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Spring Green Pho with Asparagus and Noodles

Ready for a culinary adventure with my Spring Green Pho with Asparagus and Noodles and the delicate touch of fresh herbs? Delight in the vibrant flavours of the season, harmoniously blended in a fragrant broth that will transport your taste buds to a world of aromatic indulgence.

Total Time
45 min
Simple & Professional Tasty Recipes

Ingredients for 4 Servings

  • 200g rice noodles
    1 liter vegetable broth -> Recipe Here
    500g asparagus, trimmed and cut into bite-sized pieces
    1 green chili, thinly sliced (optional, for heat)
    1 small bunch spring onions, chopped
    1 lime, cut into wedges
    Fresh cilantro (coriander) leaves, for garnish
    Fresh mint leaves, for garnish
    Bean sprouts, for garnish
    Soy sauce, to taste
    Salt and pepper, to taste
    1 tablespoon olive oil
    Sesame seeds, for garnish (optional)

    For the Pho Broth:
    1 onion, peeled and halved
    1 thumb-sized piece of ginger, sliced
    2 star anise
    2 cinnamon sticks
    4-5 cloves
    4-5 black peppercorns
    1 liter water

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    30 min

Goes Great with

  1. Prepare the Pho Broth:

    1. Char the Onion and Ginger:
      • Char the onion and ginger over an open flame (using tongs) or under a broiler until they are blackened and fragrant. This step adds a smoky flavor to the broth.
    2. Infuse the Spices:
      • In a large pot, dry roast star anise, cinnamon sticks, cloves, and black peppercorns over medium heat until fragrant. Add charred onion and ginger to the pot.
    3. Simmer the Broth:
      • Pour in water and bring the mixture to a boil. Reduce the heat and let it simmer for at least 30 minutes, allowing the flavors to meld. Strain the broth and discard the solids.

    Prepare the Soup:

    1. Cook the Rice Noodles:
      • Cook rice noodles according to the package instructions. Drain and set aside.
    2. Sauté Asparagus and Green Chili:
      • In a separate pan, heat olive oil over medium heat. Add asparagus and green chili. Sauté for a few minutes until the asparagus is tender yet still crisp. Season with salt and pepper.
    3. Assemble the Pho:
      • Divide the cooked rice noodles among serving bowls. Top with sautéed asparagus and green chili. Pour hot pho broth over the noodles and vegetables.
    4. Garnish and Serve:
      • Garnish the pho with spring onions, fresh cilantro, fresh mint leaves, bean sprouts, and sesame seeds if desired. Serve with lime wedges and soy sauce on the side.
    Pro Tips
    • Broth Enhancement: Let the pho broth simmer longer for a richer flavor, but be mindful not to overcook the delicate asparagus.
    • Noodle Handling: Rinse rice noodles with cold water after cooking to prevent them from sticking together.
    • Herb Medley: Experiment with a variety of fresh herbs like Thai basil or chives to elevate the pho’s aroma and taste.
    • Customization: Tailor the spice level by adjusting the quantity of green chili to suit your preference.


Calories per Serving:
Approximately 250 calories (may vary based on specific ingredients used). Savor the lightness of spring in each delightful bowl.

Goes Great with