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5.0 from 6 votes

Easy Pho Soup (Vietnamese Noodle Soup)

This easy pho soup is a simple version of the traditional Vietnamese noodle soup. You can add beef, chicken or salmon for extra nutrients!

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4
Calories: 491 kcal
Cuisine: Vietnamese

Ingredients

  • 1 l homemade vegetable stock see notes
  • 2 garlic cloves crushed
  • 4 dried shiitake mushrooms
  • 1 lemongrass sliced
  • 1 tablespoon raw brown sugar
  • 2 star anise
  • 4 cloves
  • 1 tablespoon black peppercorns
  • 1 cinnamon stick
  • 1 tablespoon fresh ginger grated
  • 60 ml tamari sauce
  • 300 g fresh shiitake mushrooms sliced
  • 4 pak choi sliced lenghtwise into quarters
  • 2 tablespoon extra-virgin olive oil
  • 4 salmon fillets 125 gr each
  • 200 g rice noodles
Pho Toppings:
  • Handful of fresh mint leaves
  • Handful of fresh cilantro
  • 1 red chili finely sliced
  • 4 radishes finely sliced
  • 4 spring onions finely sliced
  • handful of bean sprouts
  • 2 limes cut into wedges

Instructions

    Cup of Yum
  1. In a large pot, stir-fry for 30 seconds the garlic, dried shiitake mushrooms,, sliced lemongrass, star anise, cloves, black peppercorns and cinnamon stick.
  2. Pour in the vegetable stock, ginger, raw brown sugar, and tamari sauce.
  3. Simmer the broth for 30 minutes, then strain through a sieve, and return the broth to the pot.
  4. Add the shiitake mushroom and let them cook for about 5 minutes, then add the pak choi and continue to cook for a further 5 minutes.
  5. Meanwhile, place the salmon skin-side down on a hot pan drizzle with extra-virgin olive oil, cover with a lid and cook for 5 minutes, turning them on the other side halfway through cooking time.
  6. Once they're ready, remove them carefully from the pan and set them aside, until ready to serve with your pho.
  7. Whilst the veggies and salmon cook, place the rice noodles in a large bowl, cover with boiling water and let them sit for 3-5 minutes (check package instructions).
  8. Drain the noodles in a colander, and place them under cool running to stop the cooking process.
  9. Place a handful of noodles in each serving bowl. Then, pour the prepared broth together with a handful of shiitake and pak choi and top with the cooked salmon fillet.
  10. Serve with fresh mint, cilantro, chilli, radishes, spring onion, bean sprouts and lime wedges on the side.

Notes

  • For the homemade vegetable stock: place 1 peeled carrot, half onion, 1 bay leave, and 1 celery stick into a pot, and cover with 1.2 lt of cold water. bring to a boil, then reduce the heat and simmer for 15-20 minutes. Discard the veggies and use the stock for the recipe.

Nutrition Information

Calories 491kcal (25%) Carbohydrates 78g (26%) Protein 24g (48%) Fat 13g (20%) Saturated Fat 2g (10%) Cholesterol 16mg (5%) Sodium 1506mg (63%) Potassium 2629mg (75%) Fiber 14g (56%) Sugar 16g (32%) Vitamin A 37681IU (754%) Vitamin C 391mg (434%) Calcium 939mg (94%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 491

% Daily Value*

Calories 491kcal 25%
Carbohydrates 78g 26%
Protein 24g 48%
Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 16mg 5%
Sodium 1506mg 63%
Potassium 2629mg 56%
Fiber 14g 56%
Sugar 16g 32%
Vitamin A 37681IU 754%
Vitamin C 391mg 434%
Calcium 939mg 94%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.