Vegetarian Pho w/ Greens & Mushrooms

Vegetarian Pho W/ Greens & Mushrooms


This popular Vietnamese street food is a noodle soup that consists of delicious stock, noodles, herbs and vegetables.
  • Serves: 4
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 16,477
  • Success Rating: 20% (?)
    0% - I fed it to the dog


Step 1: Preparing the Noodles

• 1 pack rice noodles
• 2 cups hot water


To prepare the noodles, in a medium bowl, soak them in hot water until soft (approx. 30 minutes).
Check the noodles to avoid over-soaking. When soft, drain the noodles and separate evenly into serving bowls.

Step 2: Blanching the Vegetables

• 1 cup snap peas, quickly blanched
• 4 to 6 small bok choy, quickly blanched
• 1 cup small mushrooms, sliced or broken into pieces


First, prepare your mise en place.

To prepare the vegetables, separately blanch snap peas, bok choy and mushrooms. Mushrooms may also be left raw according to preference.

Evenly place vegetables on top of the noodles in each bowl.

Step 3: Preparing the Garniture

• 1 small bunch Thai basil
• 1 cup bean sprouts
• 1 jalapeno chile, sliced
• 1 lime, cut into wedges


Prepare the garniture for serving and divide onto individual side plates.

Step 4: Serving the Soup

• 7 to 8 cups Vegetarian Pho Stock
• sriracha sauce (optional)
• hoisin sauce (optional)


To serve the soup, heat the Pho Stock to a simmer and pour a generous amount over the top of the vegetables and noodles.

Serve with garnitures and optional sauces.


  • Kimberly E
    Kimberly E
    how do you make the stock please
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Kimberly and thank for your questions. Here's a link to Rouxbe's Vegetarian Pho Stock - please enjoy - Thanks so much for cooking with Rouxbe. Chef Kirk
  • Austin T
    Austin T
    AWESOME recipe! I have been eager to learn how to make a homemade Pho stock and this is absolutely sensational. However, I wish that the lesson was more transparent about how much it yields. The recipe says to use 7-8 cups of the Pho stock and the recipe made about 5 1/2 cups for me and says serves 3qt. Now I will have to make another stock as we planned on having this for a family dinner and the yield was much less than I anticipated. I am still happy to have learned this invaluable recipe but if you could make note of that I think future students would appreciate it!

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