Easy Homemade Vietnamese Pho Soup
Ingredients
- 2 1/2 gallons water
- Veggies of choice (e.g., broccoli, carrots, snow peas, mushrooms, bok choy)
- Sliced jalapeño
- Lime
- Bean sprouts
- Fresh herbs (Thai basil, mint, cilantro)
- Green onion
- Hot chili sauce or spicy chili oil (such as Chiu Chow)
- Sweet chili sauce
- Hoisin sauce
Preparation
Add 2.5 gallons of water to a large Dutch oven, bring to a boil, add spice bags, cover, and simmer for 3.5 hours.
Soak rice noodles in very warm water for 45-60 minutes until tender.
Once broth is ready, boil veggies for 2-3 minutes until slightly tender.
Add rice noodles to serving bowls and pour boiling broth over them. Add veggies and top with fresh herbs, lime juice, jalapeño slices, bean sprouts, and sauces of choice.
Serve hot with chopsticks and a large spoon.
For leftovers, store broth, noodles, and veggies separately and assemble before serving.
Tips
Your house will smell amazing during the simmering process.
Use a generous amount of Chiu Chow chili sauce, a little sweet chili sauce, and a tiny drizzle of sriracha for added flavor if desired.
