Fake (Faux) Pho

Main Course
Soups & Stews

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

  • 4 cubes Bao Long brand pho base (any flavor) plus 2½ quarts water OR
  • 2½ quarts broth (chicken, beef, vegetarian, whatever) simmered for 20 minutes over medium-low heat with a 1-inch piece lemongrass, 4 pieces star anise, 1/2-inch piece cinnamon bark and 2 pieces crushed garlic, then strained
  • ​choose 1 or more: 1 large boneless, skinless chicken breast, thinly sliced; 8 ounces left-over filet; 1/2 pound peeled and deveined Gulf shrimp; 1 package frozen Asian soup dumplings (any variety)
  • ​1 cup sliced shitaake mushrooms
  • 3 baby boy choy, thinly sliced
  • ​2 shallots, thinly sliced
  • ​fresh mug beans sprouts and/or shredded cabbage (any variety)
  • Thai basil
  • ​cilantro
  • ​lime juice
  • ​Sriracha and/or garlic chile paste
  • sliced jalapeno peppers
  • ​fried shallots or fried garlic 

Fake (Faux) Pho


Click image to enlarge.


In a large sauce pot, bring water and pho base or  seasoned broth to a raging boil over high heat. Toss in meat, shitakes, baby bok choy and shallots. Return to raging boil. Remove from heat.

For each serving fill a large soup bowl with desired amount of bean sprouts and/or cabbage. Ladle  broth over sprouts/cabbage. Add basil, cilantro, Sriracha, garlic chili, lime juice, jalapenos, and/or fried garlic/shallots to taste.

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<p>This can be improved by adding 5 quarter-size slices of ginger, smashed with a meat pounder, added to the stock. You can strain it out, but I like to leave a little in the pho.</p>