This quick and easy vegan pho will be ready in just over 30 minutes. This Vietnamese noodle soup with tofu is made with authentic Vietnamese spices minus the fish sauce to make this recipe fully vegetarian. If you're into noodle soups I am sure you will love this healthy vegan comfort food. It's so simple to make and so amazingly flavourful!
Prepare for a lot of Vietnamese food. I'm just falling in love with these amazing flavours. I've never had a chance to try a lot of Vietnamese dishes. I feel like Vietnamese cuisine has always been in the shadow of Thai and Malaysian food, and that is so unfair, don't you think?
I need to work on Vietnamese - Thai food ratio here. So why don't we start from this famous Vietnamese classic: Pho? Pho is an amazingly fragrant noodle soup. Seriously, all those spices and toppings will make your head spin. Traditionally it's cooked for hours, and I'm afraid it includes boiling decaying corpses of tortured animals. But not to worry, here's a speedy and cruelty-free version with tofu and without fish sauce.
I've got to admit, this Vietnamese spice mix is quite potent and distinctive, and it's not for everyone. But if you're a crazy Asian food lover, I'm sure Pho will become your favourite noodle soup in no time.
Ingredients you will need to make vegan pho:
- thick rice noodles
- vegetable stock cubes
- a piece of fresh ginger
- garlic cloves
- onions
- dried shiitake mushrooms
- fresh shiitake mushrooms
- a block of tofu
- cinnamon sticks
- cardamom pods
- coriander seeds
- cloves
- star anise
- coconut sugar
- tamari
- lime juice
- ground black pepper
- Himalayan salt
- olive oil
It's all about toppings:
- beansprouts
- fresh Thai basil
- fresh coriander
- fresh mint
- lime slices
- spring onions
- julienned carrot
- red chillies
- red chilli flakes
- chopped peanuts
- sriracha or other chilli sauce
For the full ingredient list, exact measurements, complete recipe method, please scroll down to the recipe card at the bottom.
Love this easy vegan noodle soup recipe? Then be sure to also have a look at these:
Vietnamese cold noodle salad - such a perfect summer lunch idea for Vietnamese food lovers.
Spicy kimchi ramen - if you love kimchi and if you love ramen I think you might be interested in this vegan noodle soup recipe!
Indonesian gado-gado salad - after you try that peanut butter lime coconut dressing, there is no going back...
Thai red curry noodle soup - who wants to join me and dive into this huge bowl of vegan Thai comfort food?
Spicy miso ginger soup with black soba noodles - yes, another noodle soup recipe, but can you blame me, really?! You've got to try this insanely flavoursome immunity booster!
If you make this vegan pho, leave a comment below and rate the recipe on the recipe card. And be sure to tag me on Instagram – @justynamanjari. I love seeing your creations! Can’t wait to see how this noodle soup turned out! I’ll share my favourite re-creations in my Insta stories!
Print
Easy vegan Pho
- Total Time: 40 minutes
- Yield: 4 people 1x
Description
This quick and easy vegan pho will be ready in just over 30 minutes. This Vietnamese noodle soup with tofu is made with authentic Vietnamese spices minus the fish sauce to make this recipe fully vegetarian. If you're into noodle soups I am sure you will love this healthy vegan comfort food. It's so simple to make and so amazingly flavourful!
Ingredients
- 300 g thick rice noodles
- 2 vegetable stock cubes
- 1 and 1/2 inch ginger
- 4 garlic cloves
- 2 medium onions
- 3 dried shiitake mushrooms
- 150 g fresh shiitake mushrooms
- 280 g block of tofu
- 2 cinnamon sticks
- 2 cardamom pods
- 1 and 1/2 tsp coriander seeds
- 2 cloves
- 4 star anise
- 2 tbsp coconut sugar
- 3 tbsp tamari
- 2 tbsp lime juice
- 3/4 tsp ground black pepper or to taste
- 1 tsp himalayan salt or to taste
- few tbsp of olive oil
- 7 cups of water
Toppings
- beansprouts
- fresh Thai basil
- fresh coriander
- fresh mint
- lime slices
- spring onions
- julienned carrot
- red chillies
- red chilli flakes
- chopped peanuts
- sriracha or other chilli sauce
Instructions
- Saute onion, garlic and ginger in a bit of olive oil for a few minutes. Add 2 vegetable stock cubes and 2 cups of water. Simmer for a few minutes. Blend everything in a jug blender and pour back to the pot.
- Add dried shiitake mushrooms, 2 tbsp tamari, lemon juice, coconut sugar and all the spices. Add 5 cups of water. Cook on a very low light for 10 minutes.
- Cut tofu into cubes and fry on a non-stick pan with 1 tbsp tamari. Add a tiny bit of oil if you’d like.
- Cut fresh shiitake mushrooms into slices and saute in a bit of olive oil.
- Prepare rice noodles according to instructions from the packaging.
- Your pho is ready. Serve with rice noodles, tofu and sauteed shiitake mushrooms. Go crazy with toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Vietnamese
Keywords: asian, comfort food, fragrant, noodle soup, vietnamese, vietnamese cuisine, vietnamese food, winter warmer
Love this vegan pho recipe? Pin this idea for later and make sure you follow me on Pinterest for more amazing vegan noodle soup recipes!
Eliyah says
Never had pho but these crazy photos really make me want to try to make this vegan pho asap.