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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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

Made this last night and it was a hit....even with my partner who is not normally into this type of soup. And the fragrance of the broth simmering during in the while I worked was great. Will be making it again.

melissa - 2013-10-08 19:47:30

This was just... not good. Whatsoever. My boyfriend and I took a couple of bites and then threw the entire pot away. We literally couldn't eat it.

Melanie - 2013-07-23 04:26:27

I made this Saturday and it was okay. You definitely have to doctor it up a bit by adding some salt and playing around with the spices. It is something I would maybe make if I was at home, couldn't get out, had the ingredients at home, and really wanted some Pho; Otherwise, I would just go out and buy some Pho or find a better recipe.

Cam - 2013-06-10 16:15:52

This was my first time trying to make Pho- and it turned out great! I added a few dried chilly flakes to add some spice, and served it with rice noodles, tofu, green onions and mushrooms. Yum!

Stefanie Fisher - 2013-03-29 20:15:59


Alyson - 2013-03-18 12:42:13

There are heeps of other recipes on there to. Thanks protein diet plan

protein diet plan - 2013-03-17 03:01:14

This is the best pho I've ever eaten. Sometimes the restaurant versions (vegetarian) are a bit greasy. This was authentic and very light tasting. Even my son, the pho connoisseur, and my husband, the pho phobic, really loved this soup.

Diane - 2013-02-23 20:50:26

I would recommend cutting out one of the cinnamon sticks, and adding a cardamom pod, 1/2 tsp fennel, 1/2 tsp of mustard seeds and 3-4 cloves to give it more of a traditional pho taste. You can also cut an onion in half and throw it in with the broth as well. I make traditional pho quite a bit, so I merged my recipe with this one (as much as I could).

Ryan - 2013-02-20 18:19:33

I made this... It was nasty. Maybe its just an aquired taste though.

Aleesha - 2013-01-19 22:10:33

This broth is so healthful! Lately I omit all else and drink the broth when I'm under the weather. *Also good for hangovers :p

sandy kristy - 2012-12-22 05:05:51