nutritional information

Per Serving:

  • Calories: 290
  • Protein: 16 g
  • Total Fat: 5.5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 42 g
  • Cholesterol: 0 mg
  • Sodium: 578 mg
  • Fiber: 3 g
  • Sugar: 5 g

Vegetarian Pho (Vietnamese Noodle Soup)

Vegetarian Pho (Vietnamese Noodle Soup)

Serves 6

The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.
  • 6 cups low-sodium vegetable broth
  • 3 large shallots, sliced (1 cup)
  • ½ cup dried shiitake mushrooms
  • 10 cloves garlic, peeled and crushed
  • 3 Tbs. low-sodium soy sauce
  • 12 ¼-inch-thick coins fresh ginger
  • 1 Tbs. brown sugar
  • 1 Tbs. rice wine vinegar
  • 1 tsp. ground black pepper
  • 2 cinnamon sticks
  • 2 star anise
  • 5–6 fresh basil stems, leaves reserved for soup
  • 5–6 cilantro stems, leaves reserved for soup
  • 1 8-oz. pkg. rice noodles
  • 1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
  • 2 cups soybean sprouts
  • 2 cups watercress
  • 4 green onions, sliced (½ cup)
  • ¼ cup chopped cilantro
  • 1 cup fresh basil leaves
  • 1 lime, cut into wedges

1. To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.

2. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

January/February 2008 p.81

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I left the cinnamon out. Added baby bokchoy!

MoniLove - 2016-01-05 04:26:03

Very nice recipe!

MoniLove - 2016-01-05 04:24:24

The broth tasted like water. Hardly any flavour at all. 8 cups of additional water to the vegetable stock seems like a bit much.

Nicole - 2016-01-04 17:11:10


pauline - 2015-11-04 01:53:03

I would leave the cinnamon out. It tasted weird with cinnamon requiring me to pull the cinnamon sticks out right away and adding more of the other ingredients to get rid of the cinnamon taste. I like a couple jalapeño slices in it myself.

Sena - 2015-02-18 23:24:08


Zack - 2015-01-25 15:29:38

This is a favorite for my family. I love how the broth is so complex and flavorful-hard to do as a vegetarian in my opinion. I can see how it can be an acquired taste though. We love it with sizzling rice thrown into the hot broth instead of noodles although I know that is not traditional.

Sara - 2015-01-05 07:35:13

This wasn't like any pho I've ever had. It tasted more like herbal tea than broth. I had to throw it away. Much too much cinnamon and anise.

Soni - 2014-12-28 01:19:00

Good recipe. Roasting/toasting the shallots (or onions), ginger, cinnamon and star anise before slicing them adds a nice depth of flavour too!

Andrea GMR - 2014-06-26 08:54:48

I first got addicted to Pho at a little Vietnamese place near my house, but the restaurant changed hands a couple times and the new chef clearly has no clue how to make good pho. I have made this recipe several times and whether or not it's "authentic" it is hands down better than the pho broth at the restaurant, even when they had a Vietnamese chef!

Bonnie - 2014-03-14 22:18:26


beli nassseri - 2013-11-19 17:57:26

pardon my stupidity.. i'm assuming low-sodium vegetable broth means low-sodium vegetable stock?

Daniel - 2013-10-24 07:09:59

I am Vietnamese and I think this recipe will be better, more like a really vegan pho if you do not put the following ingredients : vinegar, garlic, basil, watercress, soy sauce, shitake ....... instead of those, cook the broth with daikon, root vegetable ( not beet).....onions Spices : anis flower, ginger, cardamon ( black), cinnamon stick..... Herb: cilantro, green onions Try it and you ll see the difference

Ha - 2013-10-09 01:29:28