A super flavorful broth, crispy tofu, herbs and banh pho; this Vegetarian take on Vietnamese Pho is super delicious. Plus it takes less than an hour thanks to the Instant Pot!









Have you ever tried Pho?? The super yummy Vietnamese broth FULL of flavor and served with a LOT of toppings? If you have tried this, you will know how good this on a cold windy evening.

It is August yet but the evenings here in the Bay Area are getting chilly. All i am craving for is something like a broth based meal that is healthy, easy to make and full of flavor!





For those who do not know, Pho is a Vietnamese broth based soup. Pronounced as 'fuh', this is probably the MOST well known Vietnamese dish here in the US. It consists of a flavorful broth, rice noodles called banh pho, herbs and protein of your choice. It can be customized to be spicy using chilli flakes in the broth or as a topping. But don't fret; this tastes amazing even without the spice.









Traditionally Vietnamese Pho has some kind of meat in it and the broth takes HOURS of simmering time to extract the flavors. However, this recipe breaks away from both the ideas. It is a vegetarian recipe that has tofu as the protein and the broth is made quickly in the Instant Pot. Ready in under an hour, this Pho recipe can easily be customized to suit your tastes.





With the cold days not far away, I am already dreaming of bowls full of pho and other soups. If you are like me; you have to check out these Asian Soup recipes for the cold days:









Pho has been something that I have always been wanting to make at home. The only reason I pushed it out so much is because I hated to stand by the stove as the broth simmers to infuse the flavors. With the Instant Pot it was as easy as dump, saute and cook! The broth was just as flavorful as I have had at the Vietnamese restaurants here in the Bay Area.





The greatest contributor to the soup is the broth. Once you have the broth ready; the rest is just adding in your favorite toppings to make something that you would enjoy on a cold evening. So I would urge you to get the ingredients fresh and use them right away. That way the flavors come through really well and the soup is ALWAYS a hit!









Variations





I made the broth using spices just like they do in North Vietnam. Feel free to drop any spice you would not want in your soup. For the toppings I used what I see most in the restaurants. However, adding basil leaves, protein of your choice, shiitake mushrooms and edamame is an option. Tofu is generally not THE ingredient in Pho, but it works well in the vegetarian version.





The Instant Pot makes this recipe in NO time compared to the traditional method without compromising on the taste. If you are looking for more Instant Pot recipe, try one of these:

Plus, follow my Pinterest board All Instant Pot recipes in ONE for more recipes from all the contributors. There are TONS of recipes on the board for you to try! Now, head straight to the recipe below!





Ingredients