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Quick & Easy Pho

  • Author: Michelle Burns
  • Total Time: 45 minutes
  • Yield: 2 1x


Note: Pho broth is usually clear. If you use Miso, the broth will be cloudy.

For vegetarian or vegan, substitute tofu for the meat




  • 6 cups veggie broth (or 4 cups veggie broth and 1 tbs yellow miso in 2 cups water)
  • 1/2 onion, sliced
  • 3 inch ginger, sliced
  • 4 cloves garlic, minced
  • 2 cinnamon sticks
  • 2 star anise
  • 4 whole cloves
  • 1 tbs tamari
  • 1 tbs maple syrup
  • 1 tbs rice vinegar
  • 1 tbs toasted sesame oil
  • 1/4 tsp sal


  • 1/2 cup mushrooms, sliced (we prefer shitaake but brown will work)
  • 1/2 cup bean sprouts
  • 1 baby bok choi, sliced
  • 1/2 cup fresh herbs (thai basil, cilantro, mint)
  • 1/2 lime cut into wedges
  • 1-2 thai chili peppers, thinly sliced or 1/2 medium jalapeño, cut into thin rounds
  • 1 cup precooked pork or chicken
  • 4 ounces rice or vermicelli noodles



  • In a large pot, add the broth (or broth with misom onion, ginger, garlic, cinnamon, star anise, cloves, tamari, maple syrup, vinegar, and sesame oil
  • Bring to a simmer over medium heat
  • Cover and simmer genly about 30 minutes.
  • Taste and adjust seasoning
  • Strain the broth, discarding solids and return broth to pot.
  • Briefly blanch the bok choi and mushrooms in the broth until just crisp tender.
  • Remove from the heat.


  • In a soup bowl, divide the noodles. Top the noodles with the bean sprouts and fresh herbs
  • Add the sliced or shredded meat around the bowl.
  • Ladle the broth with the bok choi and mushrooms over the noodles, submerging the noodles.
  • Top with sliced chili peppers and lime wedges when serving
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
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