Vegetarian Pho Dac Biet (Special Vietnamese Noodle Soup)

Experience the vibrant flavors of Vietnam with this Vegetarian Pho Dac Biet, a special Vietnamese noodle soup that’s as comforting as it is aromatic. Perfectly seasoned vegetable broth, infused with warming spices like cinnamon, star anise, and cloves, serves as the flavorful base. Tender rice noodles, golden sautéed tofu, and crisp vegetables like bok choy, carrots, and bean sprouts create a satisfying medley of textures and tastes. Topped with fresh herbs such as basil, cilantro, and mint, and served with lime and jalapeño for an optional kick, this pho is a plant-based twist on the classic Vietnamese favorite. Ready in just over an hour, it's the perfect recipe for a wholesome and nourishing meal that’s brimming with authentic, vibrant flavors.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 250 grams rice noodles
• 8 cups vegetable broth
• 1 cinnamon stick
• 3 pieces star anise
• 4 pieces whole cloves
• 3 inches ginger
• 1 large onion
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 300 grams tofu
• 2 heads bok choy
• 1 cup bean sprouts
• 1 large carrot
• 1 bunch fresh basil
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 2 lime
• 1 jalapeño
• 2 green onions
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Begin by soaking the rice noodles in hot water for about 20-25 minutes until they are soft. Drain and set aside.

Step 2

In a large pot, dry roast the cinnamon stick, star anise, and whole cloves on medium-high heat until fragrant (about 2 minutes). Be careful not to burn them.

Step 3

Add the vegetable broth to the pot. Slice the ginger into thin pieces and quarter the onion, adding both to the pot with the spices.

Step 4

Bring the broth to a boil, then reduce the heat and let it simmer for 20 minutes.

Step 5

While the broth is simmering, prepare the tofu by cutting it into 1-inch cubes. Sauté the tofu in a pan over medium heat until golden brown on all sides, then set aside.

Step 6

Prepare the vegetables: Chop the bok choy into bite-sized pieces, julienne the carrot, and thinly slice the jalapeño. Set aside along with the bean sprouts.

Step 7

After the broth has simmered, strain it to remove the spices, onion, and ginger, returning the liquid back to the pot.

Step 8

Season the broth with soy sauce, brown sugar, salt, and black pepper. Adjust the seasoning to taste.

Step 9

To assemble the pho, place a portion of the softened rice noodles into each bowl. Ladle the hot broth over the noodles.

Step 10

Top each bowl with sautéed tofu, bok choy, carrot, and a handful of bean sprouts.

Step 11

Garnish with fresh basil, cilantro, and mint. Add slices of green onions and jalapeño if desired.

Step 12

Serve the pho with lime wedges for squeezing on top.

Nutrition Facts

Serving size	(3536.3g)

Amount per serving	% Daily Value*
Calories	1835.9

Total Fat 46.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 8871.5mg	0%
Total Carbohydrate 278.1g	0%
Dietary Fiber 58.0g	0%
Total Sugars 62.4g
Protein 108.6g	0%

Vitamin D 0IU	0%
Calcium 2156.5mg	0%
Iron 47.1mg	0%
Potassium 7426.4mg	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: 21.3%

Protein: 22.1%

Carbs: 56.6%