oil and continue to sauté for another 60 seconds before adding the water and crushing in the vegetable bouillon cube. Bring to a boil, then reduce to a simmer, partially cover and cook for 25 min to allow the flavours to meld.
  3. To prepare the tofu, heat the oil in a large pan on high heat, and sprinkle salt to evenly cover the base of the pan.
  4. Add the sliced tofu to the pan, decrease the heat to medium-high and do not disturb until golden, about 5 - 8 minutes. Then flip and allow the other side to cook; again, do not disturb until golden, about 5 minutes. Disturbing the tofu too much while they cook can cause them to crumble. Remove from heat and set aside.
  5. Add a strainer to the top of a large pot on medium-high heat and drain the broth from step #2, straining out the onions, garlic, ginger and spices. To this broth, add the soy sauce, vinegar, carrot, broccoli and mushrooms, and partly cover, allowing to simmer for about 5 minutes.
  6. While the veggies cook, add the rice noodles to a pot or large bowl on high heat and cover with boiling water. Allow the noodles to sit in the hot water until al dente, about 1 minute. Drain and set aside.
  7. To prepare the noodle bowl, simply divide the noodles between the bowls, ladle veggies and broth on top, add the cooked tofu and load the bowl with desired garnishes. Serve immediately and enjoy while hot!


  • Variation: use edamame as a plant-based protein to save time compared to frying the tofu. If adding edamame, add at the same time as the carrots.


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

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 43%

dry white rice noodles

Proteins 10%

firm tofu

Fruits & Veggies 47%

medium yellow onion

medium shallot

clove garlic

fresh ginger

medium carrot

medium broccoli

button mushroom


firm tofu


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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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 😃

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!

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!

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

Love Love Love it! Simple and Delicious.

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!

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

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

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 🌻

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 :)

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 🙂

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! 😍

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

Really good vegan Pho that reminded us of Vietnam!

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 🥰