Vietnamese-Style Pho

12 40 382
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Vietnamese-Style Pho
Health Highlights


3 tsp Vegetable oil
1/2 cup White onion (chopped)
1 piece, 1-inch Ginger root
2 clove(s) Garlic (finely chopped)
1 cup Water
1 l Chicken broth (stock)
2 cup Bok choy (chopped white ends and green leaves separately)
400 gm Tofu, regular, firm (about 3/4 of the package)
2 tbsp Soy sauce
200 gm Rice noodles, dry (about 1 cup)
2 tbsp Peanuts, roasted
1/4 cup Basil, fresh (chopped)


For the broth:

Sauté the chopped onions on medium heat. Be careful not to let the onions change colour. Browned onions will darken the broth.

Add in the white parts of bok choy, garlic and ginger and let them cook down.

Pour in the chicken broth and let it boil once. Add in the water and check for salt - add if needed.

For the Crispy Tofu:

Chop tofu in long thin slices and fry on med heat.

Once it gets a little brown add in the green leaves of Bok Choy along with soy sauce.

Sauté a few more minutes to let the flavours blend together.

In the meanwhile chop the toasted peanuts and basil leaves.

To Assemble:

Divide cooked rice noodles, broth and crispy tofu amongst 4 bowls. Add toppings of your choice and enjoy!

Tip: other topping ideas include Sriracha and green chilies

Nutrition Facts

Per Portion

Calories 382
Calories from fat 106
Calories from saturated fat 19.0
Total Fat 11.8 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 4.0 g
Cholesterol 0
Sodium 829 mg
Potassium 590 mg
Total Carbohydrate 51 g
Dietary Fiber 3.0 g
Sugars 3.0 g
Protein 19.8 g

Dietary servings

Per Portion

Grain 2.5
Meat Alternative 0.8
Vegetables 1.9

Energy sources


Meal Type(s)