Carrot and Coriander Pho
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
This carrot and coriander pho has become my go to weeknight dinner because it comes together in just over an hour and costs almost nothing to make. The beauty of this recipe is how the sweet carrots transform into a silky, naturally creamy broth that's so satisfying you won't miss the traditional beef. I love that carrots are packed with beta carotene for healthy eyes and skin, and the coriander seeds add this warm, citrusy note that makes the whole bowl feel special. It's my kind of comfort food: simple, nourishing, and absolutely delicious.
Ella x
Ingredients
- 600 gcarrots(cut into chunks)
- 2 tablespoonscoriander seeds(toasted)
- 1000 mlvegetable stock
- 40 gginger(sliced)
- 3star anise
- 1cinnamon stick
- 300 grice noodles(dried)
- 4spring onions(chopped)
- 30 gfresh coriander leaves
- 20 gfresh mint
- 2lime(cut into wedges)
- 2 tablespoonsvegetable oil
Detail level
Instructions
- 1
Heat oil in a large pot over medium-high heat. Add toasted coriander seeds, ginger slices, star anise, and cinnamon stick. Toast for 2-3 minutes until fragrant.
Tip: Toasting the spices before adding liquid deepens their flavour.
- 2
Add carrot chunks to the pot and cook for 5 minutes, stirring occasionally to coat them in the aromatic oil.
Tip: Allowing the carrots to caramelize slightly adds sweetness to the broth.
- 3
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 30-35 minutes until carrots are very tender.
Tip: Soft carrots will release their natural sweetness into the broth.
- 4
While the broth simmers, cook the rice noodles according to package directions. Drain and set aside.
Tip: Cooking noodles separately prevents the broth from becoming starchy.
- 5
Once carrots are tender, carefully blend the broth using an immersion blender until smooth and creamy.
Tip: For a chunkier texture, blend only half the broth and leave some carrot pieces whole.
- 6
Strain the blended broth through a fine sieve back into the pot, pressing gently to extract all flavour. Discard solids.
Tip: This creates a silky, refined broth without grit.
- 7
Return the strained broth to medium heat and warm through. Season to taste with salt and pepper.
Tip: Taste and adjust seasoning as needed.
- 8
Divide cooked noodles among serving bowls. Pour the hot carrot and coriander broth over the noodles. Top with fresh coriander, mint, and spring onions.
Tip: Serve immediately while the broth is hot for best flavour.
- 9
Serve with lime wedges on the side for guests to squeeze to taste.
Tip: The acidity from lime brightens the rich, spiced broth.
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