The best Pho Bo – a classic veganized.

by Jan Vasil
Pho Bo - a classic veganized

Pho Bo – a classic veganized.

Hi, and welcome back to Taste Is Yours.

I am very happy that you came back as I will share with you another great recipe which I “veganized”. Today It will be a classic Vietnamese soup. Usually, it is made from beef bones broth, noodles, spices and thinly sliced beef meat. As I am still having my vegan days, I had to change the recipe and veganize it. And the result? A wonderful soup full of flavors great for cold autumn days. The soup is cooked in 30 minutes and serves 4 portions.

Pho Bo - a classic veganized
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The best Pho Bo – a classic veganized.

The best Pho Bo – a classic veganized.

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Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: VietnameseDifficulty: Easy


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  • 2pcs of star anise

  • 2 whole cloves

  • 1 cinnamon stick

  • 1L of vegetable bouillon

  • 1 small onion, diced

  • 2 garlic cloves, peeled and quartered

  • 1 2-inch piece of fresh ginger, julienned

  • 2 small carrots, julienned

  • 250g of shiitake mushrooms stems removed and thinly sliced

  • 1 tablespoon soy sauce

  • 2 green onions, sliced thin (I like to slice them at a 45-degree angle)

  • 2 small baby bok choy, sliced lengthwise into quarters

  • sea salt and pepper

  • 250g of cooked rice noodles

  • 250g of tofu, diced into 2cm cubes

  • sriracha sauce

  • lime slices from 1/2 of lime

  • bean sprouts

  • bunch of fresh coriander leaves

  • 1 tablespoon of vegetable oil


  • Heat up a pot and dry roast the star anise, cloves, and cinnamon stick. Stir for about 30 seconds and let the spices to relieve the aromas.
  • Add the vegetable bouillon, onion, garlic, and ginger. Cover with the lid and bring to a boil. Reduce the heat to low and cook for 15 minutes.
  • Add the carrots, shiitake mushrooms, soy sauce, and green onions. Cook for 10 minutes, then add the bok choy. Cook for 2-3 more minutes, or until tender. Add salt and pepper to taste.
  • Meanwhile, heat up 1 spoon of vegetable oil in a pan and add the diced tofu. Bake from all the sides until golden.
  • Place the cooked rice noodles into the bowls, then pour over with the pho. Put the baked tofu, bean sprouts, chopped coriander leaves, lime slices, and sriracha (it will add a nice spiciness) on top and serve.
  • Enjoy 🙂

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Pho Bo - a classic veganized
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Pho Bo - a classic veganized
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1 comment

PHO BO - The classic Vietnamese soup - December 11, 2017 - 10:38 am

[…] PS: in case you would like to cook a VeGaN version of PHO BO, then check out my recipe here. […]


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