Vegetables Pho Recipe

char aromatics

Halve the onion (leave skins on) and smash the ginger lightly. Place onion and ginger cut-side down in a dry skillet over medium-high heat. Cook 4–6 minutes until well charred. Alternatively broil in the oven until blackened in spots. This step builds depth.

toast spices

In the same dry skillet, toast star anise, cinnamon, cloves, cardamom pods, and peppercorns over medium heat 1–2 minutes until fragrant. Watch closely to avoid burning.

combine and simmer

In a large pot, add 10 cups water, 4 cups vegetable stock, the charred onion, ginger, toasted spices, dried shiitake mushrooms, rock sugar (or brown sugar), soy sauce, and 1 tsp salt. Bring to a gentle boil, then reduce heat to maintain a low simmer. Simmer uncovered for 35–45 minutes for a clear, flavorful broth.

adjust and strain

Taste the broth and adjust seasoning with additional salt or soy sauce as needed. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Keep broth hot on very low heat while assembling the rest.

prepare tofu

Press the medium-firm tofu for at least 15 minutes to remove excess moisture. Cut into 1/2-inch cubes. Optional: for firmer texture, toss tofu cubes with 1 tsp sesame oil and a pinch of salt, then bake at 400°F (200°C) on a parchment-lined sheet for 20 minutes, turning once, until golden. Alternatively, pan-fry in a tablespoon of oil until crisp on all sides.

soak or cook noodles

If using dried flat rice noodles: place noodles in a large bowl and cover with very hot (not boiling) water. Soak 8–12 minutes or until pliable but still slightly underdone; drain and set aside. If using fresh rice noodles, separate and briefly dunk in hot water 30–60 seconds to loosen. Reserve.

prepare vegetables

Slice mushrooms, julienne the carrot, halve or separate bok choy leaves, trim scallions and slice thinly. Keep bean sprouts and herbs ready in bowls for quick assembly.

blanch vegetables (optional)

Bring a small pot of water to a boil. Blanch bok choy 20–30 seconds until bright green and slightly tender; remove to an ice bath if you want retained crunch. For mushrooms and carrots, you can briefly blanch 15–30 seconds or add directly to bowls—the hot broth will cook them.

heat broth with mushrooms

If you want extra mushroom flavor, return a few sliced fresh mushrooms to the strained hot broth and simmer 3–5 minutes to warm through.

arrange bowls

Divide the soaked rice noodles among 4 serving bowls (roughly 3 oz noodles per bowl). Top each with a portion of tofu, sliced mushrooms, carrots, baby bok choy, scallions, and a handful of bean sprouts and cilantro.

ladle broth

Bring the strained broth to a rolling near-boil, then lower heat so it is very hot. Ladle about 2 1/2 cups (roughly) of hot broth over each bowl, ensuring vegetables and noodles are submerged and heated through. The hot broth will finish cooking any slightly underdone noodles and vegetables.

serve with garnishes

Serve each bowl with lime wedges, basil, mint (if using), sliced chilies, hoisin, sriracha, and extra scallions on the side so diners can customize. Drizzle a little sesame oil over tofu or broth if desired.

final seasoning

Advise diners to taste and adjust with lime, sauces, or extra salt. Leftover broth keeps refrigerated up to 4 days; reheat gently before serving.