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Mmmm Delicious Pho Noodle Soup, That’s Ready In Minutes 🙌
Yes, you heard me right, delicious, Pho noodle soup, ready in minutes, and it’s vegan!
We’re in the middle of Autumn here in Melbourne, and it’s starting to get cooler, as the sun goes down and the stars begins to blanket the night sky’s.
On these cooler nights, there’s nothing I love more than to sit in front of an open fire, and indulge in a little bit of comfort food to keep that fire in me warm.
It’s not that cold yet, for it to be worth the effort for a roaring fire.
However to indulge in comfort food, now is that even a question?
What better way to keep warm, than to be chowing down a big bowl of hot, steaming, vegetable loaded Pho.
If you’re not familiar with the word Pho, well it’s a Vietnamese word for noodle soup.
A piping hot bowl of flavoursome soup, that’s been simmering for ages, served with rice noodle, and a combination of toppings to suit your taste buds.
And Yes! You guessed it! Pho noodle soup originated from Vietnam, so its got this lovely fragrant, subtle sweet, salty, spicy, and sour flavour to it, depending on your choice of condiments.
Often it’s accompanied with a side of Vietnamese basil, lemon, chilli and a whole lot of bean sprouts authen.
Delicious, Pho Noodle Soup, Ready In Minutes
Now, the secret to a delicious wholesome authentic Pho broth, is not often shared or it’s so complex, some just leave it to the experts…😅.
The broth comes in a variety of flavours from beef, chicken, pork and vegetables.
Infused with the choice of meat or vegetable used, along with a variety of fresh herbs and spices to give Pho noodle soup it’s distinctive flavour.
One things for sure, letting the soup simmer and drawing all those heavenly flavours is a major key🤔 .
But Who’s Got Time For That? So I’ve Created My Own Super Quick Pho Noodle Soup You Can Make At Home!
I’m a busy mum, and when I’m hungry and the little monsters are hungry, quick is what I need.
So I made a quick broth, with all the flavours of those delicate herbs and spices, that will transform this simple broth into something epic, that will sure satisfy.
I used store bought stock and a combination of fresh ingredients to replicate those lovely aromatic flavours.
Combined with the rice noodles, the fried shallots, fresh basil, chilli, and a squeeze of lemon, this bowl was heavenly 🤤🤤🤤.
Now, by no means is this authentic Pho noodle soup. But a delicious Pho noodle soup with all the trimmings and all in under 30 mins.
Well I’m happy with that 🙌.
Go down below to find the recipe to my easy Pho noodle soup!
Vegan Pho Noodle Soup
- 1 tbsp vegetable oil
- 3 spring onions chopped in 3 sections
- 1 brown onion chop in quarters
- 6 slice fresh ginger roughly 3cm long
- 6 garlic clove crushed
- 3 star anise
- 1/2 tsp peppercorn
- 1 tbsp coriander seeds
- 2 ltr chicken style stock
- 1/2 tbsp palm sugar
- 1 packet fresh rice noodles
- 400 grams semi fried tofu sliced in to small cubes
- 6 bok choy cleaned and cut in half
- 1 red chilli thinly sliced (optional)
- 100 grams bean sprouts
- 50 grams thai basil
- 1 lemon cut in half (optional)
- 50 grams fried shallots
In a large pot, heat oil and cook the bottom part of the spring onions, ginger, garlic, onion till soften slightly. (a couple of mins)
Then add the spices and gently heat till fragrant.
Then carefully add your chicken style stock, palm sugar, and mix to combined.
Let the soup come to boil.
Once broth is boiled, turn the heat down and let it simmer while you prepare the noodles.
Season with salt and pepper to taste
Preparing The noodles
Open up the fresh rice noodle pack and gently peel and separate the noodles.
Place the separated noodles into individual bowls, depending on the qty you'll eat.
The noodles will shrink once cooked. I find 2 hand full would do well to serve 1.
In a medium size pot, boil some water, roughly half full.
When water is boiled, with a ladle, take some hot water and pour it over your noodles.
Loosen the noodles up a bit and then empty the water out of the bowl.
I normally just empty the noodles into a sieve and then put the noodles back into the bowl.
Cook the tofu and the bok choy in the hot water and place them on top of your noodles.
No need to cook too long as the hot broth will also help with the cooking.
When you are ready to serve, bring your broth back to the boil and then carefully, pour the hot soup into your bowl of noodles.
Garnish with the spring onions, Thai basil, bean sprouts, fried shallots and a few slices of chilli to taste.
*Chicken Style Stock – To give it that extra flavour, I use chicken style stock as the broth, but don’t worry, were not using real chicken.
Just look for the stock that says “chicken style”, they’re usually just vegetable stock with added seasoning for flavour and no chicken is really used.
Be sure to check the ingredients label, just to be sure, or alternatively you can use vegetable stock if you prefer.
Only the bottom half of the spring onion is required to make the soup, the remainder can be sliced thinly as garnish on top.
Vegetable and tofu toppings used in this recipe is what I like to eat. Sometimes I mix it up depending on what I feel like, you’re more than welcome to change the topping more suited to your taste.
The choice and number of topping used will change the prep time.
I recommend pre cooking your vegetables and put them in just before you serve, to insure the vegetables stays firm when consuming. Otherwise vegetable will be overcooked and can thicken the soup.
Semi fried tofu can be found at your local Asian grocer. You can use any type of tofu or protein of your choice for this noodle soup.
Don’t be limited with your choice of topping, this soup can be very adaptable, so feel free to add whatever topping to suit your taste bud!
Some people like the sweet and sour flavour of the soup, so lemon is suggested but no necessary if you don’t like the sourness.
Sriracha is also highly recommended for those who like it hot 🙌🙌🙌
Caution, content will be hot, so be careful when eating the hot pho noodle soup
*Nutrition information is approximate and is meant as a guide only*