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Instant Vegan Vietnamese Pho With Rice Noodles and Fresh Basil

by Livestrong_Recipes  |  Feb 3, 2019

Instant Vegan Vietnamese Pho With Rice Noodles and Fresh Basil
Photo Credit: Jackie Newgent
  1. PREP
  2. 15 m
  • COOK
  • 05 m
  • 20 m

Any chance you get to sneak in a little fresh gingerroot to a recipe, go for it! Ginger is a potent source of health benefits. According to the International Journal of Preventive Medicine, ginger contains anti-inflammatory properties, which is helpful for alleviating muscular pain after intense exercise. Ginger also contains anti-cancer compounds.



  • 2 oz Brown Rice Noodles
  • 1 tsp Ginger Root
  • 1/2 cup Scallions, Raw
  • 1/3 cup Organic Shelled Edamame
  • 2 tbsp Basil, fresh
  • 1 cup Broth, Organic, Vegetable


1 To pre-prep noodles, boil them in salted water per package directions, rinse or toss with ice cubes to cool, and drain. Do in advance and chill. (Note: Makes about 3/4 cup cooked.)
2 To make, layer in a 16-ounce wide-mouth jar (in order) the ginger, scallions, edamame, noodles, and basil.
3 To store, seal and chill in the refrigerator for up to 3 days.
4 To prepare, ideally remove jar from the refrigerator 30 minutes in advance. Remove lid, add boiling broth, replace lid and let stand to “simmer” for 5 minutes. For a hotter soup, transfer to a microwave-safe bowl and heat as desired.
5 To enjoy, shake or stir and enjoy from the jar or a bowl. Add salt, lime juice and/or hot sauce to taste. Garnish with extra-thinly sliced red hot pepper “coins,” if desired.