Vietnamese Veggie Pho

A fresh noodle soup



Prep time

15 minutes

Cook time

30 minutes

Traditionally made from beef stock and fish sauce, this vegetarian version is a great healthy alternative to the classic



Asian vegetable broth

2 tsps soy sauce
1/2 tsp sesame seed oil
100g rice noodles
150g mushrooms, sliced
1 pak choi, separated leaves,
beansprouts, handful per person
1 red chilli, diced
1 lime, quartered
2 spring onions, thinly sliced 
mixed coriander, basil and mint leaves, handful


  1. Place the lime, diced chilli, spring onions, herb leaves and bean sprouts on a serving dish and place to one side.
  2. Next, in a large pan, bring the Asian stock to a boil then reduce to a medium heat.
  3. Add the soy sauce and mushrooms, and cook for 5 minutes.
  4. Next add the sesame seed oil and pak choi, and cook for 2 minutes.
  5. In a second pan, take your noodles, cover with boiling water and cook for 2 minutes.
  6. Strain the noodles, then place a portion in as many soup bowls as necessary.
  7. Ladle stock and vegetables over the noodles until submerged.
  8. Serve the bowls of pho, with the side plate of lime, herbs, spring onion, chilli, and bean sprouts in the middle for each person to customise their own pho with.

Chef’s tips

Pho is served so that the eater can customise the dish to their tastes, it’s open to interpretation, have a think about what other vegetables or garnishes you could add!


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