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Veggie Pho (V)

All of the flavors of your favorite Vietnamese restaurant, but homemade in your slow cooker.

pho

When I lived in the city, going out for Pho was a weekly ritual. It was also my favorite lighter meal when I had friends or family visiting. I ordered it in whenever I felt a cold coming on. I loved it for lunch on a cold day. Something about the flavorful broth and all of the veggies just makes it appropriate for every occasion.

Living a little more rurally, I just thought that Pho was one of of the things I would have to give up in exchange for the tall trees and fresh air. I love trees and fresh air, but I love Pho too.

Then, I found this recipe. It is all of the things that I was missing and it’s made in the slow cooker.

If rice noodles aren’t your thing, you can serve this with zoodles or repurpose the thick stems of your broccoli with these Broccoli Noodles with Garlic.

 

Veggie Pho (V)

  • 20m
  • 3h
  • 3h 20m

Ingredients

For the broth:

  • 1 onion
  • 6 inches fresh ginger
  • 6 cloves garlic
  • 3 pt vegetable stock
  • 2 tbsp. sucanat
  • 2 tsp. black peppercorns
  • 4 tsp. tamari
  • 2 tsp. sweet miso
  • 4 star anise
  • 4 whole whole cloves
  • 2 black cardamom pod
  • 1 cinnamon stick
  • 1 tsp. fennel seeds
  • 1 tsp. coriander seeds
  • 2 tsp. coarse sea salt

For the Pho:

  • 4 oz rice noodles
  • 4 oz shiitake mushrooms
  • 4 scallions
  • 1/2 c fresh basil
  • 1 medium carrot
  • 1 jalapeño pepper, optional for heat
  • 1 c broccoli
  • 1 c bean sprout
  • 1 tbsp. tamari
  • 1 tbsp. sweet miso
  • 3 limes

Instructions

  1. Coarsely chop the onion. Cut the ginger in half and coarsely chop the garlic.
  2. In a slow cooker, add the stock, onion, ginger, garlic, sucanat, peppercorns, tamari, sweet miso, star anise, cloves, cardamom pod, cinnamon stick, fennel seeds, coriander seeds, and sea salt. Cook on high for 2-3 hours or on low for up to 8 hours to allow the flavors to infuse. Strain the broth and replace back into the slow cooker to keep hot.
  3. Bring a large pot of water to a boil and cook the rice noodles until tender. Drain and rinse the noodles.
  4. Slice mushroom and scallions into long thin strips. Use a julienne tool or sharp knife to slice carrot into ribbons. Thinly slice jalapeno, if using. Mince the broccoli finely. Chop the basil.
  5. Divide the rice noodles among the bowls. Add some mushrooms, broccoli, carrot, bean sprouts, basil and scallions. Pour hot broth into each bowl. Serve with lime wedges and optional sliced jalapenos.

Nutrition

  • 4
  • 1
  • 264
  • 7g
  • 60g
  • 8g
  • 15g
  • 2215mg
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