A Hà Nội-style vegan phở—clean, lightly sweet, and aromatic, focusing on a clear broth and crispy-outside, soft-inside fried tofu (đậu hũ chiên). Simple, balanced, and true to Northern style.

📝 Ingredients (Serves 2–3)

Noodles & protein

200–250g flat rice noodles (bánh phở)
300g soft tofu (cut into cubes, deep-fried)

Broth base

7 cups water
1 onion (halved)
1 small ginger (split)

Hà Nội-style spices (light & clean)

1 cinnamon stick
2 star anise
1 tsp coriander seeds (optional)

Vegetables (optional but common in chay)

1 cup mushrooms (oyster or shiitake)
1 small carrot (sliced)

Seasoning

2 tbsp soy sauce
1 tbsp 🌱 vegan fish sauce
1–2 tsp rock sugar (or regular sugar)
Salt to taste

Fresh toppings

Spring onions (sliced)
Coriander
A few herbs (minimal—Hà Nội style is simpler than southern)
Lime (optional)
Chili (optional)


👩‍🍳 Instructions

1. Prepare fried soft tofu
Heat oil and fry tofu cubes until golden outside, soft inside
Remove and drain on paper towel

👉 This gives authentic texture: crispy skin + silky center

2. Char aromatics
Dry-roast onion and ginger until lightly charred
This step builds the signature phở aroma

3. Make the broth
Add water, charred onion/ginger, and spices
Simmer gently for 25–30 minutes

👉 Keep broth clear, not cloudy

4. Add vegetables (optional)
Add mushrooms and carrot
Simmer another 5–10 minutes

5. Season
Add soy sauce, vegan fish sauce, sugar, and salt
Taste: should be light, clean, slightly sweet

6. Prepare noodles
Soak or boil rice noodles until soft
Drain well

7. Assemble
Place noodles in bowl
Add fried tofu
Pour hot broth over
Top with spring onion and coriander


💡 Hà Nội Style Tips

✔ Broth should be clear, light—not too rich
✔ Use fewer herbs than southern phở
✔ Focus on balance and subtle sweetness
✔ Fried soft tofu = key texture difference 👍

🌿 Why this version stands out

Authentic Northern Vietnamese flavour
Light, clean, and not overloaded
Crispy + soft tofu gives amazing contrast
Perfect for breakfast (like in Hà Nội streets)