Tomato Pho
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This tomato pho is my favorite way to reinvent a classic when I'm craving something comforting but different. Fresh tomatoes are absolutely loaded with lycopene, a powerful antioxidant that's even better for you when they're cooked. What I love most is how quick it comes together, ready in just 45 minutes from start to finish. The bright, aromatic broth gets its soul from lemongrass and fresh herbs, while lime juice and fish sauce bring that authentic Vietnamese punch. It's simple, affordable, and honestly one of the most satisfying bowls I make at home.
Ella x
Ingredients
- 12ripe tomatoes
- 4lemongrass stalks(roughly bruised)
- 2 litersvegetable broth
- 1 tablespoonsugar
- 2 teaspoonssalt
- 4 tablespoonsfish sauce
- 4 tablespoonslime juice
- 1 bunchfresh basil(thinly sliced)
- 1 bunchfresh cilantro(chopped)
- 2jalapeño peppers(sliced)
- 400 gramsrice noodles
Detail level
Instructions
- 1
Combine tomatoes, lemongrass, broth, sugar, salt, and fish sauce in a large pot.
Tip: Let it simmer for 20 minutes.
- 2
Strain the broth into a clean pot, discarding the solids.
Tip: Add lime juice to the strained broth.
- 3
Cook rice noodles according to package instructions.
Tip: Drain and rinse under cold water.
- 4
Ladle the hot tomato pho into bowls, top with cooked noodles, basil, cilantro, and jalapeño slices.
Tip: Serve with additional lime wedges, if desired.
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