vegan {nutrient-packed} pho

6 Jun

have you met pho?  it’s a wonderfully healing noodle soup that originates from vietnam.  my roommate introduced it to me when i first moved back to colorado and i was immediately hooked.  loaded with ginger, garlic, and other healing spices, this dish is something i always crave when i’m not feeling my best.  whether i just need a boost of vitamins, something warm on the throat, or a little spice in my life – i reach for the pho.

pho {actually pronounced “FA”} restaurants are popping up all over the greater denver area, but i was thrilled to discover a product at whole foods market that has created an awesome broth with which to begin the base of your pho dish. pacific natural foods makes this wonderful pho broth and although you can make your own as well from scratch, i say we go ahead and save ourselves the time and spend the 3 bucks on broth.  🙂  they’ve really perfected the taste, i was impressed!

traditionally, pho is served with beef in a beef broth.  the “fixins” stay the same almost everywhere you go – some people add in mint instead of basil, or both. i opt for the vegan or vegetarian option any time i can, so that is what i prepared for this… pacific comes in vegetarian, beef, and chicken based broths.

furthermore, rice noodles are typically what is served with pho – but i opted for this fun new thing i discovered – KELP noodles!  holy healthful supper!  the texture is so fun and they are already cooked, so it’s one less step for the chef! if you were going to prepare this with rice noodles, just follow the directions on the package and keep them aside until the last minute 🙂

so, here are the ingredients :

– 1 32 oz. box pho broth

– crimini mushrooms {about a dozen or so small ones}

– fresh basil {chopped}

– fresh cilantro {chopped}

– bean sprouts

– fresh scallions {diced – just the top part, not the bulbs}

– jalapeno {diced}

– fresh lime

and this is our star – the kelp noodles.  3 ingredients listed – water, kelp, and sodium alginate {totally safe – helps form the ‘noodle’ shape}  such a fun texture.  loaded with nutrients {as is anything from the sea} and hello, we don’t have to cook them!!  all you need to do is place them in a colander and run water over them to break them up a bit.

set them aside while you cook up your mushrooms.

chop them up… we’re going to cook these right in the broth.  i’ve made shrimp pho before as well and also cooked that in the broth.  if you were serving beef, you can do the same thing.  also, many people prefer tofu in this dish – i just prefer to keep my soy intake to a minimum.

bring mushrooms to a boil and cook for about 4-5 minutes,or as long as you’d like really… you don’t even need to cook them per se, just heat them up 😉  up to you…

meanwhile, chop up all of your add-ins and set on a plate – toss your noodles into the broth at the last minute and remove from heat.

add in your healthy green fixins and serve piping hot in a large bowl with hoisin sauce and thai chili sauce.  my roommate is a pro with chopsticks too… i just look and feel awkward so i use a fun soup spoon 😉

loaded with flavour, healthy, healing, delicious, and fun.  i imagine you’ll get hooked, too! 🙂

4 Responses to “vegan {nutrient-packed} pho”

  1. anthony0358 June 6, 2012 at 6:38 am #

    oh wow I never heard of this before, it looks awesome, what a presenation!


  2. Julie Hansen Intuitive August 22, 2012 at 1:53 pm #

    Looks divine Audrey! Thank you-Julie 🙂


  3. Patty Nguyen Zurilgen February 24, 2018 at 5:38 pm #

    Kelp noodles! How cool! This sounds delicious, Audrey!



  1. {“progressive one-pot” make-ahead meals : buffalo sausage w/ zucchini, red peppers, and sauerkraut} | food & foto - June 22, 2014

    […] and, i chose to add in a handful of shredded carrots because i had them around… and about a cup of kelp noodles, which i’ve written about here. […]


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