BOOP! Hello, all.
Just bringing yas a quick recipe (and instagram photo) for a gorgeously fragrant pho. I adapted the recipe very slightly from The Art of Eating Well* cookbook by the Hemsley sisters. I made this soup for lunch because even though it’s August, I find British weather rn tends to be more like quotemarks “summer” rather than an actually hot season. It’s been rainy and grey and cold so I’ve been shuffling around the house in slipper socks and jumpers (very chic, I know). That said, I didn’t want a heavy soup/stew plus we’ve had a massive influx of courgettes and green beans from the allotment so this was perfect to use them up. In the headnotes, the Hemsleys suggest adding prawns or an egg to the soup if you want some protein in there too, but their original recipe includes shredded chicken (which I’ve left out cos I’m cutting back on my meat consumption, yo).
– Recipe slightly adapted from The Art of Eating Well by Melissa Hemsley and Jasmine Hemsley*
– If using vegetable stock cubes I tend to use less than the packet says (e.g. if it recommends 1 cube for 1 litre of water, I use 1/2 a cube for 1 litre of water instead). This is because they tend to be very salty so use them carefully!
-This dish is suitable for pescatarians, however, to make it vegetarian/vegan-friendly: swap the 2 tbsp of fish sauce for 1 tbsp of white miso paste.
– If you don’t have a spiralizer I have a guide to show you how to make courgette spaghetti with a box grater right here
- 2 litres good quality vegetable stock , (see notes)
- 1 stick of cinnamon , (or 1/4 tsp ground cinnamon)
- 2 star anise
- 4 whole cloves
- thumb sized piece of ginger , , peeled and grated
- 2 cloves of garlic , , peeled and minced
- zest of 1 lime
- 2 tbsp fish sauce , (see notes)
- 1 spring onion , (scallion), chopped
- handful of green beans , , cut into small pieces
- 1 courgette , , spiralized (see notes if you don't have a spiraliser)
- handful of coriander , (cilantro), finely chopped
- handful of cashews , , chopped
- radish , , thinly sliced
- Place the stock, cinnamon, star anise, cloves, ginger, garlic, lime zest, fish sauce and spring onion in a large pot. Heat on high until the mixture comes to a boil then turn down to simmer for 20 minutes. Remove the cinnamon stick, star anise and cloves. Add in the sliced beans and cook for a further 2 minutes.
- Divide the spiralized courgettes and soup among 4 bowls. Garnish with the chopped coriander, cashews and sliced radishes.
16 thoughts on “InstaRecipe! Vietnamese Pho with Courgette Spaghetti”
OMG Izzy!! This is VEGAN?!?! I love pho!!! This looks magnificent!!! Your recipes are always da bomb and this one is no exception! Pinned and loved!
Ah, Izy – I just returned from a vacation and was catching up with all the blogs and drooling over your last post when I saw this soup! It kind of feels like the weather here wants us to feel like we’re on a rollercoaster between super-hot-not-so-sunny-and-humid and cold-and-rainy so this Pho will be handy when it turns upside down to become cold again tomorrow! 🙂
Pho at home like this sounds soooooo good!! I absolutely love this recipe!!
Had to look up “courgettes”; zucchini to Americans. I have also seen spiralized zucchini referred to as “zoodles”. Love your recipes, Izzy!
Haha yes, sorry. I usually put the US & UK words in but forgot for the courgette/zucchini! I’ve also heard the spirals called ‘courgetti’ 🙂 thanks, Laurie!
Oh mon dui… As I’m reading this I forgot it was totally healthy because I was too busy drooling … Will be making this ASAP! Thank you!
Oh my goodness, this sounds delicious!
Sparkles and Shoes
I almost eat Pho 5 days a week, different variations of course! This is perfect because I wanted a healthier alternative for noodles 🙂 Will definitely be trying this.
This looks so delicious! I’ve been curious about “The Art of Eating Well” and now I have a great place to start. I love pho, so I’m super excited to try this!
It’s a lovely book, definitely worth checking out! 🙂
I love Pho! I’m okay that it doesn’t have meat. I might make some with, just for the fam. Thanks!
Looks tasty, Izy! I love Pho, but it usually takes so long to make. This looks pretty quick though. I’ll have to go check out The Art of Eating Well and see what it’s all about!
Have you tried Kallo stock cubes? I get them as they’re gluten and dairy free, and also very good. They don’t tend to be too salty, but they also do low salt versions.
I’ve been using the Knorr stock pots because they seem to have a lot more flavour. I still only use 1/2 a pot per 500 ml! But that’s good to know about the low salt ones 🙂
Love this! It seems like a very smart way to use zucchini noodles…you can save yourself the step of letting them sit to get rid of the extra water! 😀 I’d love some mushrooms in here as well. I just feel like they belong to any asian veggie bowl…
Izy! I need to call on your styling expertise! I’ve been trying to find marble slabs, like the one you’re using above, in local shops, but to not avail.
Where did you get yours, or are you lucky enough that those are your actual counter tops? Any tips aremajorly appreciated.
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