clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Pho with tofu and mushroom

Vegan Pho

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Veggie Anh
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Diet: Vegan


This pho is fast, easy to make without compromising on the flavors. A classic Vietnamese comfort dish that is also hearty and nourishing, perfect for cold or rainy days!


Units Scale

Pho aroma

  • 1 yellow onion
  • 1 thumb-sized ginger
  • 1 cinnamon stick
  • 5 star anise
  • 1/2 tbsp coriander seeds


  • 3 liter water
  • 3 carrots
  • 250 g white mushrooms
  • 2 daikons (white raddish) *
  • 2 tsp salt or mushroom seasoning
  • 1 tbsp sugar
  • 1 kombu (a type of seaweed)
  • 1 tbsp vegan fish sauce (sub with soy sauce)


  • 200 g king oyster mushroom
  • 400 g firm or medium firm tofu
  • 400g rice noodles
  • 3 scallions, thinly sliced
  • A bunch of cilantro
  • Thai basil (optional)
  • Lime wedges
  • Chili slices (optional)

Optional sauces

  • Hoisin sauce
  • Sriracha


Make the Pho aroma

  1. Chop the yellow onion in half, and chop the ginger into thin slices (no need to peel)
  2. 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.
  3. When the spices are fragrant, remove from heat.
  4. When they are cool enough to handle, use a knife to remove the charred outer layer of the onion and ginger.
  5. Wrap the spices in a cheese cloth or spice bags.

Make the pho broth

  1. Wash and chop the celery, carrot and white mushrooms into big chunks.
  2. In a pot, add the water and the chopped vegetables along with the kombu and spice bag. Bring to a boil.
  3. Add the mushroom seasoning/salt, sugar, soy sauce.
  4. Put the lid on the pot and simmer for at least 30 minutes.

Make the pho toppings

  1. Pat dry the tofu block and cut into thin slices.
  2. Wash the king oyster mushroom and slice in half. Optional step: Score the mushroom to create a nice pattern.
  3. On a pan on medium-high heat, add the oil. When the oil is hot, add the king oyster mushroom and tofu pieces.
  4. Let them sit to crispy up, about 5 minutes. Flip when the other side of the mushroom and tofu is golden brown.
  5. After both sides are golden, remove from heat.
  6. Wash and chop the green onions.
  7. Wash the coriander, Thai basil and remove the stems.

Assemble the Pho bowl

  1. Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process and avoid sticking.
  2. Season the broth to your taste with salt and sugar. Use a strainer to remove the vegetables and spices from the broth.
  3. In a bowl: add the pho noodles, the toppings (crispy tofu, king oyster mushroom, thinly sliced scallions, Thai basil, cilantro, lime wedges) followed by the broth.
  4. Add sauces and a squeeze of lime to your likings and enjoy!


* 2 daikon can be substituted with 4 celery sticks

This pho broth can be kept for around 3-4 days, whereas the noodles should be cooked at the moment of eating as it will get soggy or sticky over time.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: stovetop
  • Cuisine: vietnamese


  • Serving Size: 1
  • Calories: 380
  • Sugar: 8g
  • Sodium: 885mg (38%)
  • Fat: 15.5g (20%)
  • Saturated Fat: 2.5g (12%)
  • Unsaturated Fat: 14.7g
  • Carbohydrates: 46.2g (17%)
  • Fiber: 7.1g (25%)
  • Protein: 15.7g
  • Cholesterol: 0mg