Home Made Pho


I have always loved the classic pho soup you can get at many asian cuisine restaurants but always thought it would be too hard to get all the flavours right by making it myself. But, boy how wrong was I! This is a recipe I created the other night for dinner and if I don't say so myself I think it was pretty close to tasting like the real thing! What is even better is it does not contain any flavourings or additives that could damage your health. It also a perfect warming meal for cold winter nights.


  • 4 cups of chicken stock (use vegetable stock to make vegetarian)
  • 4cm ginger - roughly chopped into cubes
  • 3 cloves of garlic - chopped
  • 1 tablespoon of coriander seeds
  • 2 cardamom pods
  • 6 star anise
  • 2 tsp cinnamon or one cinnamon stick
  • 1 tablespoon fish sauce
  • 1 tablespoon tamari
  • 2 tablespoons coriander seeds
  • 1 brown onion
  • 2 tablespoon olive oil
  • Salt to taste
  • 1 teaspoon cloves
  • 2 teaspoon fennel seeds
  • Juice of half a lemon


  1. Fry off the onion, garlic and ginger in a large pot with 2 tablespoons of good quality olive oil.
  2. Add the coriander seeds, cardamon pods, star anise, cinnamon, coriander seeds, cloves and fennel seeds. Fry off until fragrant.
  3. Add the chicken stock, fish sauce, tamari, salt and lemon juice. Simmer on low for at least 30 minutes. I simmered it for about 1 hour.
  4. Use a strainer to pour the liquid out into another pot and remove the large, chunky ingredients eg. Spices and ginger
  5. Serve boiling over the side ingredients.


  • Bean sprouts
  • Coriander – chopped to decorate
  • Carrot - spiralised
  • Zucchini - spiralised
  • Mint leaves – to decorate
  • Fish – I just steamed fish with tamari, ginger, chilli and rice wine vinegar
  • Brown rice vermicelli noodles – cook 5 minutes before serving with boiling water from a kettle
  • Spring onion – to decorate

To serve:

Put the rice noodles at the bottom of the bowl and arrange all of the sides into a bowl nicely. If you are using fish/tofu/chicken etc place a few pieces on to. Pour the hot stock over all the ingredients to fill the bowl about half way. Decorate with spring onion, coriander and mint leaves. Enjoy!

ACV Cabbage:

  • 1 cup water
  • ½ red cabbage
  • ¼ cup apple cider vinegar

Add all the ingredients to a large pan and boil over high heat until majority of the liquid has evaporated. Serve as a side for the pho or add into salads and other dishes.


Peta xx