Vietnamese Pho

Vietnamese Pho

Nutritionally Balanced Recipe | SERVES 4

Ingredients you need:

1 punnet shiitake mushroom (100g) or dried (20g) then rehydrated, sliced

1 punnet button mushroom (200g), quartered

1 bok choy (120g)

1 carrot (120g), cut into discs

1 straw spring onion (15g), thinly sliced

1 bag bean sprouts (250g)

4 cups cooked rice noodles (640g)(≈175g dry)

4 tsp extra virgin olive oil (20mL)

1.8L water

 Heartful Flavours Vietnamese Pho


Choose your protein:

700g firm tofu, sliced or 500g fish fillet, sliced or 480g skinless chicken breast, sliced or 400g lean beef, thinly sliced (limit red meat to once a week)
(half the amount if choosing two proteins)



1 cup Thai basil or mint leaves, chopped

1 chilli, sliced

1 lime, cut into wedges


Create Healthy Meals in 3 Steps:

1. In a large pot, heat 4 tsp oil on high heat, add in carrots, shiitake and button mushrooms, then coat with Heartful Flavours Vietnamese Pho.

2. Add 1.8L boiled water to the same pot. Once boiling, add protein source then bok choy and simmer over medium heat until cooked.

3. In each bowl, add 1 cup cooked noodles, ladle in hot broth with vegetables and protein source. Serve with bean sprouts, spring onions and optional Thai basil, mint, chilli and/or lime.


Each Serve Gives You

2.5 serves of vegetables

1 serve of meat/alternatives

2 serves of grains

The Australian Dietary Guidelines


Nutrition Information

Create this healthy Vietnamese Pho. Your heart and taste buds will thank you! 

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Disclaimer: All content and linked content is for informational purposes only. Always consult a health professional for medical or nutrition advice, diagnosis, or treatment before making any changes.