By Lily R
Simple Vegetarian/Vegan Pho
6 steps
Prep:15minCook:10min
This is the simple pho recipe I used when I lived in Vietnam. All the other recipes I found seemed to have 100 ingredients, so I figured I would put mine up in case people wanted something simpler (but still very tasty! it doesn't take much for good pho). Use a large bowl because this is a very brothy soup- the image posted is from an earlier iteration of the recipe when I didn't make enough broth.
This recipe can be made ahead of time- just keep the noodles separate from the broth/veg until you're ready to eat.
Updated at: Thu, 17 Aug 2023 08:50:55 GMT
Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories285.4 kcal (14%)
Total Fat1.3 g (2%)
Carbs60.2 g (23%)
Sugars7.8 g (9%)
Protein10.9 g (22%)
Sodium1389.1 mg (69%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Put the mushrooms in a cup or two of hot water and wait for them to rehydrate (15 minutes)
Step 2
Boil the dried rice noodles for about 5 minutes. Drain and run under cold water to stop the cooking. Divide the cooked noodles into bowls.
Step 3
Slice the carrots into thin rounds and separate the bok choy.
Step 4
Bring two cups of mushroom broth to a boil (you can use some of the liquid from rehydrating the mushrooms as well) and add the carrots. After a few minutes, add the bok choy.
Step 5
Once the bok choy and carrots are nearly cooked, add the dried mushrooms for a minute or so.
Step 6
Divide the broth and vegetables between the bowls and serve. Garnish with some hoisin sauce or lime wedges if desired.
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