Vietnamese Pho-Inspired Vegetarian Rice Noodle Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant broth simmered with star anise and cinnamon, served with tender rice noodles and fresh herbs for a comforting vegetarian take on classic Vietnamese pho. This vietnamese-inspired vegetarian (vegetarian) ready in about 55 minutes pairs vegetable broth, whole star anise, whole, about 3 inches cinnamon stick for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 6 cups vegetable broth, 3 whole star anise, 1 cinnamon stick (3 inches), 2-inch sliced ginger, and 3 smashed garlic cloves; bring to a boil, then reduce heat and simmer uncovered for 30 minutes to infuse the spices.
  2. Step 2: Strain the broth through a fine mesh sieve into a clean pot, discarding solids, then stir in 2 tbsp soy sauce and 1 tsp brown sugar; keep warm over low heat.
  3. Step 3: Meanwhile, cook 8 oz dry rice noodles according to package instructions until tender, then drain and rinse with cold water to stop cooking.
  4. Step 4: Lightly pan-fry 8 oz firm tofu cubes in a non-stick skillet over medium heat for 3-4 minutes per side until golden, then set aside.
  5. Step 5: To serve, divide noodles and tofu into 4 bowls, ladle hot broth over them, and top with 1 cup bean sprouts, 1/2 cup fresh basil leaves, 1/2 cup chopped cilantro, and 2 sliced scallions; serve with lime wedges, hoisin sauce, and sriracha on the side for customization.

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Frequently asked questions

How long does Vietnamese Pho-Inspired Vegetarian Rice Noodle Soup take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vietnamese Pho-Inspired Vegetarian Rice Noodle Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.

Can I substitute ingredients in Vietnamese Pho-Inspired Vegetarian Rice Noodle Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vietnamese Pho-Inspired Vegetarian Rice Noodle Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vietnamese Pho-Inspired Vegetarian Rice Noodle Soup vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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