Phở đậu phụ
Bữa trưa • Việt Nam
How to Make Tofu Pho (Traditional & Healthy Version)
Tofu Pho is a vibrant and nourishing vegetarian noodle soup that hails from the heart of Vietnam. This healthy Vietnamese dish is a modern twist on the classic Pho, which is an integral part of Vietnam’s culinary heritage. Traditionally enjoyed as a breakfast or lunch, Pho is celebrated for its aromatic broth, delicate rice noodles, and a variety of fresh herbs. Swapping out meat for tofu makes this version light, protein-rich, and perfectly suited for health-conscious eaters and vegetarians alike. Pho's origins trace back to the bustling streets of northern Vietnam, where vendors serve steaming bowls to locals and travelers alike. The plant-based broth in Tofu Pho is infused with spices like star anise, cinnamon, and ginger, providing a depth of flavor that is both comforting and exciting. Fresh toppings such as Thai basil, bean sprouts, and lime enhance the soup’s complexity, making every spoonful a delightful experience. Tofu Pho is not just a meal—it's a warm embrace, a reflection of Vietnam’s culture of hospitality, and an excellent choice for anyone seeking a balanced, delicious, and authentic Vietnamese lunch.
Ingredients(for 1 large bowl, typical for Vietnamese lunch)
- 200g Firm tofu (Đậu phụ)
- 120g Rice noodles (Bánh phở)
- 1 small Yellow onion (Hành tây)
- 4 slices Fresh ginger (Gừng)
- 2 whole Star anise (Hoa hồi)
- 1 small Cinnamon stick (Quế)
- 1 liter Vegetable broth
- 2 tablespoons Soy sauce (Nước tương)
- 1 cup Bean sprouts (Giá đỗ)
- 1 cup Fresh herbs (Thai basil, cilantro, mint) (Rau thơm)
- 2 Lime wedges (Chanh) - optional
- To taste Chili slices (Ớt) - optional
Instructions
- 1
Prepare the tofu by draining, patting dry, and cutting into bite-sized cubes. Optional: pan-sear tofu in a nonstick skillet until golden on all sides for extra texture.
5 minutes
Crisping tofu adds a satisfying texture.
- 2
Bring the vegetable broth to a simmer in a large pot. Add sliced onion, ginger, star anise, and cinnamon stick. Simmer gently for 10-12 minutes to allow flavors to infuse.
12 minutes
Char onion and ginger directly over a flame for deeper aroma.
- 3
Cook the rice noodles separately according to package instructions. Drain and rinse under cool water to prevent sticking.
5 minutes
Don’t overcook noodles; they should remain slightly chewy.
- 4
Strain solids from the broth, then return the clear broth to the pot. Season with soy sauce and adjust salt to taste.
2 minutes
Taste and adjust seasoning before serving.
Why This Dish is Healthy
This Vietnamese Tofu Pho is a healthy choice because it uses lean, plant-based ingredients and avoids heavy oils or animal fats. The soup is filling yet low in calories, perfect for weight management. The fresh vegetables and herbs add fiber and essential nutrients, while the tofu supplies protein for muscle repair and satiety. Overall, it’s a nutrient-dense meal that supports a balanced diet.
Tofu Pho offers a well-balanced combination of plant-based protein from tofu, low-glycemic carbohydrates from rice noodles, and a host of vitamins and minerals from fresh vegetables and herbs. The broth is naturally low in fat and free from cholesterol, making it heart-healthy. Fresh herbs such as basil and cilantro provide antioxidants and micronutrients, supporting immune function and digestion.
Pro Tips
- 💡Tip 1: Char the onion and ginger for an authentic, smoky flavor.
- 💡Tip 2: Use firm tofu for best texture in the soup.
- 💡Tip 3: Serve with a variety of fresh herbs for maximum aroma and taste.
Storage & Serving
Store broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat broth thoroughly and assemble with fresh herbs and toppings before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
