Vegetarian Pho
Pho is one of those dishes that just makes everything better. I’ve always found it perfect for the days when I’m under the weather (or worse, hungover). There’s something about that clear, aromatic broth with noodles and tofu that feels like a reset button in a bowl.
There are many traditional vegetable phos, and tofu often takes centre stage as the main protein. One of the best things about pho is how forgiving it is. Don’t have bok choy? Use choi sum. Out of broccoli? Throw in green beans. It’s endlessly adaptable (within reason).
This version goes with tofu, mushrooms, bok choy, tender stem broccoli, and baby corn, a mix that brings diverse texture and plenty of colour.
It might take a bit of time to make the broth (but you can have it simmering in the background without much hassle) and the end result is a broth you can be proud of and one that feels fresh.
Ingredients
Broth Base:
2 large cinnamon sticks (or several small pieces)
4 star anise
8–10 cloves
1 black cardamom pod
2 onions, roughly chopped
3–4 slices fresh ginger
5–6 garlic cloves
3 sticks celery
3 carrots
2 sweetcorn cobs
½ apple
Water (enough to fill a large pot, about 2.5–3 L)
Toppings:
1 block firm tofu (about 400 g), sliced
200 g mushrooms, sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 bunch tenderstem broccoli, steamed
8–10 baby corn, steamed
1 head bok choy, sautéed or steamed
200 g rice noodles
Optional Garnish:
Fresh coriander or Thai basil
Lime wedges
Fresh chili slices
Bean sprouts
Instructions
Dry roast the cinnamon, star anise, cloves, and black cardamom in a large pan until fragrant.
Add the chopped onions, ginger, and garlic to the same pan and roast until lightly charred.
Transfer everything to a large pot. Add celery, carrots, sweetcorn, apple, and enough water to cover (about 2.5–3 litres).
Bring to a boil, then lower the heat and simmer for 45–60 minutes.
Strain the broth through a fine sieve, discarding the solids. Taste and adjust seasoning with soy sauce or salt.
For the toppings: sauté mushrooms with minced garlic until golden.
In a separate pan, sauté or air-fry tofu with soy sauce until crisp.
Steam broccoli and baby corn, and lightly sauté bok choy.
Dry roast the cinnamon, star anise, cloves, and black cardamom in a large pan until fragrant.
Add the chopped onions, ginger, and garlic to the same pan and roast until lightly charred.
Transfer everything to a large pot. Add celery, carrots, sweetcorn, apple, and enough water to cover (about 2.5–3 litres).
Bring to a boil, then lower the heat and simmer for 45–60 minutes.
Strain the broth through a fine sieve, discarding the solids. Taste and adjust seasoning with soy sauce or salt.
For the toppings: sauté mushrooms with minced garlic until golden.
In a separate pan, sauté or air-fry tofu with soy sauce until crisp.
Steam broccoli and baby corn, and lightly sauté bok choy.
Nutritional Information
Per serving (based on 4 total servings):
Calories: 330
Protein: 22 g
Carbs: 45 g
Fat: 8 g
