Pho Recipe

The only Pho Recipe you need.

A simple vegetarian pho you can make in a slow cooker or an Instant Pot. This version delivers takeout-worthy flavor without the expense — hearty, aromatic, and perfect for busy weeknights.

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When I say easy, I mean it. This pho recipe is almost too easy. As a parent of four, “easy” is everything.

This vegetarian pho comes together quickly, tastes fantastic, and makes a large batch — we often have pho for lunches all week.

If you want a reliable, flavorful, and fuss-free pho, this is the recipe to try.

Authentic Pho recipe?

A quick note on authenticity: I’m not Vietnamese and I haven’t lived in Vietnam. I do, however, visit pho restaurants often and aim to capture the flavors I enjoy. I won’t claim this is a strictly authentic Vietnamese pho, but it is a delicious, restaurant-style vegetarian version you can make at home.

Some ingredients for this vegetarian pho may be less common in a typical pantry but are easy to source and crucial for authentic flavor.

Ingredients needed for this Pho Recipe

1. I use a premixed pho spice packet called Pho Hoa from Gia Vi (contains cinnamon, star anise, clove, and ginger). If you can’t find a packet, whole spices work very well and give excellent flavor.
2. Common whole spices that replicate the packet:
   • Cinnamon sticks
   • Fresh or ground ginger
   • Whole cloves
   • Fennel seeds
   • Coriander (whole or ground)
   • Star anise
3. Use authentic Asian rice noodles for pho — not rice spaghetti. Rice noodles give the proper texture. They’re widely available at Asian markets and many grocery stores.

Everything else is standard grocery-store fare.

While traditional pho can be a lengthy process, this vegetarian slow-cooker or Instant Pot version is an easy and flavorful shortcut I love. The Instant Pot infuses the broth quickly, while the slow cooker offers a convenient hands-off approach.

Two methods to make this Pho recipe

You can make this pho in a Crock-Pot (slow cooker) or an Instant Pot. The Instant Pot gives deeper flavor in less time if you want a faster option. For the slow cooker, you can sauté onions and spices first for extra depth, but it’s optional if you prefer a simpler, dump-and-go method.

Below is the full recipe so you can enjoy pho at home whenever you like.

The Best Vegetarian Pho

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

A must-try vegetarian pho that’s quick to prepare and comforting any time of year.

Ingredients

• 6 cups vegetable broth (or use water if preferred)
• 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 homemade spice mix (see below)
• 1 12 oz package extra-firm tofu, drained and cut into ½–1 inch pieces (or substitute meat or shrimp)
• 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, sriracha, mint, peanuts, lime slices, sliced jalapeños

Homemade pho spices

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

Instructions

For Slow Cooker

1. Pour the vegetable broth and water into the slow cooker. Add diced onion, minced garlic, and either the pho spice packet or the whole spices.
2. Set the slow cooker to high for 4 hours (low works if you want it to cook all day).
3. About one hour before serving, remove the spice packet or strain out the whole spices and return the broth to the pot.
4. Add tamari, salt, pepper, carrots, cabbage, and broccoli. Cook on high for 5–10 minutes until vegetables are tender but still slightly crisp.
5. Prepare the tofu as described below.
6. Add rice noodles to the broth, cover, and let soak for 4–6 minutes until tender. Check for doneness as brands vary.
7. Divide noodles and tofu (or meat) into bowls and ladle hot broth and vegetables over the top.
8. Garnish with bean sprouts, basil, lime, sriracha, and other desired toppings.

For Instant Pot

1. Set the Instant Pot to sauté for a few minutes. Add 1 tablespoon oil, then sauté the onion, ginger, and whole spices briefly to bloom the aromatics.
2. Add broth and water, seal the lid with the valve closed, and cook on high pressure for 30–45 minutes (longer time deepens flavor).
3. Quick-release the pressure, strain out the spices or remove the spice packet, and return the clear broth to the pot.
4. Add carrots, broccoli, and cabbage, close the lid, and let them steam in the hot broth for about 5 minutes.
5. Turn off the pot, add the rice noodles, replace the lid, and let them soften for 4–5 minutes until tender.
6. When the noodles reach the desired texture, serve immediately with tofu and toppings.

Preparing Crispy Tofu

1. Drain the extra-firm tofu by wrapping it in a cloth or paper towel, placing it on a plate, and weighting it with a cutting board and a heavy object for 10–15 minutes to press out excess moisture.
2. Preheat the oven to 400°F (200°C).
3. Slice the tofu into ½–1 inch strips.
4. Heat a large skillet or griddle over medium-high heat and add 2 tablespoons oil.
5. Arrange tofu in the pan without crowding. Cook several minutes on each side until golden and crispy.
6. Transfer the skillet to the oven for 10–15 minutes to dry and crisp the tofu further. Alternatively, finish in the oven on a baking sheet for similar results.
7. Top individual bowls of noodles with the crispy tofu just before serving.

Did you make this recipe?

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