Lentil Pho
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
A warming, plant-based twist on traditional pho featuring tender lentils in a fragrant spiced broth with fresh herbs and crispy aromatics, delivering all the comfort of the classic Vietnamese soup.
Ella x
Ingredients
- 200 gdried red lentils
- 1200 mlvegetable broth
- 1onion(halved lengthwise)
- 40 gginger(sliced)
- 3star anise
- 1cinnamon stick(broken in half)
- 1 teaspooncoriander seeds(toasted)
- 250 grice noodles(dried)
- 3 tablespoontamari or soy sauce
- 2 tablespoonlime juice
- 30 gfresh cilantro(roughly chopped)
- 20 gfresh mint leaves
- 1sliced red chilli(deseeded)
- 2 tablespoonvegetable oil
Detail level
Instructions
- 1
Heat oil in a large pot over medium-high heat. Char the halved onion cut-side down for 3-4 minutes until browned, then remove and set aside.
Tip: Charring the onion adds depth and sweetness to the broth.
- 2
In the same pot, toast the star anise, cinnamon stick, and coriander seeds for 1 minute until fragrant, stirring constantly.
Tip: Don't skip toasting—it releases essential oils and enhances the spice flavors.
- 3
Add the sliced ginger to the pot and cook for 1 minute, then pour in the vegetable broth and add the charred onion pieces. Bring to a boil.
- 4
Add the red lentils to the boiling broth and reduce heat to medium. Simmer for 15-18 minutes until the lentils are completely soft and starting to break down, stirring occasionally.
Tip: Red lentils cook quickly and will thicken the broth naturally.
- 5
While the lentils cook, prepare the rice noodles according to package directions. Drain and set aside.
- 6
Strain the broth through a fine sieve, pressing gently on the solids to extract all the flavour. Return the strained broth to the pot and discard the solids.
Tip: Straining creates a silky, refined texture typical of traditional pho.
- 7
Stir in the tamari and lime juice. Taste and adjust seasoning as needed. Heat until just simmering.
- 8
Divide the cooked noodles among four bowls. Ladle the hot lentil broth over the noodles. Top each bowl with fresh cilantro, mint, and sliced chilli.
Tip: Serve immediately while the broth is piping hot to wilt the fresh herbs slightly.
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