Vietnamese vegetarian pho, or phở chay, is a rice-noodle soup served in a savory broth with vegetables, tofu, herbs, and lime. This home-friendly version builds depth with charred onion and ginger, mushrooms, and warming spices, making it a satisfying plant-based choice among Vietnamese recipes.
Ingredients
- 2 medium yellow onions, peeled and halved (about 300 g)
- 1 piece fresh ginger, about 4 oz (115 g), scrubbed and sliced lengthwise
- 12 cups water (2.84 L)
- 1 oz dried shiitake mushrooms (28 g)
- 8 oz daikon radish, peeled and cut into large chunks (225 g)
- 2 medium carrots, cut into large chunks (about 150 g)
- 1 medium apple, cored and quartered (about 180 g)
- 2 star anise pods
- 1 cinnamon stick, about 3 inches (7.5 cm)
- 1 teaspoon coriander seeds (2 g)
- 3 whole cloves
- 2 tablespoons soy sauce (30 ml), or gluten-free tamari
- 1 tablespoon granulated sugar (12 g)
- 1½ teaspoons fine salt (9 g), plus more as needed
- 12 oz dried flat rice noodles (340 g)
- 14 oz extra-firm tofu, drained and cut into ½-inch cubes (397 g)
- 1 tablespoon neutral cooking oil (15 ml)
- 2 cups bean sprouts (about 100 g)
- 1 cup Thai basil leaves (about 20 g), or regular basil
- 1 cup cilantro leaves and tender stems (about 20 g)
- 4 scallions, thinly sliced (about 40 g)
- 1 lime, cut into 4 wedges (about 60 g)
- 1 small red chile, thinly sliced (about 10 g), optional
Instructions
- Prepare the ingredients. Halve the peeled onions and slice the ginger lengthwise so the cut surfaces can brown. Cut the daikon, carrots, and apple into large pieces. Drain the tofu, pat it dry, and cut it into cubes. Rinse the herbs and bean sprouts, slice the scallions and chile, and arrange the garnishes so they are ready when the soup is served. Measure the spices, soy sauce, sugar, and salt.
- Char the onion and ginger, 10 minutes. Heat a large, heavy skillet over medium-high heat without oil. Place the onion and ginger cut-side down in the hot skillet. Cook until the cut surfaces have dark brown patches, turning the pieces once or twice so they char in several places. This gives the broth a rounded, lightly smoky aroma; avoid burning them until they are bitter. Transfer them to a large soup pot.
- Toast the spices, 2 minutes. Add the star anise, cinnamon, coriander seeds, and cloves to the same skillet. Toast over medium heat, shaking the pan frequently, until fragrant, about 2 minutes. Tip them into the pot with the onion and ginger. If you have a spice bag or a piece of clean cheesecloth, you can bundle the spices for easier straining, but it is not essential.
- Simmer the broth, 45 minutes. Add the water, dried shiitakes, daikon, carrots, and apple to the pot. Bring the liquid to a boil, then lower the heat and simmer gently, partly covered, for 45 minutes. A quiet simmer extracts flavor without making the broth cloudy or reducing it too quickly. While it simmers, check that the vegetables remain submerged; add a little hot water only if necessary.
- Strain and season the broth. Set a fine-mesh strainer over a clean pot or heatproof bowl and carefully pour the broth through it. Discard the spent vegetables and spices, or save the shiitakes if you want to slice them and use them as a topping. Stir the soy sauce, sugar, and salt into the broth. Taste it: it should be aromatic and savory, with enough salt to stand up to the noodles. Add salt in small pinches if it tastes flat, or a splash of water if it tastes too intense.
- Cook the noodles, about 5 minutes. Prepare the rice noodles according to their package directions; many flat rice noodles take about 5 minutes in boiling water, but thickness and brand can change the time. Stop when they are tender but still springy. Drain and rinse briefly under cool water to remove excess surface starch, then divide among four large soup bowls. Do not leave the cooked noodles sitting in hot water, where they can turn soft and sticky.
- Brown the tofu, about 8 minutes. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu in one layer and cook, turning the cubes occasionally, until several sides are golden, about 8 minutes. If the pan is small, cook in batches rather than crowding the cubes; crowded tofu steams and is less likely to brown. Keep the tofu warm while you bring the strained broth back to a gentle boil.
- Build the bowls and serve. Ladle the hot broth over the noodles, dividing it evenly. Add tofu, bean sprouts, basil, cilantro, scallions, and chile to each bowl. Serve immediately with a lime wedge for each person to squeeze into the broth. The herbs and sprouts are added at the table so they stay fresh and crisp rather than wilting in the pot.
Tips
- Use the right spice balance. Star anise and cinnamon are the most recognizable pho aromas, while coriander and cloves fill out the background. If you cannot find whole star anise, use a small pinch of ground anise only as a last resort; it disperses into the broth and can taste sharper, so start with very little. Whole spices are easier to strain and give you better control.
- Adjust salt after straining. Broth strength depends on the size of the pot and how much liquid evaporates. Season only after the vegetables and spices are removed, then taste again with a spoonful of noodles. Soy sauce contributes salt as well as savoriness, so add extra salt gradually.
- Dry the tofu well. Pressing tofu under a weight is not required, but patting the surface dry helps it brown. Use extra-firm tofu for cubes that hold their shape. Soft tofu can be used, but add it directly to the bowls instead of frying it, since it breaks more easily.
- Keep the broth clear and the noodles separate. Simmer gently rather than boiling hard, and strain before seasoning. Rice noodles release starch as they sit, so put them in individual bowls and add broth just before serving instead of storing noodles in the soup pot.
Serving Suggestions
Serve the soup as a complete meal in deep bowls, with a small plate of extra bean sprouts, basil, cilantro, lime, and chile in the center of the table. Diners can add the garnishes they like and squeeze in lime a little at a time. Lime brightens the savory broth; if you enjoy more heat, add sliced chile or a spoonful of chile sauce at the table rather than making the entire pot spicy.
For a larger meal, pair the pho with fresh vegetable spring rolls, a simple cucumber salad, or crisp Vietnamese-style pickled vegetables. Keep side dishes light and fresh so they complement the fragrant broth instead of competing with it. If serving guests, warm the bowls with hot water, empty and dry them, then portion the noodles and toppings before ladling in broth. Hot bowls help the soup stay warm while people add herbs and lime.
Variations
Add more vegetables: Thinly sliced bok choy, napa cabbage, or mushrooms can go into the broth during the final few minutes of cooking. For a firmer texture, briefly blanch them separately and add them to the bowls. Avoid simmering delicate greens for the full broth time, when they would become limp and lose their fresh color.
Make it gluten-free: Rice noodles are naturally made without wheat, but check the package for shared ingredients or processing details if gluten avoidance is important. Replace soy sauce with gluten-free tamari. The flavor is close, though some tamari is saltier, so start with less and adjust after tasting.
Use a richer mushroom broth: Replace up to half of the water with unsalted vegetable stock, or add a few more dried shiitakes. Dried shiitakes are a practical source of deep, savory flavor in a vegetarian broth. If they are unavailable, use fresh mushrooms, but the broth will taste lighter and less concentrated; add them with the daikon and carrots.
Make it more filling: Add seared tempeh, edamame, or extra tofu to the bowls. Tempeh has a firmer, nuttier bite, while edamame gives a sweeter, softer contrast. For a different texture, use thin rice vermicelli, but follow its package timing because it cooks faster than many flat pho noodles.
Storage and Reheating
For best texture, store the broth, noodles, tofu, and fresh garnishes separately. Refrigerate everything within 2 hours of cooking in covered containers. The broth and cooked tofu keep for 3–4 days in the refrigerator; cooked rice noodles are best within 2 days because they can dry out or become gummy. Keep herbs, sprouts, and cut lime separate, and use delicate fresh garnishes within a day or two.
Reheat only the broth and tofu you plan to eat in a saucepan until steaming, then check that leftovers reach 165°F (74°C), the USDA FSIS recommendation for reheated leftovers. Add the hot broth to a bowl of noodles and fresh toppings. If stored noodles have clumped, loosen them with a brief dip in hot water, drain well, and then assemble. Freeze broth without noodles or fresh herbs for up to 3 months for best quality; thaw it in the refrigerator before reheating. Do not freeze the assembled soup, since noodles and fresh garnishes become soft.
Frequently Asked Questions
Is Vietnamese vegetarian pho traditionally made without fish sauce?
Recipes vary by cook and household, and some Vietnamese vegetarian broths use vegetarian fish sauce or other seasonings. This version uses soy sauce for a convenient savory base and contains no fish sauce. For a closer fish-sauce-like savory note, use a vegetarian fish sauce if available; check its label, since products vary and may contain soy or other allergens.
Can I make the broth ahead?
Yes. Prepare and strain the broth up to 3–4 days ahead, cool it promptly, and refrigerate it in a covered container. Reheat it on the stove before serving and bring it to 165°F (74°C) when reheating leftovers. Cook the noodles and brown the tofu closer to mealtime, then add herbs and sprouts at the table so they stay lively.
Why does my pho broth taste bland?
It may need more salt, or it may not have simmered long enough to draw flavor from the mushrooms, aromatics, and vegetables. Taste the broth after straining, then add salt in small increments and taste again. A squeeze of lime in the bowl can sharpen the flavor, but it will not replace adequate seasoning in the broth itself.
Can I use fresh mushrooms instead of dried shiitakes?
Yes. Use about 8 oz (225 g) sliced fresh shiitake or cremini mushrooms in place of the dried mushrooms. The result will still be flavorful, but dried shiitakes contribute a more concentrated, savory character. Fresh mushrooms can be simmered in the broth and then strained out, or sautéed separately and added to the bowls as a topping.
How do I stop rice noodles from sticking together?
Cook them only until tender, drain promptly, and rinse briefly with cool water to remove surface starch. Divide them among bowls soon after cooking rather than leaving them piled in the colander. If you are preparing them ahead, toss them with a very small amount of neutral oil and refrigerate them separately, then loosen with hot water before serving.
Is this recipe vegan and suitable for gluten-free diners?
As written, the recipe is vegan and dairy-free. To make it gluten-free, choose tamari labeled gluten-free and verify the rice noodles and any optional sauces are suitable for your needs. Soy sauce usually contains wheat, so it is not a reliable substitute for tamari in a gluten-free version. The tofu and shiitakes add substance without animal products.
Related
- Vietnamese Noodle Recipes: Lemongrass Chicken Vermicelli
- Vietnamese Pork Recipes: Caramelized Thit Kho
- Vietnamese Chicken With Lemongrass for Weeknight Dinners
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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