Vegan Pho Bo (Vietnamese Beef Noodle Soup)

Indulge in the comforting flavors of Vietnam with this Vegan Pho Bo, a plant-based twist on the iconic beef noodle soup. This recipe captures the essence of traditional pho with a fragrant broth simmered from charred onion, fresh ginger, and a medley of warm spices like cinnamon, star anise, and cloves. A hearty combination of tender mushrooms, slices of firm tofu, and velvety rice noodles makes this dish satisfyingly wholesome, while fresh toppings like bean sprouts, basil, cilantro, and jalapeño add vibrant texture and color. Perfect for cozy evenings or impressing guests, this vegan pho is served steaming hot with lime wedges, sriracha, and hoisin sauce for customizable flavor. Ready in just over an hour, it’s a delightful bowl of comfort for vegan and non-vegan food lovers alike!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 250 grams Rice noodles
• 1 tablespoon Olive oil
• 1 large Onion, halved
• 50 grams Ginger, sliced
• 1 piece Cinnamon stick
• 3 pieces Star anise
• 4 pieces Cloves
• 1 teaspoon Coriander seeds
• 2 pieces Cardamom pods
• 2 liters Water
• 3 tablespoons Soy sauce
• 1 liter Vegetable broth
• 200 grams Mushrooms, sliced
• 200 grams Firm tofu, sliced
• 100 grams Bean sprouts
• 1 handful Fresh basil
• 1 handful Fresh cilantro
• 1 pieces Lime, cut into wedges
• 2 pieces Green onions, sliced
• 1 pieces Jalapeño, sliced
• 2 tablespoons Hoisin sauce (optional)
• 2 tablespoons Sriracha (optional)

Directions

Step 1

Soak the rice noodles in warm water for about 20 minutes or according to the package instructions until softened. Drain and set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the halved onion and ginger slices, searing until slightly charred, about 5-7 minutes.

Step 3

Add the cinnamon stick, star anise, cloves, coriander seeds, and cardamom pods to the pot. Toast the spices for about 1-2 minutes until fragrant.

Step 4

Pour the water and vegetable broth into the pot. Bring to a boil, then reduce the heat and let it simmer for 30 minutes uncovered.

Step 5

After simmering, strain the broth to remove the solids, returning the liquid back to the pot. Add soy sauce to taste.

Step 6

Bring the broth back to a gentle simmer and add the sliced mushrooms and tofu. Cook for about 10 minutes until the mushrooms are tender.

Step 7

To serve, divide the soaked noodles among bowls. Ladle the hot broth with tofu and mushrooms over the noodles.

Step 8

Top each bowl with bean sprouts, fresh basil, cilantro, green onions, and sliced jalapeño.

Step 9

Serve with lime wedges, and if desired, hoisin sauce and sriracha for extra flavor.

Nutrition Facts

Serving size	(4255.8g)

Amount per serving	% Daily Value*
Calories	1483.2

Total Fat 45.9g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 6078.0mg	0%
Total Carbohydrate 210.2g	0%
Dietary Fiber 36.0g	0%
Total Sugars 51.1g
Protein 76.0g	0%

Vitamin D 20IU	0%
Calcium 1992.9mg	0%
Iron 23.0mg	0%
Potassium 4356.1mg	0%

*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.

Source of Calories

Fat: 26.5%

Protein: 19.5%

Carbs: 54.0%