Slow Pho Recipe – Eats Now

Name: Slow Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small yellow onion, coarsely chopped; 1 small green chile, seeded and chopped; 3 slices fresh ginger; 2 whole star anise; 1 cinnamon stick; 3 tablespoons tamari or other soy sauce; 5 cups vegetable stock (see Notes); 1 tablespoon peanut oil; 4 ounces seitan, cut into strips; 3 tablespoons hoisin sauce; 1 1/2 tablespoons fresh lime juice; 2 tablespoons barley miso paste dissolved in 2 tablespoons hot water; 6 ounces dried rice sticks, soaked 15 minutes in cold water to soften, then drained; 1/2 cup fresh bean sprouts for garnish; 4 scallions, chopped, for garnish; 2 tablespoons chopped fresh cilantro leaves for garnish

Servings: persons

1 small yellow onion, coarsely chopped
1 small green chile, seeded and chopped
3 slices fresh ginger
2 whole star anise
1 cinnamon stick
3 tablespoons tamari or other soy sauce
5 cups vegetable stock (see Notes)
1 tablespoon peanut oil
4 ounces seitan, cut into strips
3 tablespoons hoisin sauce
1 1/2 tablespoons fresh lime juice
2 tablespoons barley miso paste dissolved in 2 tablespoons hot water
6 ounces dried rice sticks, soaked 15 minutes in cold water to soften, then drained
1/2 cup fresh bean sprouts for garnish
4 scallions, chopped, for garnish
2 tablespoons chopped fresh cilantro leaves for garnish

1
In a 4-quart slow cooker, combine the onion, chile, ginger, anise, cinnamon stick, tamari, and stock; cover, and cook on Low for 6 hours.
2
Meanwhile or beforehand, heat the oil in a large skillet over medium-high heat, add the seitan strips, and brown on all sides.
3
Remove from the heat and set aside.
4
Strain the stock and return the broth to the cooker.
5
In a small bowl, combine the hoisin, lime juice, and miso paste mixture, then add to the broth.
6
Stir in the drained rice sticks and seitan and cook 5 to 10 minutes longer, or until the rice sticks are soft.
7
To serve, ladle the soup into bowls and garnish with the bean sprouts, scallions, and cilantro.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 small yellow onion, coarsely chopped, 1 small green chile, seeded and chopped, 3 slices fresh ginger, 2 whole star anise, and more.

Yes, Slow Pho falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Pho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions