Vegetarian Pho Recipe

Char the onion and ginger: slice the onion in half (leave skin on) and smash the ginger slightly. Place both on a hot dry skillet or directly over an open flame until edges are deeply browned and slightly blackened, about 6–8 minutes total, turning occasionally.

Toast spices: in the same skillet over medium heat, toast star anise, cardamom pods, cloves, cinnamon stick, and peppercorns for 2–3 minutes until aromatic, shaking the pan so they don’t burn.

Combine liquids and aromatics: in a large pot, add 8 cups vegetable stock and 2 cups water. Add the charred onion and ginger, toasted spices, 2 tbsp soy sauce, 1 tsp dark soy or mushroom soy (if using), 1 tsp kosher salt, and 1 tsp sugar.

Simmer and cook: bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 30–40 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt or soy sauce as needed.

Strain the broth: using a fine-mesh sieve, strain the broth into a clean pot or bowl, discarding solids. Keep broth hot on low heat until ready to serve.

Prepare tofu: press the extra-firm tofu for at least 15 minutes to remove excess water. Cut into 1/2-inch thick slices or 1-inch cubes.

Marinate and coat tofu: in a bowl, combine 1 tbsp soy sauce, 1/2 tsp sesame oil, 1 tsp cornstarch, 1/4 tsp salt, and 1/4 tsp black pepper. Gently toss tofu so pieces are lightly coated. Let sit 5–10 minutes.

Pan-fry tofu: heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and cook without moving for 3–4 minutes until golden, then flip and brown the other side, about 3 more minutes. Remove and set aside on a paper towel-lined plate.

Prep vegetables: peel and julienne or thinly slice the carrot. Separate broccoli and cauliflower into bite-sized florets. If using shiitake, slice stems off and thinly slice caps.

Blanch vegetables: bring a small pot of water to a boil. Add broccoli and cauliflower and blanch 1–2 minutes until bright and just tender. Remove with a slotted spoon and immediately plunge into an ice bath (or very cold water) to stop cooking. Set aside. Quickly blanch carrots and mushrooms (if using) 30–45 seconds if you prefer them lightly tender; otherwise add raw to bowls to cook in broth.

Cook noodles: follow package instructions for rice noodles. Typically, soak dried medium-width rice noodles in hot (not boiling) water for 6–8 minutes until pliable but still slightly firm, then drain. Alternatively, boil 2–3 minutes if package indicates. Drain and rinse briefly with warm water to remove excess starch.

Reheat broth and finish: skim any foam from the strained broth and bring to a vigorous simmer so it is very hot for serving. Taste once more and adjust with salt or soy sauce.

Assemble bowls: divide cooked rice noodles among 4 bowls (about 2 oz raw noodles per serving). Arrange blanched broccoli, cauliflower, carrots, sliced shiitake (if using), and pan-fried tofu on top of noodles.

Ladle hot broth: pour the hot strained broth over the noodles and vegetables so it sizzles and finishes cooking any raw components.

Garnish and serve: top each bowl with bean sprouts, Thai basil, cilantro, sliced green onions, and sliced jalapeño. Serve with lime wedges and optional hoisin and sriracha on the side so diners can add to taste.