Vegan Pho with Tofu and Mushroom (Phở Chay)

Name: Vegan Pho
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: vietnamese
Ingredients: 1 yellow onion; 1 thumb-sized ginger; 1-2 cinnamon sticks (3-inch); 5 whole star anises; 1.5 tbsp coriander seeds; 4-6 whole cloves; 2-3 cardamom pods; 1-2 tsp fennel seeds (optional); 3 litres of water; 3 carrots; 250 g white mushrooms; 2 daikons (or sub with 4 celery sticks); 2 tbsp salt or mushroom seasoning (more to taste); 1 tbsp sugar; 1 tbsp vegan fish sauce; 200 g king oyster mushroom; 400 g firm or medium firm tofu; Rice noodles; Green onions; Cilantro; Thai basil (optional); Lime wedges; Chili slices (optional); Hoisin sauce; Sriracha

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Vegan Pho with Tofu and Mushroom (Phở Chay) is the plant-based version of Vietnam's most beloved noodle soup, and it's just as aromatic, warming, and satisfying as the original. If you've never made Pho at home before, this is a great place to start.

Jump to:

🤔What is Vegan Pho or Phở Chay?
💞Why You'll Love Vegan Pho with Tofu and Mushroom
📝How to Make Vegan Pho with Tofu and Mushroom
🥢Final Thoughts
❓Frequently Asked Questions
📖 Recipe
If you enjoyed this recipe, also check out some of my other Vietnamese recipes:
Check out some of my other comforting noodle soup dishes:
💬 Reviews

🤔What is Vegan Pho or Phở Chay?

Pho (pronounced 'fuh') is a Vietnamese noodle soup traditionally made with beef or chicken broth. Phở chay (chay means 'vegetarian' in Vietnamese) is its plant-based counterpart, often served at Buddhist vegetarian restaurants and temples across Vietnam.

It follows the same principles: a deeply spiced broth, flat rice noodles, and fresh herb garnishes, but relies on vegetables, mushrooms, and spices for its flavour instead of meat or bones. The result is lighter but still richly satisfying.

The secret to a great vegan pho broth is layering flavour: charring the onion and ginger for smokiness, toasting whole spices for fragrance, and letting dried shiitake mushrooms do the heavy lifting for that deep, savoury umami taste.

💞Why You'll Love Vegan Pho with Tofu and Mushroom

Genuinely Complex Flavors - charred onion and ginger, toasted whole spices, combined with the sweetness of carrot, daikon, and white mushroom, topped with golden crisp tofu and oyster mushroom, and finished with fragrant fresh herbs.
A Classic Never Fails to Impress - Great for one person, even better with friends and families. This can be your chance to showcase the culture and the diversity of Vietnamese food!
Versatile While Keeping the Core - Pho broth has a non-mistaken flavour, even with variations like plant based, Northern style, Southern style, or replacing tofu and mushroom with your favorite vegan slice beef.

More traditional Vietnamese recipes:

📝How to Make Vegan Pho with Tofu and Mushroom

Ingredients

Pho aroma

1 yellow onion
1 thumb-sized ginger
1-2 cinnamon sticks (3-inch)
5 whole star anises
1.5 tablespoon coriander seeds
4-6 whole cloves
2-3 cardamom pods
1-2 teaspoon fennel seeds (optional)

Broth

3 litres of water
3 carrots
250 g white mushrooms
2 daikons (or sub with 4 celery sticks)
2 teaspoon salt or mushroom seasoning (more to taste)
1 tablespoon sugar
1 tablespoon soy sauce

Toppings

200 g king oyster mushroom
400 g firm or medium firm tofu
Rice noodles
Green onions
Cilantro
Thai basil (optional)
Lime wedges
Chili slices (optional)

Optional sauces

Hoisin sauce
Sriracha

Instructions

Prep the aromatics:

Chop the yellow onion in half, then chop the ginger into thin slices (no need to peel).
Roast the onion, ginger slices, cinnamon stick, star anise and coriander on a pan or open flame. Flip the onion and ginger when they are charred on the other side. This takes about 3-5 minutes.
When the spices are fragrant, remove from heat. When they are cool enough to handle, use a knife to remove the charred outer layer of the onion and ginger. Wrap the spices in a cheese cloth or spice bags.

Roast the onion, ginger slices, cinnamon stick, star anise and coriander on a pan or open flame.
Wrap the spices in a cheese cloth or spice bags.

Make the vegan Pho broth

Wash and chop the daikons, carrots and mushrooms into equal-sized chunks. In a big pot, add the water, followed by the chopped daikons, carrots and mushrooms.
Add the spice bag, kombu and bring to a boil.
Add all the seasonings: mushroom seasonings/salt, soy sauce, sugar and simmer for 30 minutes with the lid on.

Add the spice bag, kombu and bring to a boil.
Simmer for 30 minutes with the lid on.

Make the toppings

First, pat dry the tofu and cut into thin slices. Wash the king oyster mushrooms and slice them in half. The optional step is to use a knife to create a criss-crossed pattern.
Fry the tofu and mushroom until golden brown and crispy on both sides, add salt to taste.

Pat dry the tofu and cut into thin slices.
Slice the oyster mushrooms in half then a criss-crossed pattern.
Fry the tofu and mushroom until golden brown and crispy on both sides, add salt to taste.

Garnish & Serve

Wait until everything is ready before you start cooking the Pho rice noodles according to package instructions. Then prepare two bowls:

First variation: Northern style.
- Garnish with cilantro, spring onions, and chilli slices.
- Squeeze one or two lime wedges to make the broth lighter.

Second variation: Southern style.
- Garnish with spring onions, Thai basil, bean sprouts and fresh herbs.
- Add hoishin and sriracha to strengthen the taste.

🎯Tips for Success

Spice level: The broth itself is not spicy. All heat comes from the condiments on the side, so you can make this as mild or as fiery as you like.
Don't worry if the charred onions and gingers look very dark. That char is exactly what you want, it adds colour and a subtle smokiness to the broth.
2 daikon can be substituted with 4 celery sticks.

🥢Final Thoughts

Vegan Pho with Tofu and Mushroom is a very forgiving recipe. The spice amounts here are a guide; taste the broth as it simmers and adjust to your liking. The best bowl of pho is the one that tastes good to you. No special equipment needed. Just a large pot, some patience, and a good appetite.

❓Frequently Asked Questions

What should I do with the remaining vegetables that are cooked in the broth? I don't want to waste them.

You can keep the remaining vegetables to eat as they are, make soup out of them or add them as Pho toppings

What types of noodles are used in Pho?

The type of Pho noodles we use in Vietnam is a type of rice noodles, commonly referred to as Banh Pho, Rice Stick Noodles or Pho Noodles. You can get these at Asian supermarkets or in the Asian section of some supermarkets. This type is wider than vermicelli noodles. You can use fresh or dry and cook according to package instructions.

I am allergic to mushrooms. What should I use as Pho toppings?

You could use other vegetables like bok choy, spinach or mock meats like plant-based beef or chicken.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!