Faux pho

Prep 10 min
Total 23 min
Serves 2



900-mL carton
vegetable or chicken broth, about 3 1/2 cups
1 thin slice
star anise, optional
1/2 tsp
1/2 350-g pkg
extra-firm tofu, or 1 cup chopped cooked chicken
2 cups
sliced shiitake or button mushrooms
1 bundle
thin rice vermicelli noodles, about 1-in. thick
green onions, sliced
1/4 cup
shredded mint or basil
bean sprouts, optional


  • Pour broth into large saucepan set over high heat. Add cinnamon, ginger, anise, sugar and chili-garlic sauce. Bring to a boil. Then simmer over medium-low until flavourful, 5 to 10 min. Remove and discard cinnamon, anise and ginger.
  • Meanwhile, cut tofu into cubes. Remove and discard shiitake stems. Slice mushrooms. Oil a large frying pan and set over medium-high heat. Add mushrooms and tofu. Stir often until tofu is golden around edges, 5 min. Add to broth. If using chicken, add now. Bring to a boil, then stir in noodles, separating as you add. Boil gently, stirring often, until noodles are tender, 3 to 5 min. Stir in onions and mint, then ladle into soup bowls. Top with bean sprouts and serve with lime wedges.


Calories 245, Protein 16 g, Carbohydrates 41 g, Fat 6 g, Fibre 4 g,
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