Vegetarian Authentic Vietnamese Beef Pho
Dive into the vibrant flavors of Southeast Asia with this Vegetarian Authentic Vietnamese Beef Pho—a plant-based twist on a classic comfort dish. This recipe masterfully recreates the aromatic essence of traditional pho using spices like cinnamon, star anise, and cloves, alongside charred onion and ginger, to craft an irresistible broth rich in umami. Tender rice noodles, golden tofu cubes, and sautéed mushrooms form the hearty base, while fresh toppings like bean sprouts, cilantro, basil, and lime inject bursts of freshness into every bite. Perfectly balanced and deeply nourishing, this vegetarian Vietnamese pho delivers authentic taste without compromising on flavor. Ready in just over an hour, it’s the ultimate dish for cozy nights or impressing guests with a bowl of soul-soothing goodness.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 200 grams Extra firm tofu
- 1 large Onion
- 1 2-inch piece Ginger
- 2 medium Carrots
- 1 medium Daikon radish
- 1 Cinnamon stick
- 5 pieces Star anise
- 4 whole Cloves
- 1 teaspoon Coriander seeds
- 1 teaspoon Fennel seeds
- 3 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 200 grams Mushrooms
- 100 grams Bean sprouts
- 1 handful Fresh cilantro
- 2 Green onions
- 1 handful Fresh basil
- 1 Lime
Instructions
Begin by preparing your aromatic broth. Slice the onion in half and ginger lengthwise. Char the onion and ginger directly on the stovetop or in an oven until they are blackened, then set aside.
In a large pot, dry roast the cinnamon stick, star anise, cloves, coriander seeds, and fennel seeds over medium heat for a couple of minutes until they're fragrant.
Add the charred onion and ginger to the pot with the roasted spices. Fill the pot with about 8 cups of water.
Add the carrots, daikon radish, soy sauce, brown sugar, and salt to the pot.
Let the broth simmer uncovered for an hour to allow the flavors to develop.
While the broth is simmering, prepare your tofu. Cut it into bite-sized cubes and fry until golden brown on all sides. Set aside.
Clean and slice the mushrooms, then sauté them until they're cooked through. Set aside.
Cook the rice noodles according to the package instructions, then strain and rinse under cold water to stop cooking. Set aside.
After the broth has simmered for an hour, strain it through a fine-mesh sieve to remove solids. Return the clear aromatic broth to the pot and keep it warm.
To assemble the pho, divide the cooked noodles into serving bowls.
Top each bowl with fried tofu cubes, sautéed mushrooms, and plenty of fresh bean sprouts.
Ladle hot broth over each bowl ensuring everything is submerged.
Garnish with fresh cilantro, sliced green onions, basil leaves, and lime wedges. Serve immediately and adjust the flavors with additional soy sauce, lime juice, or fresh herbs to taste.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 5225 mg | 227% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 39.0 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1891 mg | 145% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3572 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
