Mains/ Quick meals

Pho Vietnamese Soup

I have fallen in love with Pho before I went to Vietnam for my honeymoon in 2016 (so not that lomnh ago at the time of writing this), but it was here that I really learnt what Pho means to Vietnamese people as well as one of the authentic recipes…one because just like everywhere there are slight interpretations of the recipe.

I love Pho because it makes you feel nice and warm inside and the flavours are really delicate and fragrant from the mixture of thai basil, coriander and mint. Vietnamese food is well know to be the lightest, freshest of all cuisines in Asia as well as characterised by the use of fresh herbs. Pho is such a staple in Vietnam that people eat it as much as 5 times a day and it’s for sure it makes the start of the day.

The stock for this recipe you can find it here. But then the Pho you can easily put it together in less than 15 min and you have the recipe below. But before that why do I think this recipe is so good for us.


At dinner time your body is preparing to unwind. The last thing you want is to give your digestive system a challenge to break down vast amounts of food or complex, heavy dishes (mix of all food groups, raw food, animal protein, oily foods).

Vietnamese cuisine considered one of the lightest and freshest due to the use of fresh herbs which means you get the benefit of vitamins, minerals and essential oils with antibacterial effects.


  • Coriander – Detoxifying, antibacterial & immune enhancing oils;
  • Mint – Menthol helps relieve indigestion. It is also an adaptogen. it means it can be invigorating, as well as a mild sedative, depending on the body’s needs;
  • Chilli – Capsaicin helps remove toxins and reduces hunger, boosts metabolism.


Print Recipe
Serves: 2 Cooking Time: 15 min


  • 400 ml chicken bone broth
  • 2 tbps Fish sauce
  • 2 tsp Soy sauce
  • 100 g rice noodles
  • Handful Mushrooms (you can use any kind of mushrooms)
  • Handful Beansprouts
  • Bunch of Thai basil
  • Bunch of Coriander
  • Bunch of Mint
  • ¼ of lime per person
  • Sliced chilli



Heat the chicken bone broth until hot and steamy.


In a separate pot bring some water to boil and cook the rice noodles according to the pack instructions. Drain and rinse with cold water.


Add a handful of rice noodles to the bowl. Top up with bone broth. Add 1 tbsp of fish sauce and 1 tsp of soy sauce for each bowl. Top with sliced mushrooms, a few leaves of herbs (Thai basil, coriander, mint), slices of chilli (make it as hot as you wish). Serve with a slice of lime.


You can present each topping ingredients at the table and people can serve themselves. Makes it fun and engaging with kids as well.

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