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Course: Asian, Main Course, Soup
Keyword: Asian, Main Course, Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 People


  • Pot
  • Knife
  • Cutting Board

Adjust Servings


  • 8 Oz rice Vermicelli noddles
  • 1 box hard tofu cubed
  • 1 large onion quartered
  • 2 2-inch pieces fresh ginger unpeeled and halved, length wise
  • 6 cups broth or bone broth your choice chicken, beef, vegetable…
  • 2 cups water
  • 1/4 tsp coriander ground
  • 1 whole clove
  • 2 Tbsp fish sauce
  • 1/2 tsp hoisin sauce
  • 1/2 tsp soy sauce
  • 1/2 tsp red chili paste Sambal
  • 1 stick cinnamon
  • salt to taste
  • black pepper to taste

Optional Garnish Ingredients

  • 4 green onions chopped
  • 2 jalapeños or Thai chilis thinly sliced
  • 1 bunch cilantro, chopped
  • 1 bunch Thai basil leaves
  • 1 cup bean sprouts
  • 2 limes cut into wedges


  • In a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 3-4 minutes stirring occasionally. You want a nice color.
  • Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick, and your salt and pepper to the pot. Bring to a slow boil and then reduce heat and simmer for 30 minutes.
  • During this time prepare noodles according to the package instructions. Once soft, drain, rinse, and sit aside.
  • Prep your garnishes into individual small bowls for serving.
  • When there is about 5 minutes left in hour 30 minutes simmer add your tofu to the broth to cook.
  • Take out and discard the ginger, clove, cinnamon stick, and onion pieces from the pot.
  • Divide the noodles among bowls and ladle the hot broth over the noodles. Add your desired toppings.

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