Cooking Delicious, Nutritious, and Simple Vegetarian Pho at Home

Even without any salty ingredients, vegetarian pho still captivates many after they've tasted it. This wholesome vegetarian dish combines soft and chewy pho noodles, flavorful broth, and refreshing vegetables. Making this dish is also not too difficult, with easy-to-find ingredients. Let's learn how to make simple vegetarian pho at home with Mytour, as delicious as in restaurants.

1. Cooking Vegetarian Pho from the Mekong Delta

Ingredients for Vegetarian Pho from the Mekong Delta

• 500g dried rice noodles.
• 300g straw mushrooms.
• 2 white radishes.
• 1 carrot.
• 2 taro roots.
• 2 winter melons.
• ½ salted radish.
• 200g vegetarian sausage.
• 200g tofu puffs.
• 2 tofu sheets.
• 100g mung bean sprouts.
• 10 stalks chives.
• 5 stalks cilantro.
• A little bit of basil.
• 100g roasted peanuts.
• Seasonings: cooking oil, vegetarian bouillon cubes, rock sugar, salt, ground pepper.

Steps to Cook Vegetarian Pho from the Mekong Delta

Step 1: Prepare Vegetables

• Peel and wash the winter melon, then cut it in half.
• Peel and wash the carrot, radish, and taro roots, then cut them into thick slices about 0.5cm thick.
• Remove the stems from the straw mushrooms, wash them thoroughly, and cut them in half.
• Cut off the ends of the cilantro, wash them thoroughly, and chop them finely. Pick the leaves of the basil, discard any damaged or old leaves, wash them thoroughly, and drain.
• Wash the mung bean sprouts and drain them.
• Cut the vegetarian sausage and tofu into bite-sized pieces.

Step 2: Fry the tofu puffs

Heat the pan and add enough cooking oil to cover the surface for frying the tofu puffs until crispy. Once the oil is hot and shimmering, add the tofu puffs to fry. To ensure even browning, make sure the tofu puffs are submerged in the oil for 2-3 minutes before turning them over. Repeat these steps until the tofu puffs are evenly golden brown, then remove them from the pan and drain on a plate.

Step 3: Prepare the broth

• Bring 3.5 liters of water to a boil, then add the lotus roots, radish, carrot, and half of a preserved radish. Simmer over low heat for about 10 minutes.
• Add the winter melon and straw mushrooms and simmer for 15-20 minutes. Season the broth with salt, vegetarian seasoning powder, and rock sugar according to taste.
• Once the broth is boiling, add a little cilantro and pepper, then stir well to finish.

Step 3: Blanch the bean sprouts and chives with rice noodles

• Bring 2 liters of water to a boil, add the bean sprouts and chives, blanch for about 20 seconds, then drain.
• Blanch the rice noodles for about 1 minute, then remove and drain.

Step 4: Complete and enjoy

Place the rice noodles in a bowl, add tofu, fried tofu, vegetarian sausage, sprinkle some roasted peanuts on top, then pour the broth and enjoy. Vegan rice noodle soup is served with bean sprouts, basil, and can be accompanied by a bowl of spicy fish sauce for those who like it hot. This is also a simple, easy-to-make choice for those who are undecided about 'What to eat today?'

2. How to make vegan rice noodle soup with dumplings

Ingredients for making vegan rice noodle soup with dumplings

• 100g dried rice noodles.
• 1 carrot.
• 1 white radish.
• 2 stalks of lemongrass.
• 150g sweet potato.
• 150g taro.
• 150g water spinach.
• 100g fresh shiitake mushrooms.
• 100g dried shiitake mushrooms.
• 300g white tofu.
• 200g corn kernels.
• 300g pears.
• 1 pack of wonton wrappers.
• Bean sprouts, lettuce, cilantro.
• Seasonings: cooking oil, sugar, vegetarian bouillon, pepper, salt.

Steps to make vegan wonton noodle soup

Step 1: Prepare the ingredients.

• For fresh shiitake mushrooms, remove the stems and soak them in diluted salt water. Rinse the mushrooms thoroughly with water, and for an eye-catching presentation, use a knife to trim the mushroom heads into star shapes.
• Soak dried shiitake mushrooms for about 1 hour until they become soft. Afterward, rinse them thoroughly, drain, and finely chop.
• Thoroughly wash sweet potatoes and taro, then steam them until fully cooked. Once they have cooled down, peel them and mash each separately using a spoon.
• Remove the roots from lemongrass, wash them well, and cut the stems into small pieces, while chopping the leaves finely.
• Rinse corn kernels. Peel and cut carrots and white radishes into similar-sized pieces.
• Wash tofu thoroughly and cut it into small squares.
• Wash pears and cut them into quarters.
• Thoroughly wash kale, remove the stems, and cut the leaves into bite-sized pieces.
• Rinse and drain other vegetables.

Step 2: Prepare the wonton filling.

In a bowl, combine mashed sweet potatoes, mashed taro, finely chopped fresh shiitake mushrooms, chopped lemongrass, and seasonings (salt, vegetarian bouillon, ground pepper, sugar to taste, and 3 teaspoons of cooking oil). Mix all the ingredients well and let them sit for about 15 minutes to allow the flavors to blend.

Step 3: Wrap the wontons.

Place about 1 tablespoon of filling in the center of a wonton wrapper, then fold it over and seal the edges by pinching them together with your fingers to prevent the filling from spilling out.

Step 4: Prepare the broth.

• Bring 2 liters of water to a boil, then add the pear, corn, and scallion heads. Boil over high heat, season with a little salt. When the water boils again, reduce the heat and simmer for about 60 minutes to make the broth sweeter.
• Then, remove all the vegetables, add turnips, carrots, and fresh mushrooms, and simmer for another 20 minutes. Finally, add the cabbage and bring to a boil again. Adjust seasoning to taste.

Step 5: Fry the wontons and tofu.

Heat a pan with 2 tablespoons of cooking oil. Fry the vegetarian wontons until golden and crispy, then remove and drain excess oil. Next, fry the tofu until golden on both sides, then remove and drain excess oil.

Step 6: Complete and enjoy.

• Boil 800ml of water, add a pinch of salt, then blanch the rice noodles until tender.
• Remove the rice noodles and rinse them briefly under cold water, then drain. You can cut the noodles into shorter lengths for easier eating.
• Place bean sprouts in a bowl, then add the rice noodles, wontons, and fried tofu on top. Pour the broth over and serve with various greens.

3. How to make stir-fried vegetarian noodles

Ingredients for making vegetarian stir-fried noodles

• 200g fresh rice noodles.
• 100g oyster mushrooms.
• 1 stalk of king oyster mushroom.
• 100g carrots.
• 50g bean sprouts.
• 20g Chinese chives.
• Vegetarian seasonings: cooking oil, oyster sauce, vegetarian bouillon, salt, sugar, etc.

Steps to cook vegetarian stir-fried noodles

Step 1: Prepare the ingredients.

• Clean the oyster mushrooms, drain the water, and slice them evenly. Rinse the king oyster mushrooms and tear them into small pieces.
• Peel and wash the carrots, then cut them into long strips about 5cm in length.
• Diagonally slice the Chinese chives, and finely chop the root.

Step 2: Stir-fry vegetarian rice noodles.

• Heat oil in a pan and sauté the onion until golden brown, then add the mushrooms and stir-fry over high heat. Once the mushrooms shrink, season with sugar, vegetarian seasoning according to taste, and stir for 2 minutes. Next, add the carrot slices and continue to stir-fry for about 2 more minutes.
• Heat another pan with oil, add the fresh rice noodles and stir-fry, then add a little sugar and vegetarian seasoning to taste. Then, add the bean sprouts and stir-fry with the noodles for about 1 minute.
• Finally, mix the stir-fried noodles with the mushrooms and carrots.

Step 3: Presentation and Enjoyment.

Serve the vegetarian stir-fried rice noodles on a plate, sprinkle some pepper on top, and enjoy this fragrant and wholesome dish.

4. How to Cook Vegetarian Sauteed Rice Noodles

Ingredients for Vegetarian Sauteed Rice Noodles

• 200g dried rice noodles.
• 250g fresh shiitake mushrooms.
• 250g oyster mushrooms.
• 250g king oyster mushrooms.
• 30g finely chopped chili.
• 30g finely chopped lemongrass.
• 50g roasted peanuts.
• 1 sour star fruit.
• 1 cucumber.
• Seasonings: vegetable oil, sugar, salt, vegetarian fish sauce, Korean chili powder, etc.

Steps to Cook Vegetarian Sauteed Rice Noodles

Step 1: Prepare the Ingredients.

• Trim off the stems of shiitake mushrooms, soak them in diluted salt water for a few minutes, then rinse and slice them into bite-sized pieces.
• Clean and finely chop oyster mushrooms and king oyster mushrooms.
• Wash and slice the sour star fruit and cucumber into long strips about 5cm in length.

Step 2: Make the Satay Sauce.

Turn on the stove, heat a pan with 2 tablespoons of oil, then add lemongrass and chili to sauté until fragrant. Season with additional ingredients such as peanut oil, sugar, salt, Korean chili powder, and vegetarian fish sauce to taste. Stir well until all the seasonings are fully dissolved, releasing a fragrant aroma and blending together.

Step 3: Prepare the Broth.

Place the assorted mushrooms in a pan with the satay sauce and sauté over high heat until the mushrooms shrink and firm up. Then, pour 1.5 liters of filtered water into the pan and bring to a gentle boil over medium heat. Add a little finely chopped lemongrass to the broth for extra aroma. Stir well and season to taste, then simmer for about 10 minutes.

Step 4: Blanch the Rice Noodles.

Bring water to a boil, add 1 teaspoon of salt and 1 tablespoon of cooking oil to the pot, then blanch the dried rice noodles until they are soft. Remove the noodles and rinse immediately with cold water to prevent sticking, then drain.

Step 5: Presentation and Enjoyment.

Place the rice noodles in a bowl, add mushroom toppings, and arrange sliced cucumbers and pickled mangoes on one side. Pour the broth over the noodles and sprinkle with roasted peanuts on the surface, then enjoy with assorted fresh herbs.

5. Recipe for Vegetarian Sa Đéc Rice Noodle Soup

Ingredients for Vegetarian Sa Đéc Rice Noodle Soup

• 250g dried rice noodles.
• 2 carrots.
• 1 turnip.
• 3 pears.
• 3 apples.
• 50g oyster mushrooms.
• 50g button mushrooms.
• 70g dried shiitake mushrooms.
• 2 stalks of lemongrass.
• 2 pieces of firm tofu.
• 1 piece of firm tofu skin.
• Seasonings: cooking oil, vegetarian bouillon cubes, salt, sugar, etc.
• Accompaniments: lettuce, cilantro, bean sprouts, chili, lime, etc.

Steps to Prepare Vegetarian Sa Đéc Rice Noodle Soup

Step 1: Prep Ingredients.

• Peel and wash pears and apples, then cut into quarters.
• Peel and wash carrots and turnips, then slice thinly.
• Rinse lemongrass thoroughly, chop the green parts finely, and mince the white parts.
• Clean and wash accompanying vegetables, discarding any wilted leaves, and set aside to drain.
• Soak dried shiitake mushrooms in warm water for about 30 minutes until they are fully rehydrated, then drain and cut in half.
• Clean and wash button mushrooms and oyster mushrooms, then chop finely.
• Rinse firm tofu and tofu skin, drain, and cut into small pieces.

Step 2: Fry Tofu and Tofu Skin.

Heat oil in a pan, then fry white tofu and tofu skin until golden and crispy on all sides. Remove and drain excess oil.

Step 3: Prepare the Broth.

• Bring a sufficient amount of water to a boil in a pot, add pears and apples and simmer until they are completely soft, then remove the pear cores.
• Add carrots, turnips to the pot and continue simmering for about 30 minutes. Season with rock sugar, salt, pepper to taste, then add finely chopped spring onion leaves to the broth.
• Add fried tofu and tofu skin to the pot, stir well and bring to a boil for about 10 more minutes, then turn off the heat.

Step 4: Completion and Enjoyment.

• Boil about 800ml of water, blanch the noodles until cooked, then remove and rinse with cold water.
• Place the noodles and various toppings in a bowl, pour in the broth, and enjoy with fresh vegetables.

Important Tips for Cooking Vegetarian Noodle Soup

To ensure your vegetarian noodle soup is flavorful and delicious, consider the following tips:

• To ensure crispy and aromatic peanuts, make sure they are drained before roasting.
• Use ripe winter melon when making the broth to enhance its sweetness.
• Adjust the amount of seasoning and fresh herbs according to your taste preferences. You can add more vegetarian fish sauce or chili to make the dish spicier or sweeter, depending on your preference.
• When frying tofu skins, make sure the oil is hot enough before adding them to the pan. Using hot oil helps prevent the tofu skins from becoming soggy. Press the tofu firmly to remove excess water before frying to avoid dangerous oil splatters.

Top Vegetarian Noodle Soup Restaurants in Ho Chi Minh City

1. Cây Đề Vegetarian Noodle Soup Restaurant

Address: 351A Le Van Sy, Ward 1, Tan Binh District, Ho Chi Minh City

Price Range: 15K – 80K

Operating Hours: 7:00 AM – 10:00 PM

2. Bến Tre Vegetarian Noodle Soup

Address: 172 Ong Ich Khiem, Ward 5, District 11, Ho Chi Minh City

Price Range: 20K – 60K

Operating Hours: 6:00 AM – 10:00 PM

3. Giac Ngo Vegetarian Restaurant

Address: 213A Hung Vuong, Ward 9, District 5, Ho Chi Minh City

Price Range: 20K – 80K

Operating Hours: 9:00 AM – 9:00 PM

4. Vegetarian Noodles District 7 – Quan 334

Address: 334 Nguyen Thi Thap, Tan Quy Ward, District 7, Ho Chi Minh City

Price Range: 20K – 40K

Operating Hours: 7:00 AM – 9:00 PM

5. Vegetarian Noodles Giac Tha – Delicious Vegetarian Noodles in District 1 Saigon

Address: 46A Tran Dinh Xu, Co Giang Ward, District 1

Price Range: 15K – 40K

Operating Hours: 11:00 AM – 11:00 PM

Frequently Asked Questions about 'Vegetarian Noodles'

1. What are the nutritional values of vegetarian noodles?

Vegetarian noodles, like many other vegetarian dishes, can provide essential nutrients to the body. While the specific content may vary depending on the preparation method and ingredients, below is an estimate of the nutritional content in a typical serving of vegetarian noodles:

• Calories: 200-300 calories
• Protein: 10-15 grams
• Carbohydrates: 30 to 50 grams
• Fiber: 5 to 10 grams
• Fats: 5-10 grams
• Vitamins and Minerals: Vegetarian noodles are typically rich in vitamins and minerals from vegetarian ingredients such as vegetables, mushrooms, and tofu: vitamin C, vitamin K, potassium, magnesium, and folate. 

2. What's the trick to stir-frying vegetarian noodles without sticking?

To ensure that vegetarian noodles do not stick when stir-frying, after boiling the noodles, you should soak them in ice water to drain excess water. Then, mix a little oil into the noodles to make the strands slippery and thus stir-fry without sticking.

Above are 5 ways to cook delicious vegetarian noodles that you can easily do right in your family kitchen. This nutritious vegetarian dish is truly an ideal choice for you on the first day of the lunar month, on fasting days, or for those on a diet. Also, remember to visit Mytour to shop for high-quality ingredients for making noodles at a discounted price.