Vietnamese Pho

vietnamese-pho Photo: Quentin Bacon


  • 4 ounces uncooked rice vermicelli
  • 1 tablespoon peanut oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon ground anise
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 6 cups water
  • 1/3 cup lower-sodium soy sauce
  • 4 sprigs cilantro; garnish
  • 4 sprigs fresh basil or mint (garnish)
  • 1 fresh hot red chile, halved lengthwise, seeded, and thinly sliced (garnish)
  • 2 scallions, chopped (garnish)
  • 2 limes, cut into wedges (garnish)
  • 1 cup mung bean sprouts (garnish)
  • 1 pound (4 cups) sliced vegetables, (such as bok choy, carrots, green beans)
  • 6 ounces cubed tofu


1. Soak vermicelli in boiling salted water until tender (5-10 minutes); drain and rinse. Place in cold water.

2. Heat oil in a deep skillet over medium-high heat. Add garlic and ginger; cook until soft (1 minute), stirring frequently. Add anise, cloves, and nutmeg; stir until fragrant (1 minute). Add water and soy sauce; bring to boil. Reduce heat; simmer. Partially cover.

3. Place garnishes in bowls. Add vegetables and tofu to soup; cover. Increase heat to medium-high. Cook until vegetables are tender (3-5 minutes). Drain noodles; stir into soup.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 2 cups)

Nutritional Information

Calories per serving: 250
Fat per serving: 8g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 3g
Protein per serving: 13g
Carbohydrate per serving: 34g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 4mg
Sodium per serving: 760mg
Calcium per serving: 427mg

Good to Know

Unlike other Asian cuisines that use fatty sauces, this Vietnamese dish gets its flavor from fresh herbs and savory broth.