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Phò ingredienti

Pho - the Vietnamese soup

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course, Soup
Cuisine Vietnam
Servings 4 people


For the broth

  • 1 apple
  • 1 pear
  • 1 onion
  • 3 carrots
  • 1 daikon radish
  • 1 leek
  • 3 lt. water
  • 1 tbsp salt
  • 2-3 dried shitake mushrooms
  • 2 shallots
  • 2 cm ginger fresh
  • 2 star anise
  • 1 green cardamom pod squeezed
  • 5 cm cinnamon stick

For the finished phò:

  • 200 g rice noodles
  • 100 g smoked tofu
  • 200 g fresh mushrooms
  • 1 tbsp oil
  • 4 Pak-choi boiled in water for 2 minutes
  • 1 spring onion
  • fresh chili pepper
  • Limes
  • fresh herbs e.g. coriander, basil, mint
  • Soy sauce
  • salt/pepper


  • Peel apple, pear, carrots, daikon, and onions, wash leek. Cut everything into pieces of about 2 cm.
  • Bring water, vegetables, salt, and shitake mushrooms to a boil in a large pan.
  • Cut ginger, peel shallots, and cut into small pieces. Dry roast both in a pan. Then add to the water/vegetable mixture.
  • Reduce temperature, and simmer everything for 45 minutes.
  • After 15 minutes, add the spices, and simmer.
  • At the end of the cooking time, strain out all the solids, leaving the broth.
  • Set aside the shitake mushrooms
  • Soak rice noodles in lukewarm water, then boil briefly in salted water.
  • Cut tofu and mushrooms into pieces of about 2 cm. Cut shitake mushrooms into small pieces.
  • Heat oil in a pan, fry fresh mushrooms for about 5 minutes, add tofu and heat. Add the shitake mushrooms.
  • Chop scallions, chili and herbs and put them separately in bowls.


Place a portion of rice noodles in a soup bowl, add a portion of tofu, Pak Choi, and mushrooms. Pour over hot broth.
Everyone can garnish their own soup with what they like best - spring onions, chili, herbs, lime juice, and salt and pepper.
Keyword Phò