Carrot and Coriander Pho
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
A vibrant and warming Vietnamese-inspired broth featuring sweet roasted carrots and aromatic coriander seeds, served with fresh herbs and rice noodles for a light yet satisfying meal.
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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