Pho Cafe's Tofu and Mushroom Pho
Vegan Vietnamese pho with crispy tofu, umami-rich mushrooms, and aromatic star anise broth. Plant-based comfort food that's deeply satisfying.
Contains Allergens
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Why you'll love it
This vegan Phở Chay proves that plant-based pho can be just as deeply flavourful and satisfying as traditional meat versions. The secret is using shiitake and oyster mushrooms to create rich umami depth, while crispy pan-fried tofu adds protein and texture. Popular in Buddhist Vietnamese cuisine and increasingly common at Pho restaurants, this version is perfect for vegans, vegetarians, or anyone looking for a lighter option.
About the original
Pho restaurants have embraced the growing demand for plant-based options by offering authentic vegan pho (Phở Chay). This version draws from Vietnamese Buddhist temple cuisine, which has perfected the art of creating deeply flavourful vegetarian dishes. By using mushrooms for umami and a carefully spiced vegetable broth, they've created a bowl that satisfies vegans and meat-eaters alike.
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Ingredients
For the Broth
- 200 g Shiitake Mushrooms — sliced, save stems for broth
- 2 piece White Onion — halved
- 10 cm Fresh Ginger — sliced
- 4 piece Star Anise
- 1 stick Cinnamon Stick
- 6 piece Whole Cloves
- 1 tsp Coriander Seeds
- 4 tbsp Soy Sauce — use tamari for gluten-free
For the Toppings
- 400 g Firm Tofu — pressed and cubed
- 150 g Oyster Mushrooms — torn into pieces
- 2 tbsp Sesame Oil
For Serving
- 400 g Fresh Pho Noodles
- 200 g Bean Sprouts
- 1 bunch Thai Basil
- 1 bunch Fresh Cilantro
- 1 bunch Fresh Mint
- 4 piece Spring Onions — sliced
Method
Char the onions and ginger over an open flame until lightly blackened (5-7 minutes). Toast the spices in a dry pan for 2-3 minutes.
In a large pot, add 2.5 litres of water, charred onions and ginger, toasted spices, and shiitake mushroom stems (save the caps). Bring to boil, then reduce heat and simmer for 40 minutes.
While the broth simmers, prepare the tofu: Press firm tofu to remove excess moisture, then cut into cubes. Heat sesame oil in a pan and fry tofu until golden and crispy on all sides (8-10 minutes). Remove and set aside.
In the same pan, sauté the sliced shiitake caps and torn oyster mushrooms for 5-6 minutes until golden. Season lightly with soy sauce. Set aside.
Strain the broth through a fine-mesh sieve. Season with soy sauce to taste. Keep hot.
Cook the noodles according to package instructions. Drain well and divide among 4 large bowls.
Top noodles with crispy tofu and sautéed mushrooms. Ladle the piping hot broth over. Serve with bean sprouts, fresh herbs, spring onions, lime wedges, and sriracha.
Tips & Variations
- Dried shiitake mushrooms create an even richer, more umami-packed broth than fresh ones.
- Press the tofu well before frying - less moisture means crispier results.
- For extra depth, add a splash of vegetarian mushroom oyster sauce to the broth.
- This vegan pho broth freezes beautifully for up to 3 months.
FAQs
- Is this recipe completely vegan?
- Yes! This recipe is 100% vegan when you use soy sauce or tamari instead of fish sauce. It's also naturally dairy-free.
- How do I make the broth more flavourful without fish sauce?
- Use dried shiitake mushrooms (rehydrate and use the soaking liquid), add vegetarian mushroom oyster sauce, or use quality vegetable stock as your base. Soy sauce or tamari provides the salty umami kick.
- Is this gluten-free?
- It can be! Use tamari instead of soy sauce and ensure your rice noodles are certified gluten-free. The rest of the ingredients are naturally gluten-free.
Nutrition (per serving)
| Calories | 295 kcal |
|---|---|
| Protein | 16 g |
| Fat | 10 g |
| Carbs | 38 g |
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