Sunday, October 10, 2021

Vietnamese Pho

This is a delicious, vegan version of the most popular noodle soup bowl in the world. Vietnamese Pho bowl is a comforting bowl and uses beef. This version of mine uses tofu as beef substitute. This simple and comforting bowl with toppings can satisfy any craving for flavorful food - the secret is the broth.

Just like I said, the secret is in the broth. If you want to taste authentic Pho, do not think to skip the steps for making the broth. This makes it stand out from the rest of the soups. Onion and ginger are charred and boiled with toasted spices. This adds tons of flavor. Star anise, cinnamon, coriander, and cloves make magic in the broth and the flavor stands out. 

Tofu is used here as meat substitute. In our home, we love pan fried tofu with sirach and hoisin sauce in this soup. It adds a depth of flavor. Carrrots are also boiled with onion and ginger while cooking the broth, but i like more veggies in my bowl, so added thin matchsticks later. Add carrots as per preference. Also, this is to be served hot. If serving later, while assembling add hot broth.

This recipe is part of my culinary journey around the world exploring noodles from different regions of the world. In this journey I have veganized many recipes. I am doing this for Blogging Marathon where we share three days a week and for every week in a month. Here is a list of noodles I have shared so far. Make sure to try and do please leave a comment.

Also, linking this to Souper Sundays by Deb of Kahakai Kitchen. Check her page for more details to join Souper Sundays.

I am also linking this to Sundays on Silverado, Inspire Me Monday.

Serves 2 to 4

For the broth

Water - 5 cups
Salt - 1/2 tsp
Coriander seeds - 1 tsp
Star anise - 1
Cinnamom- 3-in. piece
Cloves - 2
Onion - 1, halved
Ginger - 2-in piece, sliced
Oil - 1 tsp
Soy sauce - 2 tsp

For tofu:

Tofu - 4 oz.,  cubed
Siracha  - 1 tsp
Hoisin sauce - 1 tsp


Carrot - 3/4 cup, thin matchsticks
Cabbage - 1 cup, sliced
Broccoli - 1 cup, small florets
Snow peas - 12, halved
Green onions - 2 to 3, sliced
Cilantro - 1 tbsp, chopped
Thai chili - 1 or 2 , thinly sliced
Bean sprouts - 1/2 cup
Lime wedges


Apply oil on onion and ginger and broil for 5 minutes till it gets a little charred. This can be done on stovetop too.

Dry roast the star anise, cloves, coriander, and cinnamon for 2-3 minutes till fragrant.

In a pot add water, charred onion, ginger, roasted spices and bring to a boil. Add salt and soy sauce and simmer for 20-25 minutes.

Switchoff the flame. Filter the broth and discard the remaining.

When the broth is simmering, add siracha and hoisin sauce to tofu cubes. Heat a pan, drizzle a teaspoon oil. Add the tofu cubes and cook for 2-3 minutes, flipping the sides. Sset side.

In the meantime, bring water to boil and soak the noodles for 8 minutes. Set aside.

Bring the flavored broth to boil with carots and snow peas. Simmer for 2 minutes. Add  cabbage and broccoli and simmer for 2 more minutes. Remove from flame.

To assemble:

Divide the noodles in 2 to 4 bowls depending on serving size. Add the toppings - tofu, cilantro, sprouts, green onions as desired. Ladle the broth into the bowl. Garnish with sliced Thai chilies. Serve immediately.


  1. I love pho and your broth is so flavorful. Love this A to Z noodle series of yours. Great.

  2. Pho is one of my favorites and this one looks delicious. Thanks for sharing it with Souper Sundays this week.

  3. I'm always on the lookout for ways to veganize pho which I usually eat in a Vietnamese restaurant but would like to eat at home. Your recipe looks delicious

    1. Thanks, Judee! Making them at home is easy and we enjoy this delicious bowl often. I am sure you'd love too!

  4. what a flavorful broth you got there very nice.

  5. That flavorful broth must have made this veganized noodles yummy.