Vegan Vietnamese Pho with Tofu and Herbs
Comfort in a Bowl: Vegan Vietnamese Pho 🍜🌱
There's nothing quite like a steaming bowl of pho. This vegan version has a broth that’s deep, fragrant, and clear, thanks to charred onion and ginger and warm, toasted spices. It’s a hug in a bowl.
The key is patience—letting the broth simmer slowly to develop its complex flavor. Topped with crispy tofu and a mountain of fresh, vibrant herbs, it’s a DIY meal that’s as fun to eat as it is delicious.
Perfect for a cozy weekend project or when you need the ultimate comfort food.
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Difficulty: Intermediate (due to broth-making)
Per Serving: Approximately 450-550 calories (depends on noodle and tofu amount).
2 large yellow onions, halved
1 large hand of ginger (about 4 inches), halved lengthwise
3-inch piece of cinnamon stick
1 cardamom pod (optional)
8 cups good-quality vegetable broth (low sodium)
3 tbsp soy sauce or tamari
1 tbsp coconut sugar or maple syrup
2 pieces dried shiitake mushrooms (adds great umami)
1 medium daikon radish, peeled and chopped (optional, for sweetness)
14 oz block extra-firm tofu, pressed and cut into cubes or slices
1 tbsp neutral oil (avocado, canola)
1 tbsp soy sauce or tamari
8 oz dried flat rice noodles (Banh Pho)
Fresh Herbs & Toppings (The "Garnish Bar"):
1-2 limes, cut into wedges
1-2 fresh Thai bird's eye chilies or jalapeño, thinly sliced
1 bunch fresh cilantro, chopped
1 bunch fresh Thai basil or regular basil
1 bunch fresh mint (optional)
2-3 scallions, thinly sliced
Hoisin sauce and Sriracha, for serving
1. Char the Aromatics (This is KEY):
Preheat your broiler. Place the halved onions and ginger on a baking sheet, cut-side up. Broil for 5-10 minutes until they are deeply charred and blackened in spots. This step is essential for the classic pho flavor.
Alternatively, you can char them directly over a gas stove flame using tongs.
While the aromatics are charring, add the cinnamon, star anise, cloves, cardamom, and coriander seeds to a dry skillet over medium-low heat. Toast for 3-5 minutes, shaking the pan, until they are fragrant. Be careful not to burn them.
In a large stockpot, combine the vegetable broth, water, charred onions and ginger, toasted spices, dried shiitake mushrooms, daikon radish, soy sauce, and coconut sugar.
Bring to a boil, then reduce the heat to low and let it simmer, partially covered, for at least 1 hour. For a more intense flavor, let it go for 1.5 hours.
While the broth simmers, heat the oil in a non-stick skillet over medium-high heat. Add the pressed tofu and pan-fry until golden brown on all sides.
In the last minute of cooking, add 1 tbsp of soy sauce and toss to coat the tofu, creating a light glaze. Set aside.
5. Prepare the Noodles & Toppings:
Cook the rice noodles according to package directions. Usually, this involves soaking in hot water until soft and pliable. Drain and rinse with cold water to stop the cooking.
Prepare all your fresh herbs and toppings: wash the bean sprouts, chop the herbs, slice the chilies and scallions, and cut the limes.
Once the broth is ready, strain it through a fine-mesh sieve into a clean pot. Discard the solids. Season to taste with more soy sauce for saltiness or a pinch more sugar for balance. Keep the broth hot.
Divide the cooked rice noodles among four large bowls. Top with the pan-fried tofu.
Ladle the piping hot broth over the noodles and tofu.
Let everyone top their own bowl with the fresh bean sprouts, herbs, sliced chilies, scallions, and a squeeze of lime juice. Serve immediately with hoisin and sriracha on the side.
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