Healthy Homemade Vietnamese Pho

Pho is really one of my favorite meals. However when I get it at restaurants, I typically wake up the next morning feeling yucky because of all the added salt content, added MSG, additional oils, and whatever other crap restaurants put in it. I was craving a little comfort food and started with my own homemade bone broth (easy to make– recipe coming soon and easy to freeze for later!). It was easy to whip up and I think this recipe would be perfect the next time you’re craving the Vietnamese soup! As always, use what you have. With grocery stores running out of stock of some items, don’t worry about following the recipe perfectly– make it a vegetarian pho, add chicken, use whatever veggies you have. I promise the outcome will be just delicious! 

Healthy Homemade Vietnamese Pho

Healthy Homemade Vietnamese Pho


  • 3 fish fillets cut up into cubes.
  • 1/2 onion chopped
  • 2 garlic cloves chopped
  • 2 inches fresh ginger grated
  • Bone or vegetable broth amount depends on how many people you’re serving
  • 1 tablespoon coconut oil
  • Salt and pepper to taste
  • Basil
  • Mushrooms
  • Bean sprouts
  • Serrano pepper
  • 1 bunch asparagus
  • Noodles— I used @lotusfoods rice ramen noodles but use what you have or prefer!


For the broth:

  • Heat either bone or vegetable broth in a large soup pot. Add in lemon grass and let simmer for 10 minutes.
  • Chop mushrooms and set aside.
  • Chop and seed serrano pepper and set aside.
  • Chop asparagus and sauté in a pan with olive oil, salt and pepper. Cook until tender, about 5 minutes. Set aside.
  • Cook noodles according to directions. I used the Forbidden Rice Ramen noodles from @lotusfoods. Once your noodles are finished cooking, add into a bowl.

To cook the fish and assemble the pho:

  • Add coconut oil to a wok or deep pan.
  • Add onions and let cook for 5 minutes. Add garlic and ginger and mix to combine.
  • Add fish and sauté for 1 minute. Add in one cup of broth, cover and let cool for 8 minutes or until fish flakes apart.
  • Once the fish is finished cooking, add in veggies, bean sprouts, serrano, basil and any other toppings you may have in your fridge (especially now, use what you have!). Add in fish last and pour broth over it. Enjoy!

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