Vietnamese Noodle soup (Pho)

Easy, full of fresh ingredients to warm up a cold winter night

Vietnamese Noodle soup (Pho)

  • Servings: 2
  • Difficulty: easy
  • Print

A very easy recipe, full of flavours. You can pick the vegetables you like or add dumplings. This is easy to change to your liking


  • 5 cups of vegan stock : I use half “chicken”, half “beef”
  • 1 teaspoon coriander seeds
  • star anise x 2
  • 2 cloves of garlic (just cut in half)
  • 3 cm piece of ginger
  • broccoli, broccolini or other Asian greens : pak choy, Chinese cabbage, etc.
  • 1/2 cup lime or lemon juice (adjust to taste – if you are not into lemon, reduce)
  • 2 tablespoons Gluten free soy sauce or tamari
  • 1 tablespoon vegan fish sauce
  • 1 paquet thai style noodles (use less if you use lots of veg)
  • 200g fresh bean sprouts
  • 1 green onion
  • chilies
  • coriander leaves, vietnamese mint, lemon wedges – to garnish
  • optional: vegan dumplings


  1. Prepare the stock: in a large saucepan, bring the stock to the boil and add garlic, coriander seeds, he ginger, aniseed, and the “white” from the spring onion. Add the lemon (to taste), fish sauce and soy sauce. Infuse for 15 minutes on low heat.
  2. Strain the liquid to remove the garlic, anis, etc and return to the stove.
  3. Cook the noodles ( I prefer to cook noodles separately, but if you prefer you can put in the same pot a few minutes before the veggies – they will take a touch longer than the vegetables). Add the veggies to the stock and cook for 1-2 minutes or until vegetables are cooked but remain green. Some veggies take longer than others so you may want to not drop all exactly at the same time. If you are adding dumplings, cook them at this stage to cook.
  4. Place the noodles in two bowls and cover with the stock and veggies. Garnish with the herbs, bean sprouts, chili, green onion, lemon wedges and ginger.

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