It’s winter and it’s never a bad idea to learn a new soup recipe. I have a soft spot in my heart for
traditional Vietnamese Pho, so I wanted to create a vegetable heavy alternative recipe to make
at home to satisfy the pho cravings while also giving my body great quality nutrients.
1. You can add cooked shredded chicken or thinly sliced beef to this for added protein.
2. This recipe will keep well in an airtight container in the fridge for 5 days.
3. If you’re having trouble finding Thai basil, substitute it for Italian basil and mint.
Time: 1 hour
1 yellow onion, thinly sliced
1 inch ginger, finely chopped or minced
2L Chicken Stock
4 tbsp collagen
2 star anise
4 whole cloves
2 tsp fennel seeds
2 tsp coriander seeds
1 cinnamon stick
½ bunch green onions
½ bunch thai basil
½ bunch cilantro
1 tbsp fish sauce
4 servings of rice noodles, roughly 200g
4 tbsp hoisin sauce
4 tbsp sriracha
2 cups bean sprouts
1 lime, sliced
4 small red chillies
1. Place star anise, cloves, fennel, and coriander in a cheese cloth or spice bag.
2. Heat the chicken stock in a large pot with the collagen, spices, cinnamon stick, onion
and ginger. Let the stock simmer for at least 30 minutes, but up to 1 hour.
3. While the stock is simmering, prepare the rest of the ingredients by chopping the green
onions and cilantro, plucking the thai basil and slicing the lime.
4. Once the stock is ready, remove the spice bag and add ½ of the green onions, ½ of the
thai basil, and the dry rice noodles.
5. Simmer for another 5 minutes and then add the hoisin and sriracha.
6. Pour into four bowls. Add bean sprout, onions, chili, cilantro, and basil.