I must admit, this one was tough for me. Not that it was hard to make – it isn’t, it’s actually quite easy once you get started. What was hard was working up the mojo to come up with my own pho recipe.
It’s something I’ve been wanting to do for a long time now. But, pho is such a specialized and traditional food, and there’s so many places that do it so well. How will mine size up to the ones I love? Will it even taste like pho?
The truth is, sometimes I just crave a hot bowl of noodles. Who’s with me? 🙋♀️
And with all of this cold, wintery weather as of late, it seems all I want to eat is hot bowls of noodles!
I did some experimenting…and to my surprise, my first batch of homemade pho was delicious.
Now, don’t be alarmed by the amount of ingredients! Yes, it’s a lot, but once you get everything prepped, it’s super easy to make.
And in my opinion, the detailed list of ingredients is to credit for the rich, nourishing flavor of the broth. So don’t skimp!
If you scroll down, you’ll see that the recipe calls for 5 to 10 ounces of rice noodles (depending on the kind you buy and size of the package). I used Happy Pho Noodles by Star Anise Foods – absolutely loved them. You can get away with plain rice noodles even if they’re not specifically “pho noodles.”
I made the first batch for just the two of us with a smaller box (4.5 oz) and it turned out perfectly. However, I made a larger batch the second time around (I used the 8.6 oz box/4 servings) with more broth, and there were too many noodles.
A lot of times with gluten-free noodles (rice noodles included), the noodles will absorb the broth and expand when they sit in the fridge overnight. Something to be mindful of – I personally like my pho with more broth.
The leftover situation wasn’t great with the second batch, as almost all of the broth got absorbed by the noodles! So, I suggest going for a smaller size package with the pho noodles.
Regardless, you’ll definitely want to keep the leftovers.
There are tons of ways to modify this recipe. I used a lot of turmeric in mine, which accounts for the bright yellow color.
If you prefer a grain-free option, try kelp noodles! They are similar to rice noodles in texture and packed with minerals.
You can also add meat to bulk it up, but it’s equally satisfying and filling without it!
What you’ll love most is that there’s so much nutrition here. Tons of fresh veggies and herbs – this pho packed with vitamins, minerals and antioxidants. Yum!
Makes 2-4 servings
1 white onion, diced
2 tbsp coconut oil
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 stalk lemongrass, minced
1 bunch bok choy, sliced into thin strips (use stalk and leaves)
1 pint shitake mushrooms
32 oz. low-sodium broth (chicken or vegetable)
2 cups water
1 tbsp red curry paste
1 tbsp turmeric
1 tsp crushed red pepper
Salt to taste
5-10 oz. rice noodles
1 can coconut milk
1 lime, juiced
1 bunch green onion, sliced thin
1 bunch cilantro, finely chopped
1 bunch basil, finely chopped
1 bunch mint, finely chopped
- Prepare ingredients as directed above. To mince lemongrass, cut off bottom bulb and set aside. Thinly slice the midsection of the stalk and set the end piece aside. Mince the thinly sliced midsection in a food processor or blender, until you have very small pieces. You can use the bulb and end piece to flavor your broth, but remove and discard before serving.
- In a large stock pot, melt coconut oil over medium heat and sauté diced white onion for about 5 minutes. Add minced garlic, ginger and lemongrass and sauté for another 3 to 5 minutes.
- Add broth plus two cups of water, bok choy, red curry paste, turmeric, crushed red pepper and salt. Stir well. Bring to a boil, reduce heat to a simmer, add shitake mushrooms and rice noodles. Simmer until rice noodles are tender, about 5 minutes.
- Remove from heat. Stir in coconut milk and lime juice. Serve hot and garnish with green onion, cilantro, basil and mint.