Vegan or Chicken Pho


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Pronounced “fuh” is the national dish of Vietnam and Pho translates to noodles. A delicate bone broth seasoned with many spices and accompanied by rice noodles, meat and toppings. Usually with beef (phở bò) and sometimes with Chicken (phở gà). Pho is believed to have originated in North Vietnam after French colonization in the late 1800’s. Traditional Pho originated from the Nam Định region. Pho has subtle differences in noodle width, sweetness and choice of herbs from the northern and southern region. Now popularized around the world by refugees and immigrants. Our Pho is crafted for you to easily have a traditional experience at home. Make it with chicken, shrimp or keep it vegan.

Prep Time: 20 mins
Cook Time: Instant Pot – 30 minutes on soup setting
Cook Time: Slow Cooker – 3 hours on high
Cook Time: Stove Top – 2 hours

Cook Chicken Pho in Slow Cooker for best results.

1 large knob of ginger – per recipe, 1 medium white onion – per recipe, 1 bunch green onions – per recipe.

Optional –  fish sauce or soy sauce to taste.

Dry Goods
4 servings of rice noodles or low carb noodles of choice.

2 lbs of chicken with bones or 1 lb of shrimp.

Tofu and vegetables of choice.

Topping Options
Lime, bean sprouts, jalapeno, cilantro, sriracha, basil (thai or italian).

Enjoying authentic Pho has never been this easy. Make it chicken or keep it vegan. Use the full amount of salt or cut back, up to you. Go full authentic with rice noodles or use your favorite low carb noodle.

  1. Prep – wash and cut onion in half, wash and cut ginger in half lengthwise. Cut the whites off of green onion and save the tops (green part) for garnish. Measure 10 cups of water for the stock pot or 9 cups for the instant pot or slow cooker.
  2. Cook – In a skillet over medium heat toast spices. Keep tossing for 2-3 minutes until fragrant but not burnt. Add to your cooking vessel.
  3. In the same skillet place onion cut side down, ginger cut side down, and char over high heat for about 8-10 minutes. Ginger will take longer than the onion. Place in cooking vessel.
  4. In your cooking vessel add the water, carrots, leeks, mushrooms and green onion stems.
  5. For chicken pho – add 2 lbs of bone in chicken to your cooking vessel. Simmer for 2 hrs on the stove top, 30 mins on soup setting for instant pot, 3 hrs on high for slow cooker (remove chicken after 2 hrs for slow cooker).
  6. When soup is done, strain into another pot. Here you can season how you like with soy sauce, fish sauce or salt. Shred and save the chicken for topping and the mushrooms too. For shrimp option poach the shrimp in the strained broth. For vegan options top with sauteed tofu and steamed veggies.
  7. Now you are ready to enjoy your pho. In a bowl add your cooked rice noodles or low carb noodles of choice, pour over 2 cups of broth and your toppings of choice.

Servings: Makes 4 16oz. Broth serving. Enjoy family style or meal prep for the week. Can freeze broth for up to 2 months.

This broth is balanced with subtle spices like cinnamon, cloves, and coriander that are toasted and mixed with charred onion and ginger to create a flavorful broth but not spicy. It is also made with vegetable and fruit like apple or asian pear to add a sweet component. Our Pho kit includes dehydrated carrots that add the vegetal flavor and adds that sweetness it needs. Dehydrated carrots are highly concentrated and have elevated levels of sweetness. The spicy component is added by the sriracha and jalapenos added as the topping.

  • Control sodium by adding what’s right for you. 
  • This Pho broth is designed to be full flavor vegan yet it holds up well to chicken and you can add shrimp for a seafood variety.   For vegan Pho add plenty of sauteed tofu for protein. 
  • Control the carbs by using low carb noodles of choice or add plenty of vegetables for fiber.

For the easiest method we recommend an Instant Pot. 30 mins on soup setting and about 30 mins until you can open. As long as it can fit 9 cups of water plus ingredients you are good. Slow cooker is also an easy option. Just throw in all the ingredients and let it go. For easy straining you can even use a stock bag.

  • You can find the shelf life of the kit on the sticker on the bag. It will have the batch number and a best by date. 
  • You will have 4 16oz. Servings or 8 8oz. Servings. You can portion and freeze for upto 6 weeks and 4-7 days in the refrigerator. 

Absolutely none!