I love Vietnamese cuisine! It’s so light and flavorful, it’s one of my favorite things to eat. I recently decided that I wanted to take on making my own pho at home. So here’s my recipe for vegetable pho – it’s pretty easy and you can sub in any vegetables you like. You can also add protein, if meat based, just make sure to add in the meat when making the broth to add flavor.


Vietnamese brown rice pho noodles (available at 365 store or Wholefoods)

6 bok choy

shitaki mushrooms




ginger root


salt to taste

daikon radish (for garnish)

cilantro (for garnish)

limes (for garnish)

jalapeno (for garnish)

basil & bean sprouts (for garnish) *** I omitted these for my recipe as I don’t love basil or bean sprouts but they usually accompany this dish.


Wash all vegetables and chop into bite size portions. This is the longest and toughest part of this recipe since the majority of the soup is vegetables. It gets easier after this; I promise.

Once chopped, place all vegetables except the mushrooms and the broccoli in a large stew pot and fill with water. Add in some shredded ginger (approximately 1 tablespoon) and one chopped up lemongrass stick. Add some salt to taste. Let this come to a boil and simmer approximately 30-40 minutes.

Once it’s hot, add in the broccoli & mushrooms for 3-5 minutes. Stop heat afterwards. You want them to stay fresh so be careful not to overcook them.

Place one bunch of raw noodles in a large bowl. Pour hot soup and vegetables on top. Let sit 1 minute. Add lime juice, jalapeno, cilantro and daikon radish for garnish. Stir, slurp, and enjoy.


Washed and prepped ingredients for vegetable pho.


Put all but mushrooms and broccoli in the pot to start then add those later to cook lightly.


Once done, place noodles in the bowl. Add hot soup to the noodles then let sit for 1 minute to cook them.


Add Daikon radish, cilantro, jalapeno, lime juice and any others garnishes you desire.