Pho Recipe

The only Pho Recipe you need.

A simple, flavor-packed vegetarian pho you can make in a slow cooker or Instant Pot. It tastes like takeout but is budget-friendly and easy to prepare—perfect for weeknight dinners or meal prep.

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When I say easy, I mean it.

This pho recipe is almost too easy. As a mom of four, I appreciate dinners that are quick to assemble and still satisfy the whole family.

This vegetarian pho is fast to prepare, full of flavor, and yields a lot—enough for leftovers and lunches throughout the week.

If you want a comforting, easy pho without the takeout price, this is for you.

Authentic Pho recipe?

A quick note on authenticity: I am not Vietnamese and I haven’t been to Vietnam. I’ve enjoyed many bowls of pho at restaurants and used those experiences to create a tasty, vegetarian version that captures the familiar flavors. I won’t claim this is an authentic Vietnamese family recipe, but it is delicious and approachable.

Ingredients you may need to source

Ingredients needed for this Pho Recipe

1. A pho spice packet (popular in Asian markets) containing cinnamon, star anise, clove, and ginger. If you can’t find a packet, use whole spices listed below.
2. Common whole spices: cinnamon sticks, fresh or ground ginger, whole cloves, fennel seeds, coriander (whole or ground), and star anise.
3. Asian rice noodles — not rice spaghetti. These short, flat rice noodles give pho the right texture. Many grocery stores and Asian markets carry them.

Everything else is standard grocery store fare.

This vegetarian slow-cooker pho simplifies the long, traditional process while delivering rich, aromatic broth and satisfying bowls of noodles, vegetables, and crispy tofu.

Two methods to make this Pho recipe

You can prepare this pho in a Crock-Pot or an Instant Pot. The Instant Pot infuses the spices quickly and produces a flavorful broth in less time. The slow cooker is ideal if you like a set-and-forget approach. Sautéing onions and spices before adding them deepens the flavor, but it’s optional.

Below is the full recipe so you can enjoy pho at home any night.

The Best Vegetarian Pho

Yield:
12 servings

Prep Time:
10 minutes

Cook Time:
1 hour

Total Time:
1 hour 10 minutes

A must-try pho recipe. This vegetarian pho is an easy way to enjoy a hearty, flavorful meal—great on cold days or when you need a comforting bowl to lift your spirits.

Ingredients

• 6 cups vegetable broth (or replace with water if desired)
• 4 cups filtered water
• ½ cup tamari or soy sauce
• 1 whole onion, diced
• 2 garlic cloves, minced
• 1 tsp salt (adjust to taste)
• 2 tsp black pepper
• Pho spice packet (or use the homemade spice mix below)
• 1 12 oz package extra-firm tofu, drained and cut into ½–1 inch pieces (or substitute chicken, shrimp, or beef)
• 3 large carrots, sliced diagonally
• 3 cups cabbage, chopped into 2-inch pieces
• 4–5 cups fresh or frozen broccoli
• 8 oz rice noodles
• Optional toppings: mung bean sprouts, fresh basil, mint, sliced jalapeños, lime wedges, peanuts, Sriracha

Homemade pho spices

• 2 cinnamon sticks
• 6 whole cloves
• 4 star anise
• 1 tsp ground ginger or 3 thin slices fresh ginger
• 1 tsp fennel seeds
• 1 tsp ground coriander or 1 tbsp whole coriander

Instructions

Slow Cooker

1. Pour vegetable broth and water into the slow cooker. Add diced onion, minced garlic, and the spice packet or whole spice mix.
2. Cook on high for 4 hours (or low for a longer day-long cook).
3. About one hour before serving, remove the spice packet or strain out whole spices.
4. Add tamari, salt, pepper, carrots, cabbage, and broccoli. Cook on high 5–10 minutes until vegetables are tender-crisp.
5. Prepare tofu as directed below.
6. Add rice noodles to the broth, cover, and let soak about 4–6 minutes or until tender.
7. Divide tofu and noodles into bowls and ladle hot broth and vegetables over them.
8. Top with sprouts, basil, lime, jalapeño, peanuts, and Sriracha as desired.

Instant Pot

1. Set the Instant Pot to Sauté. Add 1 tbsp oil, then cook the onion, ginger, and spices until fragrant.
2. Add broth and water, lock the lid, and cook on high pressure for 30–45 minutes.
3. Quick-release pressure. Strain out the spices or remove the spice packet and return the broth to the pot.
4. Add carrots, broccoli, and cabbage; replace the lid and let steam for 5 minutes.
5. Remove the lid, add rice noodles, close the lid, and let the noodles sit in the hot broth for 4–5 minutes until tender.
6. Serve noodles and vegetables with crispy tofu and toppings.

Preparing Crispy Tofu

1. Drain tofu by wrapping extra-firm tofu in a cloth and placing a weight on top for 10–15 minutes to remove excess liquid.
2. Preheat oven to 400°F (200°C).
3. Slice tofu into ½–1 inch strips.
4. Heat a large skillet or griddle over medium-high and add 2 tbsp oil. Place tofu pieces without crowding the pan and sear until golden on each side.
5. Transfer the skillet to the oven for 10–15 minutes to crisp the tofu further. This step helps achieve a drier, extra-crispy texture.
6. Top each bowl of pho with the crispy tofu just before serving.

Did you make this recipe?

Please leave a comment or share a photo on Instagram to let me know how it turned out.