Fast Pho Recipe | Vegetarian Times Skip to main content

Fast Pho

This hearty Vietnamese soup is prepared by pouring a fragrant broth over noodles, vegetables, and fresh herbs so that they release their flavors and aromas. It’s a no-brainer way to transform leftover noodles and vegetables into a satisfying second-day meal. 



Ingredient Line: 
8 cups low-sodium vegetable broth
Ingredient Line: 
1 whole star anise
Ingredient Line: 
½ recipe Noodles and Vegetables, or
Ingredient Line: 
6 cups steamed vegetables, 2 cups cooked rice noodles, and ¾ cup cubed firm tofu
Ingredient Line: 
3/8 cup Sesame Dipping Sauce, or ½ cup prepared gyoza dipping sauce
Ingredient Line: 
1 ¼ cups mung bean sprouts
Ingredient Line: 
½ cup torn fresh basil
Ingredient Line: 
¼ cup torn fresh mint leaves
Ingredient Line: 
1 lime, cut into 6 wedges


1. Combine broth and star anise in large saucepan, and bring to boil over high heat. Reduce heat to medium-low, cover, and simmer 10 minutes.

2. Add Noodles and Vegetables and Sesame Dipping Sauce to broth, and bring to a simmer.

3. Divide soup among bowls. Top with bean sprouts, basil, and mint. Serve with lime wedges and chile sauce, if using.

Nutrition Information: 

6 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
32 g
0 mg
496 mg
5 g
8 g
Serves 6

Comments on this Recipe

This is a must-have recipe if you live where the winters are cold and rainy. Despite all the great Asian restaurants here in Seattle, I love making it happen at home. Four stars for simple goodness and ease of preparation.