My favourite asian aromatic soup of all time is this, my Vietnamese pho, pronounced “fuh.” I go through periods (especially as the weather cools) of not getting enough of this delicious aromatic broth loaded with veggies, fresh herbs and some protein to feel super satiated, calm hunger hormones and feel completely nourished. Instead of employing traditional rice noodles, I decided to go for a more low-carb high-fibre pho by using noodles instead, which by the way work surprisingly well in this soup! I love using sustainably caught white fish in my pho, but please feel free to add whatever protein you prefer – prawns work amazing too! The broth is 100% plant based, so If you’d prefer to keep it all plants you might like to ass in some sautéed fermented tempeh cubes, or extra mushrooms – do what works for you.
To be honest though, a pho is only as good as its broth and whilst I have made some of the most complicated ones as a chef, I am much more excited about replicating those flavours in a much more approachable time saving way. This is the end result from years for trialing and testing to create the perfect pho that the huz and I literally crave! Best of all there’s zero sugar, MSG, and/or highly processed industrialised seed oils that overload our system with too many of the wrong kinds of omega 6’s. This is the healthiest pho you will find without compromising on flavour and although there’s a few steps involved the end result will be well worth it.
For the Pho Broth:
- 960g 4 Cups Vegetable Broth
- 100g ½ Onion sliced thinly
- 38g 2 Tbsps Tamari
- 27g 2 inch-long Fresh Ginger, peeled, sliced
- 8g 2 Cloves Garlic, peeled, minced
- 7g ½ Tbsp Apple Cider Vinegar
- 3g 1 tsp Ground Coriander
- 2g 1 tsp Ground Cinnamon
- 1g 1 Star Anise
For the Pho Components:
- 500g 2 Zucchini, top & tailed, spiralised (zoodles)
- 120g 1 Cup Mushrooms, sliced
- 100g ½ Cup Beansprouts
- 100g 1 Cup Baby Bok Choi
- 27g 2 Tbsps Cashews, Chopped
- 20g 1 Lime, cut into 4 wedges
- 10g ¼ Cup Spring Onion, Chopped
- 6g 2 Tbsps Fresh Basil Leaves, Chopped
- 6g 2 Tbsps Fresh Coriander Leaves, Chopped
- 6g 2 Tbsps Fresh Mint Leaves, Chopped
- 10g 2 tsp Extra Virgin Olive Oil
- 300g 2 White Fish Fillets, medium cubes
- 15g 1 Tbsp Avocado Oil or Coconut Oil
- 4g 1 Fresh Red Chili, minced
- Preheat oven to 180C / 355F.
- To make broth, place all ingredients in a large pot. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, for 20 mins. Strain broth, and return liquid broth to pot. Discard solids.
- On a baking tray lined with baking paper, layout raw fish cubes, drizzle with avocado or coconut oil and toss to coat. Bake in the oven for approx. 20 mins. Set aside.
- In a dry pan over low heat covered, gently wilt the zoodles. Stir intermittently every 20 seconds and place lid back on. Approx 1.5-2 minutes, or until wilted ‘al dente,’ but not overcooked. Set aside.
- Using the same pan on low heat, add in the olive oil. Gently sauté, mushrooms, pak choi and chilli for approx. 1-2 minutes. Set aside.
- To assemble Pho, in a bowl place noodles on the bottom followed by all other ingredients along with the fresh herbs, leaving the beansprouts, cashews and lime for the garnish on top. The lime is for squeezing to drizzle juice over the top of the pho once served.
- Pour hot broth over the top and serve immediately.
Storage: Store pho broth and ingredient components separately in the fridge for three days. Broth may be frozen for up to two months in the freezer.