Vegetarian Pho Bo (Vietnamese Beef Noodle Soup)
Experience the bold, aromatic flavors of Vietnam with this Vegetarian Pho Bo, a delightful twist on traditional Vietnamese beef noodle soup. This plant-based recipe preserves the essence of pho with a richly spiced broth made from charred onion, ginger, and an array of fragrant spices like cinnamon, star anise, and coriander seeds. Loaded with vegetables like daikon radish, carrot, and shiitake mushrooms, it delivers layers of umami without the meat. Tender rice noodles and golden pan-fried tofu form the heart of this satisfying dish, while the vibrant garnishes—fresh basil, mint, cilantro, and crunchy bean sprouts—bring brightness and textural contrast. Served with lime wedges, hoisin, and Sriracha sauces for personalized seasoning, this vegetarian pho is perfect for a cozy dinner or a soul-soothing lunch. Ready in just 90 minutes, it’s an authentic way to enjoy Vietnamese flavors while embracing a meatless lifestyle.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 large onion
- 1 4-inch piece ginger
- 1 piece cinnamon stick
- 2 pieces star anise
- 3 pieces cloves
- 1 tablespoon coriander seeds
- 1 pod black cardamom
- 2 medium carrot
- 1 medium daikon radish
- 100 grams shiitake mushrooms
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- 200 grams tofu
- 100 grams bean sprouts
- 1 cup fresh basil
- 1 cup fresh mint
- 1 cup fresh cilantro
- 2 whole lime
- 4 tablespoons hoisin sauce
- 4 tablespoons Sriracha sauce
Instructions
Peel the onion and ginger, then slice the onion in half and the ginger lengthwise.
Place the onion halves and ginger on a baking sheet, cut side up, and roast under a broiler for about 5 minutes or until they get a good char.
In a large pot, toast the cinnamon, star anise, cloves, coriander seeds, and black cardamom over medium heat until fragrant, about 3-4 minutes.
Add the charred onion, ginger, carrots, daikon, and shiitake mushrooms to the pot along with 10 cups of water.
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 45 minutes to infuse the flavors.
In the meantime, cook the rice noodles according to package instructions, rinse under cold water, and set aside.
Cube the tofu and pan-fry it in a little oil until golden on all sides. Set aside.
After the broth has simmered, strain it through a fine sieve or cheesecloth into another pot, discarding the solids.
Season the strained broth with soy sauce, salt, and sugar. Taste and adjust seasoning if needed.
To serve, divide the cooked noodles into bowls, pouring the hot broth over the noodles. Top with pieces of pan-fried tofu.
Garnish generously with bean sprouts, fresh basil, mint, and cilantro.
Serve with lime wedges, hoisin sauce, and Sriracha sauce on the side for each person to customize their bowl.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 21.4 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 531 mg | 41% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1416 mg | 30% | |
*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.
