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Coconut Pho Bowls

A creamy, detoxifying, warm bowl to get you through the winter!

Prep time: 20-30 minutes

Cook time: ~2 hours

Great source of…

✓ Carbohydrates

✓ Protein

✓ Fiber

✓ Folate

✓ Iron

✓ Potassium

✓ Vitamins A, B, C


  • 1.5-2 inch ginger, grated

  • 1 large yellow onion, sliced

  • 2 cloves garlic, smashed & minced

  • 1 lime (zest and juice)

  • 3 scallions

  • 6 cups filtered water or broth

  • 2-3 tbsp coconut sugar

  • 2 tbsp tamari sauce or coconut aminos

  • 1 can full fat coconut milk

  • 1 tsp coconut oil

  • Sea salt

  • 1 cup Napa cabbage, thinly sliced

  • 1 zucchini (spiraled noodles)

  • 1 red bell pepper, sliced thin

  • 1 cup shitake mushrooms, sliced

  • 1 box vermicelli noodles, cooked

  • 1 lime

  • Fresh mint

  • Fresh cilantro

  • Roasted peanuts, crushed


  1. In a large pot, heat coconut oil over medium-low heat. Add onion, garlic and ginger and sauté for 3-5 minutes (until fragrant).

  2. Add water or broth, scallions, Tamari sauce (or coconut aminos), and zest of lime.

  3. Bring to a boil, simmer, and cover for 1-2 hours.

  4. While broth is simmering, cook vermicelli noodles (as directed on box) and slice all veggies to be put aside.

  5. Once broth is simmered, turn off heat, add coconut milk and mix well.

  6. Bring broth back to a low simmer, add in raw vegetables, and mix. Let simmer for 3-5 minutes until vegetables are tender.

  7. In separate soup bowls, add a serving of vermicelli noodles followed with the soup vegetables and broth on top. Garnish with herbs, peanuts, and serve immediately!

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