Vietnamese Pho with Spiralized Yellow Beets and Rutabaga -

There’s nothing quite like a big bowl of Pho – a classic Vietnamese soup filled with loads of veggies and noodles. In this version, I use spiralized beets and rutabaga in place of the noodles, for some guilt-free slurping!

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  30min


  • 6 cups Water
  • 1 Onion, peeled and sliced (do not discard the peel!)
  • 1 Star Anise
  • 1 Tbsp. Chopped Ginger
  • 2 Soya Sauce
  • 1 Thai Chili, halved
  • 1 Clove Garlic, peeled and chopped
  • ½ Block Tofu, cubed
  • 10 Cremini Mushrooms, sliced
  • 1 Bok Choy, roughly chopped
  • 1 Rutabaga, spiralized
  • 2 Small Yellow Beets, spiralized
  • 1/2 Cup Shelled Edamame
  • 1 Cup Bean Sprouts
  • 2 Tbsp. Hoisin Sauce
  • 1 Tsp. Sesame Oil
  • 1 Scallion, finely chopped
  • 2 Tbsp. Cilantro


  1. Place the water in a large pot with the onion peel, star anise, ginger, chili, garlic and soya sauce. Bring to a boil. Reduce heat to low, cover and let simmer for at least 30 minutes.
  2. Using a slotted spoon, remove all pieces from broth and discard.
  3. Add in the sesame oil, tofu cubes, mushrooms, edamame and sliced onions. Bring back to the boil and cook for 5 minutes.
  4. Add in the bok choy, spiralized beets and rutabaga. Cover and let cook on medium for about 5 minutes.
  5. Serve in bowls and top with the hoisin sauce, scallions, bean sprouts and cilantro.


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