Sweet Potato Pho
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Here's my favorite twist on traditional pho that I've been making all winter. Sweet potatoes bring such a natural sweetness and creaminess to the broth, plus they're packed with vitamin A which is amazing for your immune system. What I love most is how quickly it comes together in just an hour from start to finish, making it perfect for busy weeknight dinners without breaking the bank. The coconut milk and warm spices like cinnamon and ginger create this comforting, aromatic bowl that feels fancy but is honestly so simple to pull off. Trust me, once you try this version, you'll be making it constantly.
Ella x
Ingredients
- 500 gsweet potatoes
- 400 gpho noodles
- 1200 mlbeef broth
- 400 mlcoconut milk
- 20 mlfish sauce
- 20 mlsoy sauce
- 20 gbrown sugar
- 20 mllime juice
- 10 gground ginger
- 10 gground cinnamon
- 200 gonion(diced)
- 3garlic(minced)
- 100 ggreen onions(chopped)
- 200 gbean sprouts(cooked)
- 20 gbasil(chopped)
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Roast the sweet potatoes in the oven for 20 minutes, or until tender.
- 3
Cook the pho noodles according to package instructions.
- 4
In a large pot, combine the beef broth, coconut milk, fish sauce, soy sauce, brown sugar, ginger, and cinnamon.
Tip: Whisk until smooth.
- 5
Add the roasted sweet potatoes, onion, and garlic to the pot.
Tip: Stir to combine.
- 6
Bring the mixture to a simmer and cook for 10 minutes.
- 7
Stir in the cooked noodles, green onions, and bean sprouts.
Tip: Cook for an additional 2 minutes.
- 8
Season with lime juice and serve hot.
Tip: Garnish with basil.
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