Vegetable Pho

Try this vegetarian pho recipe and take your soup game to the international level.

Products you'll need:

CAMPBELL’S® Ready To Use Pho Broth

CAMPBELL’S® Ready To Use Pho Broth

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  • 1 carton (900 mL) CAMPBELL’S® Ready To Use Pho Broth
  • 4 green onion, cut into 1 inch (2.5 cm) pieces
  • 2 tbsp (30 mL) minced ginger root
  • 2 tbsp (30 mL) vegetable oil
  • 6 oz (170 g) king  oyster mushrooms, sliced
  • 1 tbsp (15 mL) hoisin sauce
  • 1 tsp (5 mL) sesame oil
  • 1/2 lb (227 g) rice noodles, cooked according to package instructions
  • 1/4 lb (113 g) bean sprouts
  • 1 Garnishes: cilantro, Thai basil, lime wedges, and sriracha


  1. In a large pot, combine the broth, green onion and ginger. Bring to a full boil, then reduce the heat and simmer for 15 minutes.
  2. In a large skillet, heat the oil over medium heat. Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently. Stir in the hoisin and sesame oil and cook until the sauce thickens and coats the mushrooms, about 1 minute more. Remove from heat.
  3. Divide the rice noodles between four bowls, then fill each bowl with the broth. Add the mushrooms, bean sprouts, cilantro, fresh basil and serve with lime wedges and sriracha.

Recipe tips

Season with soy sauce and fresh herbs to taste.

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Amount Per Serving
Calories 420
Fat 6 g
Sodium 770 mg
Carbohydrate 80 g
Dietary Fibre 5 g
Protein 10 g
Calcium 15 %DV
  • Source of fibre

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