Vegetable Pho – Rice Noodle Soup

Phở or pho is a Vietnamese noodle soup consisting of broth and noodles with your choice of protein.

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Vegetable Noodle Soup – Pho

I LOVE Pho and it is a true comfort food for me. I have probably 7 take out restaurants within a 5 mile radius and have tried most of them.


Today it felt like summer bright and cheerful, daffodils are staring at me to come out and play. Today I wanted to make it my way all in with just beautiful vegetables, rice noodles and aromatic herbs and spices. I would have used fresh basil for garnish but did not have any on hand.

Such a delicious play on texture, taste and aroma.

Did I say I LOVE Pho!!

Fresh ginger and lime is crucial for the aroma. I used a organic vegetable broth as a base and then turned up the flavor with the addition of spices. You could start with a homemade broth.

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Vegetable Noodle Soup


Vegetable Pho

  • Servings: 2
  • Difficulty: easy
  • Print



  • 4 cups of vegetable low sodium broth.
  • 2-inch piece fresh ginger, chopped
  • 1 tsp Chinese five spice powder
  • Couple of pieces of lime rind
  • 2 teaspoons tamari


  • rice noodles

vegetables: ( you can pick your own choices)

  • broccoli florets
  • mushrooms ( Sliced)
  • handful of Kale
  • radishes, thinly sliced
  • avocado Slices
  • chopped cilantro
  • sliced mild  chilies
  • lime wedges
  • sriracha (optional)


Putting it together

  • To make the broth, Bring broth ingredients to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
  • When the broth is boiling,  blanch the broccoli, kale and mushrooms for 30-45 secs right in the broth and put them in ice water.
  • Make the rice noodles per package instructions while the broth simmers. 
  • To serve, divide the noodles between two bowls. Arrange vegtables over noodles. Ladle the broth between the two bowls. Top with cilantro, chilies and lime juice.
  • If you like it extra hot, you can use Siracha.

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Linking to Fiesta Friday party where the co-hosts this week are Jhuls @ The Not So Creative Cook and Apsara @ Eating Well Diary.

I am also going to share this on Throwback Thursday


16 thoughts on “Vegetable Pho – Rice Noodle Soup

  1. Oh I love anything noodles and I would love to try this, too. I am also in the process of finding the best noodles in my place and trying to create one at the same time. I am very bad at making my own, so thank you for the inspiration. This looks absolutely delicious and comforting, Zeba. Thanks for sharing at this week’s FF table. Have fun! 😀

    Liked by 1 person

  2. Oh, even I’m looking forward to seeing the first daffodils this spring! The pho looks fabulous, Zeba; thanks for sharing at FF! I’ve always wondered how it is made so tasty and now I see the reason. The ginger, tamari and lemon rind are a great combination. What exactly does the Chinese spice powder contain?

    Liked by 1 person

    1. Hi Apsara. I love using ginger in everyday cooking and it really does add a spark. Chive spice powder is a what I can Chinese “garam masala” 🙂 It is a combination of Fennel, Cinnamon, Star Anise, Szechuan peppercorns and cloves. You can certainly toast the spices and make the powder at home. Hope you are enjoying the co-hosting:)


  3. Does this ever look fresh and gorgeous! Wow! I love pho, too, but this looks like such a wonderful version that I might be tempted into NOT ordering take out!

    Thanks for sharing this with us on Throwback Thursday!


    Liked by 1 person

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