Hearty & Delightful Vegetarian Pho Recipe

Ingredients

2 medium onions, peeled and halved
1 large piece of ginger (approx. 70g), halved lengthwise
3 cinnamon sticks
2 star anise
4 cloves
1 teaspoon coriander seeds
1 teaspoon fennel seeds
8 cups of vegetable broth
2 tablespoons soy sauce
2 tablespoons brown sugar
200g flat rice noodles
200g firm tofu, pressed and cut into slices
2 tablespoons vegetable oil
2 spring onions, thinly sliced
2 cups bean sprouts
1 cup fresh herbs (cilantro, mint, or Thai basil)
2 limes, cut into wedges
2 red chillies, sliced
Hoisin sauce, to serve
Sriracha sauce, to serve

Steps and instructions

Preheat your oven to 450°F (230°C). Place the onions and ginger on a baking sheet and roast for about 30 minutes, or until they start to blacken.
While the onions and ginger are roasting, toast the cinnamon sticks, star anise, cloves, coriander seeds, and fennel seeds in a large pot over medium heat for about 3 minutes, or until fragrant.
Add the roasted onions and ginger to the pot along with the vegetable broth, soy sauce, and brown sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
While the broth is simmering, prepare the rice noodles according to the package instructions. Rinse them under cold water, drain, and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the tofu slices and fry until they are golden brown on each side. Once done, remove the tofu from the skillet and set aside.
Strain the broth through a fine-mesh sieve into another pot and discard the solids. Bring the strained broth back to a simmer.
Divide the noodles and tofu among serving bowls. Ladle the hot broth over the noodles and tofu in each bowl.
Garnish each bowl with spring onions, bean sprouts, fresh herbs, lime wedges, and sliced chillies.
Serve the pho with hoisin sauce and Sriracha sauce on the side for guests to add to their liking.

Tools for making

Cutting board - For chopping onions, ginger, and spring onions.
Knife - To cut and slice the vegetables and tofu.
Baking sheet - To roast the onions and ginger in the oven.
Large pot - For simmering the broth.
Skillet - To fry the tofu.
Fine-mesh sieve - To strain the broth.
Bowls - To serve the pho.
Soup ladle - For scooping and serving the hot broth.
Tongs - To handle the tofu slices.

Recipe variations

Use different vegetables such as mushrooms, bok choy, or carrots in addition to or in place of tofu.
Add seitan or tempeh as a protein option instead of tofu.
Experiment with different types of noodles like udon noodles or soba noodles.
Add some spice by including sliced jalapenos or Thai bird's eye chilies.
Include different herbs like Thai basil, mint, or cilantro for added freshness.
Add a splash of coconut milk to the broth for a creamy twist.
For a smoky flavor, consider adding a small amount of liquid smoke to the broth.
Customize the toppings by adding sliced avocado, lime wedges, or crushed peanuts.
For a gluten-free option, use tamari instead of soy sauce and ensure the vegetable broth is gluten-free.
Make it spicy by adding a few dashes of hot sauce or chili paste to the broth.

Recipe overview

Savor the rich, warm flavors of Vietnamese cuisine right at home with this Vegetarian Pho recipe. Famously known for its fragrant and heartwarming broth, Pho is a staple Vietnamese dish that is enjoyed by many around the world. In our vegetarian version, we swap out the traditional meat for firm tofu, while still maintaining the aromatic and flavorful broth that Pho is known for. The recipe involves roasting onions and ginger to bring out their natural sweetness, then simmering them with spices and vegetable broth to create a deeply flavorful base. The Pho is served with flat rice noodles, golden brown tofu slices, and a healthy topping of fresh herbs, bean sprouts and lime, for a comforting and nourishing meal. Expect a harmonious balance of savory, sweet, and spicy flavors, along with varying textures from the soft noodles and crispy tofu. This Vegetarian Pho is sure to warm your soul and satisfy your tastebuds. Whether you're a longtime vegetarian or just looking to include more plant-based meals in your diet, this Pho recipe is a must-try. Enjoy!

Common questions

Can I use vegetable stock instead of vegetable broth? Yes, you can use vegetable stock as a substitute for vegetable broth in this recipe.
Can I use different types of noodles? While flat rice noodles are traditional for pho, you can experiment with different types of noodles such as udon or soba noodles if you prefer.
Can I add other vegetables to the pho? Absolutely! Pho is versatile, and you can add a variety of vegetables such as bok choy, sliced mushrooms, or snow peas to enhance the flavors and textures.
Can I make this recipe gluten-free? Yes, you can make this recipe gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce. Make sure to check the labels of your ingredients to ensure they are gluten-free.
How spicy is this recipe? The level of spiciness can be adjusted to your preference. If you prefer a milder flavor, you can reduce or omit the sliced chillies. If you enjoy spice, you can add extra Sriracha sauce or sliced chillies.
How long does this recipe take to make? The total time for making this recipe, including preparation and cooking, is approximately 1 hour and 15 minutes.
Can I make the broth in advance? Yes, you can make the broth in advance and store it in the refrigerator for up to 3 days. Reheat the broth before serving and assemble the pho with fresh noodles and garnishes.
Can I freeze the leftovers? While it is possible to freeze the leftovers, the texture of the noodles may change upon thawing. It is recommended to consume the pho fresh or store the broth separately from the noodles and toppings if you plan to freeze them.

Serving dishes and utensils

Large Pot - Used for simmering the broth.
Baking Sheet - Used for roasting the onions and ginger.
Fine-Mesh Sieve - Used for straining the broth.
Large Skillet - Used for frying the tofu.
Serving Bowls - Used for serving the pho.
Chopsticks - Utensils commonly used for eating pho.
Soup Spoons - Utensils commonly used for eating pho.
Ladle - Used for scooping and serving the broth.
Knife - Used for slicing the spring onions and chillies.
Cutting Board - Used for chopping and preparing ingredients.

Origin stories

Pho is a beloved dish hailing from Vietnam, its origins dating back to the 19th century. While this vegetarian version is a contemporary take, traditional Pho was typically a hearty beef soup. The dish was popularized in the northern region of the country and was heavily influenced by the French, who were colonizing Vietnam at the time. It's believed that the French penchant for consommé, a clear soup made from richly flavored stock, influenced the creation of Pho. The very name 'Pho' is thought to have been derived from 'pot-au-feu', a classic French beef stew. Just as the Vietnamese culture is a melding of influences, so is their cuisine, with Pho being a perfect example. This ubiquitous street food eventually found its way to every corner of Vietnam, and now to tables across the globe. Each bowl of Pho is a testament to its history, a delicious blend of past and present.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.