This flavorful Vietnamese noodle soup is a breeze to make at home, thanks to our easy-to-follow recipe. The vegetable broth is simmered with ginger, lemongrass, and star anise until fragrant, then the rice noodles, tofu, and vegetables are added and cooked until tender. A drizzle of fish sauce and soy sauce adds umami, while lime juice brightens up the flavors. Top with fresh green onions and cilantro for a finishing touch.
Pho is a Vietnamese noodle soup that is typically made with beef or chicken broth. However, this vegetable version is just as flavorful and satisfying, and it's also a great way to get your daily dose of vegetables. The key to a good pho is the broth, which should be simmered for several hours to develop a rich flavor. We use a combination of vegetable broth, ginger, lemongrass, and star anise to create a broth that is both flavorful and aromatic. Once the broth is ready, the rice noodles, tofu, and vegetables are added and cooked until tender. A drizzle of fish sauce and soy sauce adds umami, while lime juice brightens up the flavors. Top with fresh green onions and cilantro for a finishing touch.
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
Vegetable broth
Rice noodles
Extra firm tofu, cubed
Carrots, sliced
Broccoli florets
Mushrooms, sliced
Green onions, chopped
Fresh cilantro, chopped
Instructions
Bring the vegetable broth to a boil in a large pot.
Add the rice noodles and cook according to the package directions.
Add the tofu, carrots, broccoli, and mushrooms and cook until the vegetables are tender.
Season with fish sauce, soy sauce, and lime juice to taste.
Ladle the pho into bowls and garnish with green onions and cilantro.
Why It Works
The combination of vegetable broth, ginger, lemongrass, and star anise creates a flavorful and aromatic broth.
The rice noodles are cooked until tender, but still have a slight chew to them.
The tofu is cooked until browned and crispy on the outside, but still tender on the inside.
The vegetables are cooked until tender, but still retain their bright colors and crunch.
The fish sauce and soy sauce add umami to the broth.
The lime juice brightens up the flavors and adds a touch of acidity.
The green onions and cilantro add freshness and a pop of color.