Our delicious Vegan Pho is the perfect recipe for you if you want to slurp up a big hot bowl of noodles.
Pho is a Vietnamese noodle soup traditionally served with fresh herbs and meat. The vegan version of this meal was easy to find around Vietnam as many people avoid eating meat for a few days a month. It is pronounced “Fuh”, just so you know!
We travelled around Vietnam for around six weeks and I lost count of how many bowls of Vegan Pho we had. I already knew back then that I needed to find the perfect recipe to keep enjoying this delicious noodle soup at home. This soup is a combination of many things we love: piping hot spiced broth, fresh greens, rice noodles and marinated tofu on the top.
I remember the first time making Pho, I was really impressed. The taste of my homemade Pho brought me back to Vietnam. My husband was over the moon too.
- To make the perfect broth, instead of using stock cubes make sure you are using a homemade broth. You can find our Easy Homemade Broth Recipe here.
- Use good quality spices. The flavour you can get from good quality spices is really different from what you get from the tasteless cheap stuff. Also, the fresher the spices, the more flavour you will get out of them. I realised this when we came back from our trip to India. I started cooking with spices that we got there and I noticed the change. Our meals had a way more intense flavour. I have been really picky about my spices since then.
- Follow our recipe to char the onion and ginger. This will give your Pho the taste you are looking for. But if you want to speed up the cooking time, you can cook the onion and ginger in a large pot with coconut oil. Make sure you heat the pot to medium-high heat to be able to slightly burn the ingredients. Before adding your spices, lower the heat.
Vegan Pho with Tofu
- 1 teaspoon coconut oil
- 2 onion quartered
- 2 to 3-inch piece fresh ginger halved lengthwise
- 5 cinnamon sticks
- 6 star anise
- 1/2 teaspoon chilli flakes adjust for extra spiciness
- 1 tablespoon black peppercorns
- 6 cloves
- 2 teaspoon coriander
- 3 tablespoon soy sauce or tamari
- 1,5 litre homemade stock
- 300 gr rice noodles
Toppings we use (feel free to use anything else!)
- Firm marinated tofu
- Pak choi
- Bean Sprouts
- Fresh herbs
- Char the onion and ginger placing them under the grill (broiler) for 10-15 minutes. Make sure you turn them around when they have charred on one side. This step will give your Pho a delicious smoky flavour.
- Heat a large pot to low heat and add the coconut oil. Incorporate the charred onion and ginger and the spices. Stir until fragrant. This shouldn't take longer than 30 seconds.
- Add the homemade vegetable broth and let it simmer for 20-30 minutes. Strain the broth and leave out the onion, ginger and spices.
- Add the soy sauce or tamari and salt to taste. You will need to adjust the salt depending on your stock. We normally have unsalted stock for our toddler so we add a good teaspoon of salt.
- For the tofu, cut it in cubes. Heat 1 tablespoon of oil in a frying pan to medium heat. Add the tofu. When it starts to golden, add 1 tablespoon of soy sauce and 1 teaspoon of sriracha sauce. Stir for 2 minutes and turn off the heat.
- Cook the rice noodles following the packet instructions. Normally it should be enough placing them in a large bowl with hot water for around 5 minutes. Make sure to leave them in cold water after to stop the cooking process.
- In a soup bowl place the rice noodles, add the broth, tofu and the rest of your toppings. Serve immediatly and slurp up!
For more delicious noodle soups, check our Vegan Miso and Tahini Ramen.