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vegan vietnamese pho
Photography by greg twemlow

vegan vietnamese pho

Adam GuthrieRecipe by adam guthrie
Soups | Serves 4

Prep. Time: 10 min. | Cooking Time: 10 min.


a popular breakfast street food in vietnam

Dice 1 onion and add to a large saucepan. Prepare 8 cups of vegetable stock and add to saucepan. Place 1 Tbsp coriander seeds, 1 Tbsp fennel seeds, 6 whole cloves and 3 cardamom pods into a wire tea basket and add to saucepan. Add 2 cinnamon sticks and finely sliced ginger. Bring to boil.

Meanwhile, pour boiling water over the rice noodles in a separate bowl and allow to soak for 8 minutes. Chop 250gm tofu into 1 cm cubes. Slice 10 button mushrooms. Slice 1 carrot finely on a diagonal. Thinly slice 5 radishes. Slice ½ red onion into half moons. Slice 5 shallot stems diagonally. Slice 1 red chili.

When the stock is boiling, add tofu, mushrooms, carrot, ½ of the shallots, radishes, soy sauce, hoy sin sauce, 1 Tbsp raw sugar and bring to the boil again.

To assemble dish, place some drained noodles into a bowl and ladle over some vegetable broth. Then add coriander, mint, viet mint, chilli, shallots and red onion. Finish with a squeeze of fresh lime.

Recipe by

  • 1 onion
  • 8 cups vegetable stock

Spice package:

  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 6 whole cloves
  • 3 cardamom pods


Other Ingredients:

  • 4-inch piece of fresh ginger
  • 2 cinnamon sticks
  • 2 Tbsp soy sauce
  • 1 Tbsp hoisin sauce
  • 1 tsp raw sugar
  • 1 packet rice noodles
  • 250gm firm tofu
  • 10 button mushrooms
  • 1 carrot
  • 5 radishes
  • 1 red chilli


To serve:

  • 1 bunch coriander
  • 1 small bunch Vietnamese mint
  • 1 small bunch mint
  • ½ red onion
  • 5 shallots
  • 1 lime



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