Contact Us
Menu

Sweet Baby Broccoli Pho

A simple, hearty, healthy vegetarian pho that is sure to warm you on the coldest of winter days. It’s packed with flavor and nutrients, and it’s just what the doctor ordered!

Recipe by Candice Walker

Focusing on self-care & accessible healthy recipes, Proportional Plate is where Candice Walker shares tips, meal plans, & recipes to inspire small changes in your life that make big impacts. Candice teaches how to meal plan seasonally to reduce waste, minimizing kitchen time so you can enjoy all the other important things in your life!

Serves: 4
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

Ingredients

Vegetarian, Vegan, Gluten-Free

Ingredients:

  • 2 quarts vegetable stock/broth
  • Pinch sugar
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 tablespoons black peppercorns
  • 1/4 cup soy sauce, or sub. coconut aminos
  • 1 tablespoon rice vinegar
  • 4-inch piece fresh ginger
  • 1 Andy Boy fennel bulb, quartered
  • 10 ounces thin rice vermicelli
  • 8 Andy Boy sweet baby broccoli
  • 1 cup carrots, julienne
  • 1 bunch fresh cilantro
  • 1 bunch fresh basil, or Thai basil
  • 4 scallions, thinly sliced
  • Optional: 2 soft boiled egg, cut in half (leave out for vegan)

Directions

  1. In a large pot over low heat, combine the star anise, cinnamon stick, and peppercorns, and cook until fragrant, about 30 seconds.
  2. Add the vegetable stock, pinch of sugar, ginger, fennel, bay leaves, soy sauce, rice vinegar, and scallions. Simmer for 20 minutes, then strain everything out and return the liquid back to the pot. Keep hot until ready to serve.
  3. In the meantime, put the rice vermicelli in a large bowl and cover with the boiling water. Soak until the noodles are barely tender – start checking after 3 minutes. Drain the noodles, then rinse them with cold water to cool them down. Return the noodles to the bowl, add enough cold water to cover, and let sit until you’re ready to serve them.
  4. Add the sweet baby broccoli to the stock and cook until tender, 5-8 minutes.
  5. Divide the noodles between 4 bowls. Ladle the soup into the bowls over the cooked rice noodles. Top with 2 sweet baby broccoli per bowl and carrots. Serve with the lime slices, radish sprouts, cilantro, basil, sriracha, chili peppers, more soy sauce, and soft-boiled eggs.

Notes: Freeze the broth after step 2. Keeps for up to 3 months.