Raw Pho

by Susan on March 23, 2014

Raw Pho at Rawmazing.com

Raw Pho at Rawmazing.com

Pho (pronounced ‘fuh’) is a traditional Vietnamese noodle soup that is loved by many. I have made vegan versions before but today, I bring you a recipe for raw Pho. This is a quick, easy pho, made from ingredients that shouldn’t be too  hard to find. There are some prepare ahead notes as you have to soak the mushrooms for about 6 hours to start the broth. Once you have soaked the mushrooms, it only takes minutes to finish off this delicious soup. 

This is a base recipe, delicious in it’s own right but please feel free to go a little wild with it! Great additions would be star anise (to the soaking water), and noodles. If you want to keep it raw, you can use zucchini noodles but rice noodles (not raw) are traditional. In this recipe, I use the mung bean sprouts as noodles instead of a topper.

If you have an aversion to heat, use the chili garlic sauce sparingly but don’t leave it out completely. It adds a lovely component to the depth of the broth. You can warm the broth in the dehydrator or gently on the stove. If you use the stove, be very careful as the liquid temperature will continue to rise even after it is removed from the heat.

Raw Pho at Rawmazing.com

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{ 15 comments… read them below or add one }

Brianna March 23, 2014 at 11:32 pm

Looks so good! Can’t wait to try it! I have been clicking on your website every single day since your last post excitedly waiting for another recipe to try


Shannon Murray March 24, 2014 at 4:19 pm

Susan does it AGAIN!! You are so creative and thoughtful with your ideas for recipes! I love that you don’t just do “desserts” and you give us recipes that we can eat as meals! Thank you so much! I really enjoy Pho soups, so this is going to be fun!


Exploding Mary March 24, 2014 at 5:23 pm

Looks wonderful, and I plan to make some soon.


Sheree Clark March 24, 2014 at 5:28 pm

Beautiful, as always.


KATHY March 24, 2014 at 8:17 pm

I was JUST thinking of experimenting with recipes to concoct a raw-Asian soup –and here it is!
Thank you–it’s perfect and simple


Nagareboshi March 26, 2014 at 4:59 am

That looks amazing! It’s making me hungry… lol


Anne April 4, 2014 at 12:41 am

Delicious, nutritious and always beautiful to see. Thanks, Susan.


Francesca April 6, 2014 at 8:15 pm

Wow… looks so heavenly! Nice work :)


Cheryl April 10, 2014 at 7:50 pm

Will try tonight!
I think traditional pho has a broth steeped with cinnamon, so that might be an addition.
This looks great!


Jade April 25, 2014 at 10:55 pm

For this to be called pho, you require the additions of clove, cinnamon bark, cardamon pods along with the aforementioned anise. Without these flavors, this is not pho. Vietnamese have many vegan and nearly raw versions of this dish and all are phenomenal. However, there are medicinal purposes for including these spices in pho in order to strengthen the immune system and support blood sugar regulation. Other than the missing ingredients which could be added to the soaking water, this is a pretty interesting take on a dish from my family’s country.


Liz May 17, 2014 at 8:16 pm

Is there a good way to thoroughly wash the mushrooms? Every time I have mushrooms, I end up washing them 3-4 times since there’s constantly dirt(/manure) coming out of them. Maybe it’s just my local mushrooms, but it makes me a little hesitant to make a broth out of them! Eek!


Jared June 13, 2014 at 6:07 pm

This is nothing more than mushroom water soup. Far from pho.


Susan June 16, 2014 at 1:05 pm

No…it isn’t traditional Pho but a vegan, raw interpretation of it. I do believe it goes a little past mushroom water soup. Cheers!


Jess August 28, 2014 at 10:39 am

I make similar-sounding soups regularly, this one sounds interesting and I’ll definitely be trying it.


@stuckWithCrohns February 15, 2015 at 4:16 pm

If you use fresh shiitake mushrooms how long do you soak them, if at all?




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