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
- 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)
- To taste Chili slices (Ớt)
Step-by-step instructions
Step 1 · Prepare the tofu by draining
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.
Step 2 · Bring the vegetable broth to a simmer in a large pot
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.
Step 3 · Cook the rice noodles separately according to package instructions
Cook the rice noodles separately according to package instructions. Drain and rinse under cool water to prevent sticking.
Step 4 · Strain solids from the broth
Strain solids from the broth, then return the clear broth to the pot. Season with soy sauce and adjust salt to taste.
Step 5 · Divide noodles and tofu into serving bowls
Divide noodles and tofu into serving bowls. Ladle hot broth over noodles and tofu.
Step 6 · Top each bowl with bean sprouts
Top each bowl with bean sprouts, fresh herbs, lime wedges, and chili slices as desired. Serve immediately.
Why this recipe 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.
A note on tradition
Pho is a beloved staple throughout Vietnam, especially in the north. Traditionally eaten for breakfast or lunch, Pho is often enjoyed in bustling markets or humble street-side stalls. Vegetarian versions like Tofu Pho are increasingly popular, especially among urban diners seeking lighter, plant-based options. The dish reflects Vietnam's emphasis on fresh ingredients, communal eating, and the artful balance of flavors.