Pho (pronounced "fuh") is considered the national dish of Vietnam. Typically made with beef or chicken bones that have been simmered a long time with various aromatics to create a rich savoury broth. My Vietnamese-inspired version is a simple and delicious take on this soup and just as comforting and filling. A restaurant quality dish at a fraction of the cost!

*Bragg liquid Soy seasoning is available at most health food stores.



  • 8 cups unsalted, homemade chicken broth or 2 cartons of Campbell's unsalted chicken stock
  • 2 cups cold, filtered water
  • 5 tbsp. Bragg Natural Liquid Soy Seasoning*
    or Kikkoman low sodium soy sauce to taste
  • 2 tbsp. Kikkoman rice vinegar, unseasoned
  • 3 tbsp. Loriva expeller pressed sesame oil
  • Sea salt to taste
  • 2-3 tbsp. Thai Kitchen fish sauce
  • Lee Kum Lee Sriracha Chili sauce (use as garnish)
  • Fresh basil leaves (use as garnish)
  • Fresh cilantro leaves (garnish)
  • 4 lime wedges (use as garnish)
  • ½ cup roasted, unsalted cashews (use as garnish)
  • 2 green onions, diagonally cut (use as garnish)
  • 2 red hot peppers, diagonally cut (use as garnish)
  • ½ cup grated carrot
  • 2 tbsp. fresh grated ginger root
  • 5 cups (approx. 4) baby bok choy, sliced diagonally
  • 1 (198 g box) Thai Kitchen rice noodles
  • 1 (340g bag) Ocean Mama Seafood, frozen, raw shrimp, defrosted, shells on


  1. In a large pot bring chicken stock and water to a boil, reduce heat and simmer.
  2. In a separate pot, Cook rice noodles according to package directions. Drain and set aside.
  3. Add soy seasoning, rice vinegar, sesame soil, fish sauce and ginger to broth. Increase heat and bring to a boil. Add sea salt accordingly.
  4. Add carrot and baby bok choy to broth, cook 2-3 min.
  5. Add unpeeled shrimp to broth, return to a low boil, 3 min until just cooked.
  6. Divide enough rice noodles into each bowl, top with broth and shrimp.
  7. Arrange assorted garnishes on the table and allow guests to choose their own.