Vietnamese Vegetarian Pho

Not only the smell of pho (pronounced as fuh) is appetising, it fills the house with such refreshing aromas of cinnamon and ginger! Craving for this bowl full of flavours and free of fat?

Try out Vietnamese pho – another of our hot favourite (literally too) and a super quick recipe to put together with very distinct flavours. Pho is a popular street food in Vietnam and in particular we have loved the vegetarian versions of pho in Hoi An (the ah-so delicious food we have had in our holidays!)

Ingredients: (serves 4 big bowls)

  • One cinnamon stick
  • 3 cloves
  • 1 large white onion peeled and quartered
  • Thin pieces of fresh ginger
  • Knorr vegetable stock 4-5 cubes
  • 6-7 cups of water
  • Half a spoon of soy sauce
  • Rice noodles or spaghetti (usually flat noodles)
  • 2 mushrooms of your choice (we used button mushrooms, you can also try shiitake)
  • 1 small broccoli flower
  • 1 carrot sliced round
  • 4-5 sticks of beans
  • 50 gm moong bean sprout
  • Salt
  • Garnishing: mint leaves, thin lemon wedge, sprigs of basil (if possible, thai basil) or cilantro, thinly sliced green onion (green part), red pepper flakes
  • Very thinly sliced fresh jalapeno (omit if sensitive to spice)


  1. Saute ginger, cinnamon, cloves and onion; keep ready
  2. Put knorr vegetable stock in 6-7 cups of water in a pan and bring to a boil
  3. Add all the veggies, add the mixture from step 1 and bring it to boil
  4. Garnish with mint leaves, basil, green onion and red pepper flakes. Serve with lemon wedge

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