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Vegan Pho Recipe – Vietnamese noodle soup

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Someone uses chopsticks to pick a piece of tofu out of a bowl of pho, small plates of toppings around | Hurry The Food Up

Pho is super popular at the moment, so we decided to put together our own version!

It’s basically a vegan noodle soup inspired by the Vietnamese dish pho (pronounced fuh like ‘duh’). The word pho technically just means noodles but it is used to refer to a dish usually made of broth, rice noodles and thinly sliced meat.

Obviously, we’ve lost the meat, so this is a tofu pho recipe!

Ingredients for pho including spring onions, noodles, tofu, chilis, peanuts, pepper, onion and basil | Hurry The Food Up

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How to make a vegan pho recipe?

This easy pho recipe comes together in just 15 minutes. All you have to do is fry up the onion, garlic and ginger, add vegetable broth, peppers, soy sauce and noodles and let it all simmer.

You’ll want to fry the tofu separately, until it’s all crispy-crunchy, then add it at the end so it doesn’t get soggy. One tip for super crispy tofu is to toss it in cornflour before you fry it!

The toppings are what really make an easy vegetarian pho recipe really exciting – try peanuts, spring onions, jalapeño and basil… maybe a dash of lime or sriracha too? Mouthwatering!

The final result is a hot steaming bowl of broth, brimming with bright flavours. Dinner of kings!

A saucepan of rice noodles in broth, with a pair of chopsticks in it, on a blue and white tea towel | Hurry The Food Up

Making it right PHO you!

Given that this is a vegan rice noodle soup, it’s almost gluten-free. The reason we say almost, is because soy sauce is a sneaky one and often has wheat in it!

However the rice noodles are gluten free and you can find soy sauce made with rice instead of wheat, or you can use tamari as a substitute.

A bowl of vegan noodle soup with a ceramic soup spoon sunk into it. Small trays of toppings surround it | Hurry The Food Up

If you aren’t vegan, you could add a boiled egg to your pho, for extra protein. If you don’t like tofu, most vegan meat substitutes would also work.

If you’re looking for a vegan asian noodle soup that you can bring to work with you, or meal prep and eat later, try our noodle soup in a jar. It’s similar to this authentic vegan pho recipe but just… in a jar!

And that’s a vegan pho recipe pho you! (Pardon the pun)

Bird’s eye view of a bowl of pho with smaller plates of toppings and a pair of chopsticks surrounding it | Hurry The Food Up
Vegan Pho Recipe – Vietnamese Noodle Soup
5 from 2 votes
After a delicious and filling dinner? Try our vegan pho recipe – a healthy Vietnamese noodle soup with crispy tofu topping!
Cuisine:Vegan
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Servings:2 large bowls
Calories:589kcal

Ingredients

For the soup

For the tofu

Toppings

  • 1 cup bean sprouts
  • 3 spring onions
  • 1 handful cilantro/coriander, fresh
  • 1 handful basil, fresh
  • 1 handful peanuts (if you like it spicy, throw sriracha sauce in, too)
  • 1 jalapeño

Instructions

For the tofu

  • Heat up the olive oil in a pan to medium heat. Dice the tofu and add to the pan with a pinch of salt. Fry for about 15 minutes until crispy.
    1 tsp olive oil, 7 oz firm tofu

For the soup

  • Heat up the olive oil in a pot to low heat.
    1 tbsp olive oil
  • Dice the onion. Finely dice ginger and garlic. Then add into the pot and let it simmer for a couple of minutes.
    1 medium onion, 1 tbsp ginger, fresh, 1 clove garlic
  • Add the vegetable broth and bring to a boil.
    5 cup vegetable broth
  • Add soy sauce and pepper. Dice the bell pepper and off it goes into the soup.
    1.5 tbsp soy sauce, 1 tsp pepper, ½ bell pepper, red
  • Add the rice noodles.
    4.5 oz rice noodles
  • Let the soup cook for another 5 minutes.
  • That’s it! The cooking’s done!

Toppings

  • Chop cilantro, basil, peanuts, jalapeño and spring onions.
    Pour the soup into a big serving bowl. Serve with cilantro, basil, peanuts, lemon juice, bean sprouts, spring onions and tofu bits.
    1 lemon, 1 cup bean sprouts, 3 spring onions, 1 handful cilantro/coriander, fresh, 1 handful basil, fresh, 1 handful peanuts, 1 jalapeño

NOTES

Pro tip: you’re going to need a fork for this one Eat the noodles like you would pasta and slurp the soup.
Some final ideas! Pho is so versatile – you can really personalise it.
You can add, for example:
  • mushrooms (cook them together with the onion)
  • red or yellow bell pepper, sliced in tiny bits (cook together with the onion)
  • shallots instead of onions (if you’re feeling fancy)
  • a bit of cinnamon, smoky paprika powder, and/or anis (add together with the garlic)
  • a carrot (sliced julienne, cook together with the broth)
  • peanuts (as a topping)
  • fried onions (as a topping)
  • turmeric (extra flavour)
  • lemongrass (extra flavour)
  • fried tofu crumbles (extra consistency and protein)
Have fun experimenting and finding your favourites! 🙂
 
Looking for more tasty noodle dishes?
Hot & Healthy Dragon Noodles
Protein Packed Noodle Salad in a Jar
Easy Peasy Vegan Lo Mein
Creamy Dreamy Peanut Stir Fry
 

Nutrition

Nutrition Facts
Vegan Pho Recipe – Vietnamese Noodle Soup
Amount per Serving
Calories
589
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
11
g
Sodium
 
3240
mg
141
%
Potassium
 
561
mg
16
%
Carbohydrates
 
85
g
28
%
Fiber
 
8
g
33
%
Sugar
 
13
g
14
%
Protein
 
20
g
40
%
Vitamin A
 
2655
IU
53
%
Vitamin C
 
91
mg
110
%
Calcium
 
213
mg
21
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

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Recipe Rating




2 comments
  1. 5 stars
    SUPER Tasty! I added some red Chili, delicious!

    1. This one is sooo awesome!!! I was blown away when I got the recipe from Christine. So quick and tasty 😀
      Glad you liked it!

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