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Vegetable Pho

A warm, aromatic soup filled with vibrant vegetables and rice noodles, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups vegetable broth
  • 2 cups water
  • 1 onion halved
  • 3 cloves garlic minced
  • 1 piece ginger about 2 inches, sliced
  • 2 star anise
  • 1 cinnamon stick
  • 2 cups mixed vegetables like bell peppers, carrots, and mushrooms
  • 4 ounces rice noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • Fresh herbs basil, cilantro, and mint for garnish
  • Sliced jalapeños optional, for heat

Equipment

  • Large pot
  • Strainer
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. In a large pot, combine the vegetable broth and water over medium heat.
  2. Once the broth is simmering, add the onion, garlic, and ginger.
  3. Add the star anise and cinnamon stick to the pot.
  4. Allow the broth to simmer for 20 minutes.
  5. While the broth simmers, cook the rice noodles according to package instructions.
  6. Stir in the mixed vegetables and cook for about 5 minutes until tender.
  7. Stir in the soy sauce and lime juice for flavor.
  8. Divide the noodles among bowls and ladle the hot broth and vegetables over them.
  9. Top with fresh herbs and sliced jalapeños if desired.

Notes

Customize your vegetables based on what's in season or your personal preference.