Fast & Easy Vegetarian Pho

Fast easy vegetarian pho

What I love about pho is all the fresh ingredients. Vietnamese food does a fabulous job of incorporating fresh produce in their dishes. Broth really makes pho shine, but usually pho is made with beef broth and I'm vegetarian. In this recipe, I've made pho using quality homemade vegetable broth and baked tofu as "meat". It is also important to cook the rice noodles just right. Overcooked noodles can really ruin the pho experience.



1 quart (946g) vegetable broth, no to low sodium
1 quart (946g) water
1 (150g) onion
3 inches (55g) ginger
5 slices (40g) bacon, vegetarian
1 tbsp (15g) brown sugar
3 tsps (18g) salt
1 tsp (6g) white pepper
1 stick (3g) cinnamon
1 (1g) star anise, whole
1 (1g) clove, whole
2 (1g) cardamom, whole

Noodles and Garnish

16 ozs (454g) rice noodle
1 (85g) baked tofu, sliced 1 minute
1 (97g) lime, wedges 1 minute
1 (14g) jalapeno, slices 1 minute
4 stalks (35g) green onion, chopped 1 minute
4 tbsps (35g) cilantro, chopped 1 minute
1 cup (30g) basil, Thai variety
4 tbsps (60g) Sriracha hot chili sauce
4 tbsps (60g) hoisin sauce


  1. In a large bowl, soak the rice noodles in room temperature water.
  2. Combine all the broth ingredients in a large pot and bring to a boil. Simmer for at least 30 minutes. 30 minutes
  3. In another pot, fill with water and bring to a boil. 5 minutes
  4. Drain the rice noodles and cook until almost tender. You want the noodles to be slightly under-cooked so that the soup doesn't make the noodles soggy and unappetizing. 5 minutes
  5. Divide the noodles into 4 serving bowls, along with all the garnishes - tofu, lime, jalapeno, green onions, cilantro, and basil. 1 minute
  6. When the broth is ready, ladle enough broth to fully cover all the ingredients in each serving bowl. 1 minute
  7. Serve with the Sriracha and hoisin sauce on the side. Enjoy while hot!
Fast easy vegetarian pho ndata