Vegetarian Pho Recipe

Name: Vegetarian Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the broth; 1 small unpeeled onion, quartered; 2 unpeeled shallots, halved; 8 garlic cloves, halved; ginger, coarsely sliced; 2 (3 inch) cinnamon sticks; 2 star anise pods; 4 cloves; 8 cups clear vegetable stock; 3 tablespoons soy sauce; salt (to taste); for the soup; 1 lb rice noodles; 8 ounces seitan or 8 ounces fried tofu, sliced; 6 scallions, thinly sliced (both green and white parts); 1 1/2 cups bean sprouts (approx); mint (a big handful, to taste) or cilantro leaf, left whole (a big handful, to taste); 1 lime, cut into wedges (for serving); hoisin sauce (to taste); sriracha chili paste (to taste)

Servings: persons

for the broth
1 small unpeeled onion, quartered
2 unpeeled shallots, halved
8 garlic cloves, halved
ginger, coarsely sliced
2 (3 inch) cinnamon sticks
2 star anise pods
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce
salt (to taste)
for the soup
1 lb rice noodles
8 ounces seitan or 8 ounces fried tofu, sliced
6 scallions, thinly sliced (both green and white parts)
1 1/2 cups bean sprouts (approx)
mint (a big handful, to taste) or cilantro leaf, left whole (a big handful, to taste)
1 lime, cut into wedges (for serving)
hoisin sauce (to taste)
sriracha chili paste (to taste)

1
To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat.
2
While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.
3
When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.

890

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: for the broth, 1 small unpeeled onion, quartered, 2 unpeeled shallots, halved, 8 garlic cloves, halved, and more.

Yes, Vegetarian Pho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Pho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions