Vegetables Pho Recipe

Prep aromatics

Split the yellow onion in half (no need to peel completely) and cut the ginger lengthwise to expose more surface. Lightly char the cut sides of the onion and ginger in a dry skillet or directly over a gas flame until they develop a dark brown color (about 5–8 minutes). This deepens the flavor of the broth.

Soak dried mushrooms

Place dried shiitake mushrooms in 1 cup hot water and let sit for 20–30 minutes until softened. Reserve the soaking liquid by straining it through a fine sieve or coffee filter and add to the broth later to reinforce umami.

Toast spices

In a dry saucepan over medium heat, gently toast star anise, cinnamon stick, cardamom pods, cloves, and black peppercorns for 2–3 minutes until fragrant, shaking the pan frequently to avoid burning.

Simmer broth

Add 10 cups water and 2 cups vegetable stock to a large stockpot. Add the charred onion, charred ginger, carrots (roughly chopped), toasted spices, softened shiitakes (reserve soaking liquid), reserved soaking liquid, 1.5 tsp salt, 2 tbsp soy sauce, and 1 tsp sugar. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 45–60 minutes. Taste after 30 minutes and adjust seasoning: add more soy sauce for saltiness or up to 1/2 tsp more salt if needed.

Finish and clarify

After simmering, strain the broth through a fine-mesh sieve into a clean pot or large bowl, pressing on solids to extract liquid, then discard solids. If you prefer a clearer broth, line the sieve with cheesecloth and strain a second time. Skim any excess fat or foam from the top. Keep the broth hot on very low heat while you prepare noodles and toppings.

Prepare tofu by pressing it between paper towels or a clean kitchen towel with a weight for at least 10–15 minutes to remove excess moisture. Slice the pressed tofu into 1/2-inch thick rectangles.

Lightly toss tofu slices in 1 tbsp cornstarch seasoned with 1/4 tsp salt and 1/8 tsp black pepper so they are coated evenly.

Heat 1 tbsp neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu slices and cook without moving until a golden crust forms, about 3–4 minutes per side. Transfer to a plate lined with paper towels. Optionally, drizzle 1 tsp sesame oil over the finished tofu for extra flavor.

Prepare rice noodles according to package instructions: typically soak dried flat pho noodles in very hot (not boiling) water for 6–8 minutes until pliable, then blanch in boiling water 10–30 seconds to finish. Drain and divide among serving bowls. If using fresh rice noodles, briefly blanch in boiling water for 20–30 seconds, then drain.

Quickly blanch fresh vegetables: bring a small pot of water to a boil and briefly blanch baby spinach or bok choy leaves for 20–30 seconds until wilted. Remove and divide among bowls on top of noodles. If using fresh shiitake slices, you can blanch them 30–45 seconds as well or add raw to bowls — they will soften in hot broth.

Add bean sprouts and sliced scallions to bowls. Arrange pan-fried tofu on top of each bowl's noodles and greens.

Ladle 2 to 2.5 cups of very hot strained broth over each bowl so it covers the noodles and softens toppings. Taste and adjust: add more soy sauce or a pinch of salt if needed.

Serve immediately with garnishes: basil, cilantro, lime wedges, sliced jalapeño, hoisin sauce and sriracha on the side so each person can season to taste.