RECIPE: Living Light Vietnamese Phở

Vietnamese Phở with Asian Vegetables
Serves 4-6

Phở Broth


8 cups organic vegetable broth
1/2 yellow onion, quartered
1/2 shallot
3 Cremini mushrooms
3 Shiitake mushrooms
4 cloves garlic
3/4" piece of ginger
1 cinnamon stick
1 whole star anise
1/4 teaspoon whole cloves
1/8 teaspoon fennel seeds
1/4 teaspoon black pepper
1/2 teaspoon Shiitake mushroom powder
1/4 cup Tamari
2" strip of Kombu seaweed, dried

Place vegetable broth and all ingredients into a large stock pot. Bring all of the ingredients to a boil and then reduce to a simmer for 30 - 45 minutes. Let cool for 5 minutes and then strain and transfer into a heat-proof container. Stock will last for 7 days in the refrigerator or in the freezer for up to 3 months. Add Tamari or salt as needed.


2 cups sliced Shiitake mushrooms
2 cups sliced Cremini mushrooms
1/2 cups minced shallots
1 cup broccoli florets
1 cup cauliflower florets
1 cup celery, sliced on a bias
2 cups snap peas, sliced on a bias
1 cup green onions, sliced on a bias

Optional Noodles:
4 oz. Organic Brown Rice Noodles, cooked and rinsed according to package
1 medium Zucchini, spiralized
1 medium Purple Daikon, spiralized

Bring the Phở stock to a boil. Add the Shiitakes, Creminis and shallots. Reduce the stock to a simmer and continue to cook for 4 minutes until mushrooms are tender. Add broccoli, cauliflower and celery then continue to simmer for 3 minutes until tender. Add peas and green onions. Add the noodles last. Serve immediately while vegetables are still crisp and tender. Garnish with any of the following:


Lime wedges
Sriracha Sauce
Hoisin Sauce
Cilantro, long stems removed
Mung bean sprouts
Basil, stems removed
1/4 cup jalapeños, cut into thin rounds
Green onions, sliced on the bias

Join us for our Pop-up Dinners Catered with Love on March 23rd in Fort Bragg, California where we'll feature this dish and other southeast Asian raw dishes.

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