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  • Asian Noodle Soup Phở
  • Asian Noodle Soup Phở
  • Asian Noodle Soup Phở
  • Asian Noodle Soup Phở
  • Asian Noodle Soup Phở
  • Asian Noodle Soup Phở
  • Asian Noodle Soup Phở
  • Asian Noodle Soup Phở
  • Asian Noodle Soup Phở

Asian Noodle Soup Phở

Food | October 25, 2018 | Nik Manojlovich
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This soup was inspired by the many delicious meals enjoyed at one of my favourite soup spots in Toronto, MiMi. They prepare soups, called Phở, to order – head HERE for an excellent article on this beloved Vietnamese speciality.

One of the reasons I love MiMi so much is the way they let you pick your broth, vegetables and meat. They also let you pick additional enhancements like noodles or tofu. I also adore that they present their chicken pho soup with a plate of fresh bean sprouts, mint, Thai basil and wedges of lime.

If you’re looking for a truly authentic bowl of Phở, I suggest heading to a favourite resto. But, if you’d like to learn how to make Phở, or just looking for a healthy Asian soup recipe, I’m hoping you enjoy our attempt at making this – it tastes pretty amazing!

Here’s what I suggest when you go to make this ASIAN NOODLE SOUP Phở recipe at home:

BROTH & BROTH BOOSTERS Asian Noodle Soup Phở

Having a rich-flavoured broth is essential. One of my favourite broths is made by boiling a roasted chicken carcass with raw vegetable trimmings for a long, long time. Don’t limit yourself to just chicken broth! This recipe tastes wonderful with fish, beef and seafood broths too. You can also try it with a super clean vegetable broth like the one you’ll find HERE.

I started adding a combination of ingredients that unite into one highly memorable flavour booster. I love the addition of white miso paste, toasted sesame oil, soy sauce and chili garlic sauce. Photos of my favourite brands are shown in the images above.




Phở SOUP INGREDIENTS Asian Noodle Soup Phở

Add an assortment of your favourite vegetables, and the more colourful, the better. Do try to include a healthy leafy green like baby bok choy, plus a few unusual selections like snow peas, wild mushrooms, baby corn or water chestnuts. Cutting your vegetables into interesting shapes using Japanese vegetable cutters (see Amazon link below) makes the dish more visually appealing.




KEEP IT CRUNCHYAsian Noodle Soup Phở

Five minutes before I serve this, I bring the stock to a boil, add the booster, remove the pot from the heat, and add the raw vegetables, letting them sit in the hot liquid for 3 to 5 minutes. Serving this soup so that the vegetables are still slightly crunchy is important.





In crafting this version of the recipe, I added cooked chicken and barbecued pork, but switch up these main ingredients to match the broth you’re using. For a fish-based soup, add pieces of cod, halibut or salmon; for a beef soup, add shredded barbecued flank steak.

One thing you can’t skip is the rice noodles, they are really fabulous in this type of soup recipe. The last thing is for all of the vegetarians out there who get to add what they love most – more and more healthy vegetables and noodles! Nice!





I took my lead from MiMi and always serve each bowl of soup with a side plate of bean sprouts, Thai basil, mint and fresh lime. Each guest then gets to add a handful of sprouts onto their soup before tearing the fresh basil and mint leaves over the top. The final touch is a squeeze of lime and extra chili garlic sauce if you’d like too!




Other things we’d serve with this? Try our CHOPPED SALAD WITH ASIAN PEANUT DRESSING or our GREEN MANGO SALAD.

Easy to prepare and healthy too, ASIAN NOODLE SOUP Phở is the perfect meal.


2 Responses to “Asian Noodle Soup Phở”

  1. […] to follow these rolls with something equally delicious? Try our ASIAN NOODLE SOUP, it’s fabulous […]

  2. […] few years back we posted this story for our ASIAN NOODLE SOUP where I served it from lovely bowls found in Toronto’s famous Chinatown. I still love these bowls […]


Ingredients & Amounts

  • For the broth:
  • 1 chicken carcass
  • 8 cups of water
  • 2 cups of chopped vegetable trimmings
  • For the broth booster:
  • 1 tablespoon of white miso paste
  • 1 teaspoon of sesame oil
  • 1 teaspoon of soy sauce
  • ½ teaspoon of chili garlic sauce
  • For the soup:
  • 250 grams of rice noodles
  • ½ cup carrots, peeled and sliced
  • ½ cup red pepper, sliced
  • ½ cup of shimeji or shiitake mushrooms
  • 1 head of baby bok choy, sliced
  • ½ cup of snow peas, trimmed
  • 1 cup of roasted chicken, chopped
  • For the garnish:
  • ½ cup of barbecued pork, thinly sliced
  • 2 tablespoons of chopped cilantro
  • 1 cup of bean sprouts
  • 1 cup of fresh Thai basil
  • 1 cup of fresh mint
  • lime wedges


  1. Prepare broth: Place chicken carcass and bones into a medium-sized pot along with vegetables and water. Bring to a boil then reduce to simmer and cook covered for 2 hours. Strain broth through a fine sieve and reserve until use. Discard bones and vegetables.
  2. Prepare broth booster: Place miso paste, sesame oil, soy sauce and chili garlic sauce in a small bowl and stir together until combined.
  3. Prepare noodles: Place dried rice noodles into a large bowl and cover with boiling water. Stir noodles to prevent them from sticking together. Soak until softened, about 25 minutes. Strain before use.
  4. To prepare soup: Bring broth to a boil. Stir in booster and whisk until dissolved. Remove pot from heat, stir in vegetables and chicken, cover and let sit for 5 minutes.
  5. To serve: Divide cooked rice noodles between two large soup bowls. Using a slotted spoon or strainer, scoop vegetables and chicken from broth and divide evenly between the two bowls. Sprinkle with chopped cilantro and garnish top with the sliced, fanned barbecued pork. Add ladles of hot broth evenly between the two bowls. Serve immediately with bean sprouts, along with herb and lime garnishes.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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