Vietnamese Vegetable Pho

Vietnamese · Spring · 30 min · Serves 4 · By Lesapor Test Kitchen

Experience the fresh flavors of Vietnam with this simple vegetable pho. This dish is perfect for a light yet satisfying spring meal. The recipe is straightforward, making it ideal for beginners.

Ingredients

  • 6 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 cinnamon stick
  • 3 star anise
  • 1 inch piece of ginger, sliced
  • 200 g rice noodles
  • 1 cup sliced mushrooms
  • 1 cup bean sprouts
  • 1 cup thinly sliced carrots
  • 1 cup baby bok choy, chopped
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh Thai basil leaves
  • 1 lime, cut into wedges
  • Flaky sea salt, to taste

Method

  1. In a large pot, combine vegetable broth, soy sauce, fish sauce, cinnamon stick, star anise, and ginger. Bring to a boil, then reduce heat to a simmer for 10 minutes.
  2. While the broth simmers, cook rice noodles according to package instructions. Drain and set aside.
  3. Add mushrooms, carrots, and bok choy to the broth. Simmer for another 5 minutes until vegetables are tender.
  4. Divide the cooked noodles into four serving bowls. Ladle the hot broth and vegetables over the noodles.
  5. Top each bowl with bean sprouts, cilantro, Thai basil, and a squeeze of lime juice. Season with flaky sea salt to taste. Serve immediately.