Parsnip Pho
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My take on classic pho swaps beef for humble parsnips, creating something lighter and surprisingly satisfying. Parsnips are naturally sweet and packed with fiber, making them wonderfully nutritious. What I love most about this version is how quickly it comes together, ready in just an hour from start to finish. The warm spices and aromatic broth transform simple ingredients into something truly comforting. It's budget friendly too, since parsnips cost a fraction of traditional pho proteins. Whether you're vegetarian or just looking to switch things up, this is the kind of soul warming bowl that makes you feel like you've been cooking all day.
Ella x
Ingredients
- 400parsnips
- 500 Lpho broth(homemade or store-bought)
- 200 driedrice noodles
- 473 mlonions(thinly sliced)
- 473 mlginger(peeled and sliced)
- 710 mlgarlic(minced)
- 1star anise
- 1cinnamon
- 1 teaspoonnutmeg
- 20 Lfish sauce
- 20 Llime juice
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 473 mlscallions(thinly sliced)
- 237 mlparsley(chopped)
Detail level
Instructions
- 1
In a large pot, combine parsnips, onions, ginger, garlic, star anise, cinnamon, and nutmeg. Add the pho broth and bring to a boil over high heat.
Tip: Be careful when handling hot broth.
- 2
Reduce heat to medium-low and simmer for 20 minutes, or until the parsnips are tender.
Tip: Skim off any foam that rises to the surface.
- 3
Cook the rice noodles according to the package instructions. Drain and set aside.
Tip: Al dente noodles are best for this dish.
- 4
In a small bowl, mix together fish sauce, lime juice, salt, and black pepper.
Tip: Adjust to taste.
- 5
To assemble the pho, place some noodles into a bowl, then add slices of parsnip, scallions, and parsley. Ladle the hot broth over the top and serve immediately.
Tip: Garnish with additional scallions and parsley if desired.
- 6
Serve with additional lime wedges and fish sauce on the side, if desired.
Tip: Feel free to customize to your taste.
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