Forktionary

Vegetarian Pho Recipe

Experience the rich, savory depths of Vietnamese Pho without the meat! This vegetarian recipe delivers a fragrant and flavorful broth, perfectly complemented by chewy rice noodles, tender seitan or tofu, and a vibrant array of fresh herbs. Customize your bowl with lime wedges, hoisin sauce, and chili garlic sauce for an unforgettable culinary journey.

Prep Time 20 mins
Cook Time 600 mins
Calories 468.3 kcal
Protein 15g
Rating 4.5 (13 Reviews)
Vegetarian Pho 52

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegetarian Pho

  • 1 large onion
  • 4 shallots
  • 4 cloves garlic
  • 1 inch ginger
  • 3 cinnamon sticks
  • 2 star anise
  • 6 whole cloves
  • 8 cups vegetable broth
  • 1/4 cup soy sauce
  • 1 pinch salt, or to taste
  • 8 ounces dried rice noodles
  • 8 ounces seitan or firm tofu
  • thinly sliced scallions (for garnish)
  • bean sprouts (for garnish)
  • fresh basil leaves (for garnish)
  • lime wedges (for garnish)
  • hoisin sauce (for customization)
  • chili garlic sauce (for customization)
  • fresh cilantro (for garnish)
  • fresh mint (for garnish)

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How to Make Vegetarian Pho

  1. Heat a large pot (6-8 quarts) over medium-high heat.
  2. Add 1 large onion (chopped), 4 shallots (minced), 4 cloves garlic (minced), 1 inch ginger (minced), 3 cinnamon sticks, 2 star anise, and 6 cloves. Dry-roast, stirring frequently, until vegetables begin to caramelize (about 5-7 minutes).
  3. Pour in 8 cups vegetable broth and 1/4 cup soy sauce. Bring to a boil over high heat.
  4. Reduce heat to medium-low, cover, and simmer for 25 minutes.
  5. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
  6. Taste and adjust seasoning with salt to your preference.
  7. Keep broth warm over low heat.
  8. While broth simmers, prepare rice noodles: Place 8 ounces dried rice noodles in a large bowl. Cover with boiling water and let soak for 20 minutes.
  9. Add 8 ounces seitan or firm tofu (cubed) to the warm broth. Simmer until heated through (about 5 minutes).
  10. Drain the soaked rice noodles.
  11. Divide noodles evenly among 4-6 large bowls.
  12. Using a slotted spoon, distribute seitan/tofu among the bowls.
  13. Ladle hot broth over noodles and toppings.
  14. Serve immediately with a platter of thinly sliced scallions, bean sprouts, fresh herbs (basil, cilantro, mint), lime wedges, hoisin sauce, and chili garlic sauce for individual customization.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

13g

Fat

1g

Carbs

35g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Tofu & Tempeh Recipes Asian Vietnamese Healthy Vegetarian Vegan

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Cuisine Preparation Occasion Clear Soups Soups Stews Vegetables Asian Vietnamese Easy Vegan Vegetarian Dietary Pasta Rice And Grains Taste Mood Savory 3 Steps Or Less