Vegetarian Pho


  • Prep Time5 mins
  • Total Time30 mins
  • Makes4 Adult Servings
Vegetarian Pho

In this vegetarian pho recipe, individual bowls of fragrant vegetable broth and rice noodles are easily customized to suit both kid and adult tastes.


  • 2 L sodium-free vegetable broth

  • 3 whole star anise

  • 1 3-in. cinnamon stick

  • 1 1-in. piece ginger, cut into thin coins

  • 4 whole garlic cloves

  • 4 bunches cilantro stalks, (keel leaves for garnish), ideally with roots

  • 2 tbsp fish sauce, or, if vegetarian, 1 tbsp soy sauce + 1 tbsp lime juice

  • 2 tsp brown sugar

  • 1/2 pkg 1/16-in.-wide rice sticks, (225 g)


  • 2 cups bean sprouts

  • 2 green onions, thinly sliced

  • 1 cup diced medium-firm tofu

  • 1/2 cup cilantro leaves

  • 1/2 cup basil leaves, (ideally Thai basil)

  • 1 lime, quartered

  • sriracha

  • hoisin sauce


  • Combine broth, star anise, cinnamon, ginger, garlic, cilantro stalks, fish sauce and sugar in a large pot and bring to a boil over high heat. Turn heat to medium-low and simmer for 20 min or until broth is fragrant. Strain and discard all flavourings.

  • Bring a separate pot of water to a boil to cook the noodles in. Add noodles and boil for 3 to 4 min more, or until soft but still chewy. Strain.

  • Serve noodles, broth and garnishes separately and let everyone make their own bowl of soup the way they like it.

Nutrition (per serving)

Calories 371, Protein 48g, Carbohydrates 69g, Fat 6g, Fibre 5g, Sodium 854mg.

Originally published in Today's Parent magazine.

This article was originally published on Jan 30, 2014

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.