Maximum Living Vegetable Pho Soup


Maximum Living Vegetable Pho Soup

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Pho (pronounced "FUH") is a Vietnamese dish consisting of rice noodles, broth, and whatever else you want to add, such as vegetables and herbs, and maybe a protein like chicken, pork, beef or shrimp. Ditch the chicken noodle soup for something a lot more exciting, both visually and in flavor.



  • 2 tablespoons coriander seeds

  • 2 whole cloves

  • 2 pods star anise

  • 10 cups vegetable stock

  • 1 sweet onion peeled and halved

  • ┬╝ cup soy sauce

  • 8 cloves garlic, coarsely chopped

  • 2 (3 inch) cinnamon sticks

  • 2 teaspoons ground ginger

  • 2 bay leaves

  • 1 chicken breast


  • 1 (16 ounce) package thin rice noodles (such as Thai Kitchen┬«)
    * Zucchini noodles can be substituted for rice noodles

  • 8 ounces enoki mushrooms

  • 4 scallions, thinly sliced

  • 1/2 cup coarsely chopped cilantro

  • 1 lime, cut into wedges

  • 1 Sliced red bell pepper

  • 2 jalapeno peppers, sliced into rings

  • 1/4 cup mung bean sprouts

  • 1/4 cup Thai basil leaves, torn into bite-size pieces


You can use you regular bowls, and a fork and spoon if you'd like, but for a more authentic experience, consider the following supplies.

  • Pho bowls

  • Chopsticks

  • Pho spoon

Why would I need these?
Traditionally, you will use chopsticks in your dominant hand, and the special, ladle-like spoon in the other, using it to bring the noodles closer to you, and to slurp the broth.


To make the broth, heat a frying pan over medium heat. Add the coriander seeds, cloves, and star anise and toast until fragrant, about 3-4 minutes. Immediately remove from pan to avoid burning and set aside.

Place vegetable stock, chicken breast, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot. At the same time remove cooked chicken breast from broth and slice into thin slices, set aside.

Place rice noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among serving bowls. (makes up to 6)

*For zucchini noodles refer to zucchini preparation, add quantity desired to each large serving bowl, the zucchini noodles will cook in the broth of each bowl once broth is added.

Simmer mushrooms in broth until heated through, about 5 minutes. Transfer mushrooms to serving bowls with chicken. Top with scallions and cilantro. Ladle in hot broth.

Serve lime wedges, jalapeno peppers, red bell pepper, bean sprouts, and basil alongside for garnishing each bowl. And for a little extra flavor add Sriracha and Hoisin sauce to taste.

*Zucchini noodles:

Cut lengthwise slices from zucchini using a vegetable peeler or mandoline, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips pasta like strips; discard seeds.  If you are making the slices by hand or with a peeler, slice the zucchini again into thinner strips resembling spaghetti.