My favourite asian aromatic soup of all time is this, my Vietnamese pho, pronounced “fuh.” I go through periods (especially as the weather cools) of not getting enough of this delicious aromatic broth loaded with veggies, fresh herbs and some protein to feel super satiated, calm hunger hormones and feel completely nourished. Instead of employing traditional rice noodles, I decided to go for a more low-carb high-fibre pho by using noodles instead, which by the way work surprisingly well in this soup! I love using sustainably caught white fish in my pho, but please feel free to add whatever protein you prefer – prawns work amazing too! The broth is 100% plant based, so If you’d prefer to keep it all plants you might like to ass in some sautéed fermented tempeh cubes, or extra mushrooms – do what works for you.
To be honest though, a pho is only as good as its broth and whilst I have made some of the most complicated ones as a chef, I am much more excited about replicating those flavours in a much more approachable time saving way. This is the end result from years for trialing and testing to create the perfect pho that the huz and I literally crave! Best of all there’s zero sugar, MSG, and/or highly processed industrialised seed oils that overload our system with too many of the wrong kinds of omega 6’s. This is the healthiest pho you will find without compromising on flavour and although there’s a few steps involved the end result will be well worth it.
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4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.