Pho Rice Noodle Soup (Vegan)

The secret to good pho is most definitely in the stock. Pho is a vietnamese rice noodle soup that is fragrant and delicious. When my boyfriend and I were in Hanoi, Vietnam, this dish was traditionally served at breakfast time and I was completely okay with that. The soup however is usually made with beef stock & thin slices of beef and well… you know, the struggle is real for us vegetarians and vegans when all’s you want is some damn pho. Worry no longer, this plant-based version will satisfy your pho cravings.

As I mentioned above, to make a mean pho soup it’s totally all about the stock. With ingredients like anise seeds, cinnamon, ginger, cardamon pods, cloves and lime juice – I’m sure you can just imagine how good it tastes, but also how nice it smells.


1/2 package rice noodles

1 tsp dried shallots

1 tsp ground ginger

3 tsp low sodium soy sauce or tamari

the juice of one lime

3 black cardamon pods

1 tbsp whole cloves

2 cinnamon sticks

1 1/4 tbsp anise seeds (or about 6 star anise)

900 ml vegetable stock (plus a bit more if needed)

1 bunch fresh green onions, chopped

1 package of fresh bean sprouts

1 lime (for serving)

1/4 package extra firm tofu

1 tsp extra virgin olive oil


  1. Combine the vegetable stock into a large soup pot with lime juice, cardamon pods, anise seeds, cloves, shallots, green onions, soy sauce, ground ginger and cinnamon sticks. Simmer over low heat for 30 minutes.
  2. Cook the rice noodles in a separate pot according to package instructions (usually about 8 minutes).
  3. Cut the tofu into small cubes. Cook in a pan on the stove top for about 8 minutes or until golden and slightly crispy on the outside.
  4. Add a few ladles worth of pho stock to a bowl and then add the rice noodles. Add the tofu, fresh bean sprouts, green onion, and halved lime. Serve with soy sauce or tamari for further seasoning, if needed.

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