Crock Pot Vietnamese Pho

One word…..


Is there any better word in the world, I highly doubt it! My love for Pho runs fast and deep, there is something so soul crushingly magnificent about a bowl full of sweet-spicy-sour-soothing-noodley-crunchy-sloppy-slurpy noodles, veggies and soup that could bring a tear to your eye.


I first discovered this magical broth before I became Vegan and after finally discovering the light I was adamant that this beautiful bowl would be stripped from my life forever.


Thankfully I was wrong, I was recently paroosing my local supermarket when I noticed one of my favourite stock brands sells vegan chicken and beef stock what?!?!?!?!?!?!?!?!

Ahh huh honey

I had a hope that maybe just maybe I could create a master piece using my Vegan ingenuity and plenty of pinterest tricks and tips. Well I did it, I managed to make a flavourful bowl with non animal products, I would say it is one of my proudest moments to date.


However I wasn’t satisfied at just a simple Pho, I wanted to create a incredibly easy crock pot version that I could throw together in the morning before work and come home to an amazing already cooked meal.

Crock Pot Vietnamese Pho

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 star anise
  • ½ tsp whole cloves
  • 1 tsp coriander seeds
  • 1 cinnamon stick
  • 1 white onion
  • 1  1 inch cube of ginger
  • 3 smoked garlic cloves, crushed*
  • 8 cups low sodium vegan beef stock
  • 1 packet thick rice noodles
  • 1 packet firm tofu
  • 3 carrots, julienne
  • 1 lime
  • 1 packed bean shoots
  • sriracha (optional topping)
  • pickled jalapenos (optional topping)
  • coriander (optional topping)


  1. Drain the tofu, to do so use a press or set out on absorbent paper towel and place a plate over the top and leave for 20 minutes.
  2. Preheat the oven to 200 °C.
  3. Slice the tofu up into small cubes and place on a lined baking tray then bake in the oven for 30 minutes or until slightly golden and crispy.
  4. Place a small pan on medium heat and add star anise, whole cloves, coriander seeds and cinnamon stick. Then dry roast for around 5 minutes or until spices become fragrant, be careful not to burn anything.
  5. Char grill the peeled onion over an open flame, or if you are like me and don’t have gas place the peeled onion on a baking tray lined with baking paper and then place under the grill for a few minutes continuously checking that onion is only charred and not burnt.
  6. Place in the crock pot the fragrant spice mixture, sliced ginger, crushed garlic and the char grilled onion. Then pour over the stock and leave on high for 1 hour.
  7. Cook the rice noodles as per instructions, I placed mine in a large bowl covered with boiling water and left for 5 minutes then strained the water out.
  8. Once the stock has cooked for 1 hour strain the cloudy layer out of the broth and place the crock pot on medium for another hour.
  9. In a large bowl add noodles, carrots, crispy tofu, pickled jalapenos, coriander, bean shoots and lime.
  10. Pour stock over the noodles, top with sriracha and a good squeeze of lime juice.

*I used smoked garlic to help bring out the smokey flavour but regular garlic would do just as well.


Well there you have it, my soup-er duper easy crock pot Vietnamese Pho recipe, I will give a quick word of warning, I was slightly overzealous with the sriracha and made my soup incredibly spicy so just be careful when adding a spicy sauce, your mind may say YES but your tongue will say NO.



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