Description
This Vegetarian Pho recipe offers a deeply aromatic and flavorful broth infused with charred onions, ginger, and an array of warm spices, paired with tender rice noodles, pan-seared tofu, and fresh vegetable garnishes. Perfect for a comforting and wholesome bowl of Vietnamese-style noodle soup without any meat.
Ingredients
Scale
Broth Ingredients
- 2 large yellow onions, halved with skin on
- 4-inch piece fresh ginger, halved lengthwise
- 5 whole star anise
- 2 cinnamon sticks
- 4 whole cloves
- 1 tbsp coriander seeds
- 1 black cardamom pod
- 10 cups filtered water
- 1 cup dried shiitake mushrooms
- 3 tbsp soy sauce
- 1 tbsp yellow rock sugar
- 2 tsp sea salt
- 1 tbsp mushroom seasoning powder
Noodles and Toppings
- 1 lb dried wide rice sticks (pho noodles)
- 14 oz extra-firm tofu, sliced and pan-seared
- 2 cups bok choy florets
- 2 cups fresh bean sprouts
- 1 bunch Thai basil
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 2 Thai chilies, thinly sliced
- 2 tbsp Hoisin sauce
- 1 tbsp Sriracha
Instructions
- Char aromatics: Char the halved onions and ginger directly over a gas flame or in a hot dry cast iron skillet until the cut sides are deeply blackened and fragrant, enhancing their smoky depth for the broth.
- Toast spices: Toast star anise, cinnamon sticks, cloves, coriander seeds, and black cardamom in a small skillet over medium-low heat for 2 to 3 minutes until aromatic to release their essential oils.
- Combine broth ingredients: In a large stockpot, add the charred onions and ginger, toasted spices, dried shiitake mushrooms, and 10 cups of filtered water. Stir in yellow rock sugar, soy sauce, and mushroom seasoning powder.
- Simmer broth: Bring the mixture to a boil over high heat, then reduce to a low simmer. Simmer uncovered for 45 minutes to concentrate and meld the umami flavors.
- Prepare noodles: Soak the dried wide rice sticks in hot water for 15–20 minutes until they become pliable but still maintain some bite (al dente). Drain and set aside.
- Strain broth: Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids except for the soaked mushrooms, which can be sliced and reserved for garnish. Taste and adjust seasoning with additional sea salt if needed.
- Assemble pho bowls: Divide the soaked noodles, pan-seared tofu slices, and fresh bok choy florets evenly into four large serving bowls.
- Serve: Ladle the boiling hot broth over the ingredients in each bowl to gently cook the bok choy. Serve immediately with fresh bean sprouts, Thai basil, chopped cilantro, lime wedges, thinly sliced Thai chilies, hoisin sauce, and sriracha on the side for guests to customize their bowls.
Notes
- Char the onions and ginger well to deepen the broth’s flavor with smokiness.
- Use filtered water for the cleanest broth taste.
- Soaking the noodles rather than boiling preserves their texture.
- Pan-searing tofu adds a crispy texture contrast to the soft noodles.
- Adjust the salt and sweetness of the broth to your taste before serving.
- Serve garnishes separately to allow customization of spice and freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Keywords: vegetarian pho, Vietnamese noodle soup, aromatic broth, tofu pho, vegetarian Vietnamese recipe, pho broth vegetarian, plant-based pho
