Pho with five-spice braised tofu

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pho with five-spice braised tofu

Pho with five-spice braised tofu

Gluten-Free Friendly, Dairy-Free, Vegetarian

2 Servings, 620 Calories/Serving

25 Minutes

We’ll just go ahead and say it, this is a faux pho. Authentic pho, pronounced fuh, is an iconic Vietnamese street food that takes hours to cook. Our much quicker version uses many of the same seasonings to make a broth that’s slightly less intense, but still flavorful and rich.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 lemongrass stalk
  • Broth seasoning spices (cinnamon stick - star anise - chiles de arbol)
  • Ginger-garlic paste (ginger - garlic - oil)
  • 1 cup organic vegetable broth
  • 1 tablespoon sesame seeds
  • 1 baby bok choy
  • ¼ pound flat rice noodles
  • Hodo Soy five-spice braised tofu
  • 3 scallions
  • Fresh cilantro
  • 1 lime
  • ½ cup edamame

Nutrition per serving

Calories 620, Total Fat 26g (33% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 400mg (17% DV), Total Carb. 77g (28% DV), Fiber 9g (32% DV), Protein 22g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the pho broth

  • Cut the lemongrass in half lengthwise.
In a large sauce pot over medium-low heat, warm 1 tablespoon oil until hot but not smoking. Add the lemongrass, cinnamon stick, star anise, and as many of the chiles de arbol as you like; and toast, stirring occasionally, until fragrant, 3 to 4 minutes.
Add the ginger-garlic paste, season with salt and toast for about 30 seconds.
Add the vegetable stock, 3 cups water, and bring to a boil. Then, reduce to a simmer and cook until the broth is infused with the flavors of the seasonings, 10 to 12 minutes.
While the broth cooks, prepare the sesame seeds and the bok choy.


Toast the sesame seeds; cook the bok choy

In a frying pan over medium heat, toast the sesame seeds until fragrant, 3 to 4 minutes. Transfer to a plate to cool. While the seeds toast, cut the bok choy in half lengthwise. Add 1 tablespoon oil to the pan, and heat until hot but not smoking. Add the bok choy and cook until crisp-tender, 4 to 5 minutes on each side.


Finish the pho

Remove the chilies, lemongrass, cinnamon and star anise from the broth. Add the rice noodles and cook until al dente, 4 to 5 minutes.
  • Cut the tofu into ¼-inch-thick slices.
  • Trim the root ends of the scallions and cut crosswise into ¼-inch-thick pieces.
  • Coarsely chop the cilantro.
  • Cut the lime into quarters.
Add the tofu and edamame to the pho and cook, stirring occasionally, until the tofu is heated through and rice noodles are tender, 2 to 3 minutes. Season to taste with salt.


Transfer the pho to individual bowls. Top with the bok choy, garnish with the sesame seeds, scallions, and cilantro and serve with the lime wedges on the side.