Vegetarian Authentic Vietnamese Beef Pho

Experience the vibrant flavors of Vietnam with this Vegetarian Authentic Vietnamese Beef Pho, a plant-based twist on a classic dish. Bursting with aromatic spices like cinnamon, star anise, and cloves, this recipe creates a rich, savory broth that mimics the depth of traditional beef pho while remaining fully vegetarian. Charred onion and ginger add a smoky complexity, complemented by sweet carrots and daikon radish. Protein-packed tofu and tender sautéed mushrooms provide hearty toppings, while fresh herbs, crisp bean sprouts, and tangy lime slices deliver vibrant contrast. Served over silky rice noodles, this comforting bowl is a perfect blend of warm, earthy spices and fresh, bright garnishes. Ideal for pho lovers seeking a meat-free alternative with authentic flavor, this recipe is a must-try culinary journey!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 200 grams Extra firm tofu
• 1 large Onion
• 1 2-inch piece Ginger
• 2 medium Carrots
• 1 medium Daikon radish
• 1 Cinnamon stick
• 5 pieces Star anise
• 4 whole Cloves
• 1 teaspoon Coriander seeds
• 1 teaspoon Fennel seeds
• 3 tablespoons Soy sauce
• 1 tablespoon Brown sugar
• 1 teaspoon Salt
• 200 grams Mushrooms
• 100 grams Bean sprouts
• 1 handful Fresh cilantro
• 2 Green onions
• 1 handful Fresh basil
• 1 Lime

Directions

Step 1

Begin by preparing your aromatic broth. Slice the onion in half and ginger lengthwise. Char the onion and ginger directly on the stovetop or in an oven until they are blackened, then set aside.

Step 2

In a large pot, dry roast the cinnamon stick, star anise, cloves, coriander seeds, and fennel seeds over medium heat for a couple of minutes until they're fragrant.

Step 3

Add the charred onion and ginger to the pot with the roasted spices. Fill the pot with about 8 cups of water.

Step 4

Add the carrots, daikon radish, soy sauce, brown sugar, and salt to the pot.

Step 5

Let the broth simmer uncovered for an hour to allow the flavors to develop.

Step 6

While the broth is simmering, prepare your tofu. Cut it into bite-sized cubes and fry until golden brown on all sides. Set aside.

Step 7

Clean and slice the mushrooms, then sauté them until they're cooked through. Set aside.

Step 8

Cook the rice noodles according to the package instructions, then strain and rinse under cold water to stop cooking. Set aside.

Step 9

After the broth has simmered for an hour, strain it through a fine-mesh sieve to remove solids. Return the clear aromatic broth to the pot and keep it warm.

Step 10

To assemble the pho, divide the cooked noodles into serving bowls.

Step 11

Top each bowl with fried tofu cubes, sautéed mushrooms, and plenty of fresh bean sprouts.

Step 12

Ladle hot broth over each bowl ensuring everything is submerged.

Step 13

Garnish with fresh cilantro, sliced green onions, basil leaves, and lime wedges. Serve immediately and adjust the flavors with additional soy sauce, lime juice, or fresh herbs to taste.

Nutrition Facts

Serving size	(1382.4g)

Amount per serving	% Daily Value*
Calories	1100.0

Total Fat 36.0g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 4.5g
Cholesterol 2mg	0%
Sodium 5225.2mg	0%
Total Carbohydrate 153.0g	0%
Dietary Fiber 32.7g	0%
Total Sugars 39.0g
Protein 61.8g	0%

Vitamin D 0IU	0%
Calcium 1891.0mg	0%
Iron 22.2mg	0%
Potassium 3572.0mg	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: 27.4%

Protein: 20.9%

Carbs: 51.7%