Vegetable Pho

Now that the weather is 90+ degrees outside I’m looking for light meals and this brothy rice noodle veggie Pho is what I craved. It’s light and full of flavor. This recipe serves 6.

64 ounces low sodium vegetable broth

2 cups water

4-inch piece of fresh ginger, grated

1 Tablespoon fennel seeds

1 bunch green onions, sliced

1/2 cup sliced carrots

4 whole star anise

1 teaspoon sea salt

1/4 teaspoon black pepper (or red pepper flakes for heat)

.5 Tablespoons coconut oil

6 ounces mushrooms

8 ounce rice noodles

1.5 Tablespoons tamari

1 teaspoon sesame oil

6 ounces bean sprouts

1 lime, cut into wedges

1 bunch fresh cilantro

1 bunch fresh basil

1 bunch fresh mint (I used chocolate mint)


In a large pot bring broth, water, ginger, fennel seeds, green onion, carrots anise and salt to a boil. Reduce to simmer for 15 minutes. Meanwhile, heat the oil and saute mushrooms for 6-8 minutes until tender. Add tamari and sesame oil to the mushrooms and continue to cook until they absorb the sauce. Bring the broth back to a boil while you divide the rice noodles into 6 bowls. Once the broth is back to a boil turn off fire and ladle over the noodles into each bowl. Assemble the bowls by dividing up the mushrooms, bean sprouts, lime, cilantro, basil and fresh mint. Enjoy! This is so so sooo good!


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