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This Easy Pho Recipe is an Asian-inspired soup I love to eat for comfort and sometimes cold symptom relief. It's a 15 minute soup that requires minimal prep.
When seasonal cold finds you unprepared with no emergency cans of noodle soup on hand, this is the soup to turn to. It's a light, Asian-inspired pho made with fresh veggies, noodles, broth, and a few toppings.
This comfort food was born out of desperation when I was home alone, with an unexpected cold. All I wanted was a warm bowl of veggies and noodles in a simple broth with some heat, like peppers. So, in my cold-stricken state, I raided my refrigerator and pantry. I came up with this soup to relieve my hunger and get some necessary nutrients and hydration.
Recipe ingredients
- white or brown rice noodles
- oil
- green onions
- mushrooms (chopped)
- reduced-sodium vegetable broth
- (garnish) cilantro or basil, lime, sliced jalapeño, peanuts
How to make Pho
- soak or boil the rice noodles
- saute veggies
- add broth to veggies
- place cooked rice noodles in a bowl
- pour soup broth over noodles
- add toppings for garnish
What are the best noodles for this recipe?
Pho is generally made with rice noodles. You can use white or brown rice noodles. I love brown rice spaghetti noodles as a substitute for white rice noodles.
Recipe steps
Step 1. chop and sauté veggies (mushrooms, cabbage, onions, celery, garlic, ginger)
Step 2. add water and simmer 20 minutes
Step 3. strain broth
Step 4. remove veggies (optional)
Step 5. pour over cooked noodles
If you just want to make the Asian soup broth recipe, go for it! It's great for sipping when you don't have an appetite.
📖 Recipe
Easy Pho Recipe
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 4.5 ounces Rice Noodles, White or Brown (or Soba Noodles)
- 1 tablespoon Oil
- 1 Green Onion, sliced; stem and stalk separated
- ½ cup Mushrooms, chopped
- 4 cups Vegetable Broth
- 1 handful Cilantro
- 1 Lime, quartered
- 1 Jalapeno, sliced thin, for garnish
- 1 tablespoon Peanuts, chopped, for garnish
Instructions
- Cook RICE NOODLES according to package directions; drain; rinse; set aside.
- In a soup pot on medium-high flame, heat OIL; add GREEN ONION (stem) and MUSHROOMS; saute until tender and fragrant.
- Add VEGETABLE BROTH; increase heat, bring just to a boil; reduce heat, allow to simmer 5 minutes.
- To serve, divide cooked SOBA NOODLES evenly into two or three soup bowls; pour broth and vegetables over noodles; top with CILANTRO, LIME, JALAPENO PEPPER, PEANUTS, and GREEN ONION (stalk)
Equipment
- chef knife
Violet says
I have to say that I found this soup rather bland for my taste. I prepared the broth with the recommended veggies and added some salt to it, but I might be missing some key ingredient. I decided to add some Fish Sauce and squeezed more lime juice into it and that made it taste better.
Traci Antonovich says
Hi Violet, yeah I do like to leave room in my recipes for my readers to customize flavors to their liking, esp with salt. Great idea on the fish sauce! Glad you made it work for you. Thanks for stopping by! 🙂
Missy Ortiz says
I made it this evening and it was a huge success! I fell in love with how easy it is to make and you don’t even need many ingredients! Thank you for the recipe!
Traci Antonovich says
Thanks so much Missy! I'm so glad you love it! You're more than welcome to tag me in the post by including @thekitchengirl...that way you don't have to change the link in your bio. But, I'm all for the bio link too...thanks again! 🙂
Valentina says
This pho sounds so delicious! I'd take it any day -- whether I have a cold or not. 😉 Also, I love your response above -- about the ads. I think your ads work in a nice flow within your post. I hope the reader will come back -- especially since she seems to love your recipes -- which are mouth-watering, by the way. 🙂
Traci Antonovich says
Hey thanks Valentina. I'm with you on the anytime pho...I love it in the summer too! Also, thanks for your input regarding my response. I meant every word 🙂
Calleigh says
So many food trends are circulating the social media, I find it hard to keep up or even narrow down which ones taste good and not just a bunch of overhyped. And of my favorite is this savory broth, with slices of beef, and slurpy rice noodles. Yum!
Traci Antonovich says
Well, hopefully mine doesn't disappoint. And I hear ya loud and clear...it's a noisy world in every industry. You are welcome to add beef to this recipe. I kept it very basic and vegan. Adds ins are totally welcome! 🙂
meeta says
ALways a noodle soup kind of girl and love this soup with or without a cold!
Traci Antonovich says
Thanks, I'm right there with you! Even in the summer...bring on the soup! 🙂
Jeni says
I have been fighting a cold off for two months now and DEVOURING ALL THE PHO. It really does help, and I never get tired of eating it. Now that I'm feeling better, I think you've inspired me to make my own instead of grabbing it take out again lol.
Traci Antonovich says
Yaayyyyy! Inspiring others to skip takeout and DIY is...my #1 goal in life. Although, not gonna lie, if I lived near excellent Pho, I'd be there once a week at least! Hope you get a chance to try mine sometime. Thanks again! 🙂
Alyssa says
This is so perfect for this time of year. And cilantro is my favorite garnish ever, so I know it'll be delicious.
Traci Antonovich says
Thanks so much Alyssa! We share the cilantro love, all the way! 🙂
Michelle Reyes says
hi Tracy, my first time here, everything looks delicious. I have a question on your "feel better pho" did you use your veggies that you strained from rhe asainw broth in your soup?
thank you,
Michelle
Traci Antonovich says
Hiya Michelle, I don't believe I did, but it wouldn't hurt anything to add them, especially if you're trying to increase the volume. Great question...thanks for asking! 🙂