Recipe: Vietnamese Pho Soup


This dish is fast, easy, nutritious, and refreshing. As an added bonus, it’s extremely low in fat and good for you!

4 cups water
1/4 cup soy sauce
1/2-inch piece ginger, sliced into very thin strips
1/2 small onion, sliced
2 cloves garlic, sliced into strips
100 g vermicelli or rice noodles
200 g tofu
1/2 cup mushrooms (any variety)
1 cup sliced cabbage, bok choy, lettuce, or other greens
Fresh bean sprouts (optional)
Coriander or cilantro leaves (optional)
Chili sauce (optional)

  • Mix the water and soy sauce in a pot that has a lid. Add the ginger, onion, and garlic, then cover and bring to a boil.
  • Add the vermicelli or rice noodles. Reduce the heat and keep at a light boil until the vermicelli is cooked (5 to 10 minutes; check the package for exact cooking time).
  • Turn off the heat; add the tofu, mushrooms, and greens; and let sit for 5 minutes.
  • Serve in large bowls with fresh bean sprouts. Stir in the coriander leaves and chili sauce, if desired.

Makes 2 servings

Preparation time: 15 minutes

Posted by Jason Baker

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