Vietnamese Pho with Tofu and Fresh Herbs

Other Fast With Oil Published April 11, 2026

Pho is Vietnam's national soup, and the vegetarian version — pho chay — is eaten widely during Buddhist fasting days across the country. The broth is the soul: charred onions and ginger, star anise, cinnamon, cloves, and coriander seeds simmered for an hour in water until the liquid turns golden and impossibly fragrant. It does not need bones. The char and the spices do all the work.

The table presentation matters. The hot broth and noodles go in the bowl, but the meal is built at the table from a heaping plate of fresh herbs, bean sprouts, chili, and lime. Every spoonful should be slightly different from the last.

FASTING LEVEL: Fast With Oil (oil permitted — used to char the aromatics)
SERVINGS: 4
TIME: 1 hour 15 minutes

INGREDIENTS

For the broth:
- 2 large onions, halved
- 1 large piece of ginger (about 10cm), halved lengthwise
- 2 tablespoons vegetable oil
- 3 whole star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 tablespoon coriander seeds
- 8 cups water
- 3 tablespoons soy sauce
- 1 tablespoon sugar (rock sugar if available)
- 1 teaspoon salt

For assembly:
- 400g dried flat rice noodles (banh pho), cooked according to package directions
- 300g firm tofu, sliced into thin rectangles and pan-fried in 1 tablespoon oil until golden on both sides
- 200g bean sprouts
- Large bunch of fresh Thai basil
- Large bunch of fresh cilantro
- 2-3 fresh bird's eye chilies or jalapenos, sliced thin
- 2 limes, cut into wedges
- Hoisin sauce, for the table
- Sriracha, for the table

METHOD

1. Char the aromatics. Heat the oil in a large pot over high heat. Place the onion halves and ginger cut-side down in the oil. Cook without moving for 4-5 minutes until deeply blackened on the cut surface. This char is essential — it gives the broth its smoky depth and golden color.

2. While the aromatics char, dry-toast the star anise, cinnamon stick, cloves, and coriander seeds in a small dry pan over medium heat for 2-3 minutes, shaking frequently, until fragrant. Crush lightly with the flat of a knife.

3. Add the toasted spices to the pot with the charred onion and ginger. Pour in 8 cups of water. Bring to a boil, then reduce to a gentle simmer. Cook for 45 minutes to 1 hour, partially covered.

4. Strain the broth through a fine-mesh sieve, discarding all the solids. Return the clear broth to the pot. Season with soy sauce, sugar, and salt. Taste and adjust — the broth should be savory, slightly sweet, and intensely aromatic. Keep at a gentle simmer.

5. Divide the cooked rice noodles among four large, deep bowls. Top each with slices of fried tofu.

6. Ladle the piping hot broth over the noodles and tofu. The broth must be very hot — it finishes cooking the noodles and warms the tofu.

7. Serve immediately with the plate of fresh herbs, bean sprouts, chili slices, and lime wedges on the side. Each person adds their own garnishes at the table.

NOTES

- Charring the onion and ginger is not optional. It is the technique that separates real pho from hot water with spices. The black char adds a smoky, caramelized depth that hours of simmering alone cannot achieve.
- Rock sugar (available at Asian grocery stores) gives a rounder, less cloying sweetness than regular sugar. A tablespoon of regular sugar is a fine substitute.
- The herb plate is not a garnish — it is part of the dish. Thai basil, cilantro, lime, and chili are not optional.
- Do not simmer the broth for longer than an hour. Unlike meat-based pho, which benefits from long extraction, this vegetable broth can become bitter with extended cooking.