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Massel Easy 30-Minute Pho by Meg from Beard & Bonnet

Recipes: Massel Easy 30-Minute Pho by Meg from This Mess is Ours

Thanks to: Meg van der Kruik

Make a few batches of the broth at once and store the extra broth in mason jars in the fridge. It is the perfect sip when you are feeling under the weather or are looking for a quick light lunch on the go! – This Mess is Ours

The Recipe


  • 1 pack Massel Concentrated Liquid Stock, chicken flavour
  • 8 cups water
  • 2 packages rice noodles (we prefer Pad Thai noodles)
  • 2 teaspoons grapeseed oil
  • 3 dollar-size slices fresh ginger, peeled
  • 4 cloves garlic, thinly sliced
  • 2 star anise, whole
  • 1 stick cinnamon
  • 1 teaspoon black peppercorns
  • 4 tablespoons gluten-free soy sauce
  • Firm tofu, sliced very thinly or cubed small (optional topping)
  • Baby bok choy, cut into 1-inch pieces (optional topping)
  • 1 large julienne carrot (optional topping)
  • 1 heaping cup bean sprouts (optional topping)
  • 1 bulb fennel, sliced thinly (optional topping)
  • 1 jalapeño, sliced thinly (optional topping)
  • Fresh basil, torn (optional topping)
  • Fresh coriander leaves (optional topping)
  • 1 lime, sliced into wedges (optional topping)


  1. Bring a large pot of salted water to a boil for the noodles.
  2. In a stock pot, heat the oil over medium-high heat. Then sauté the ginger and garlic for about a minute – until very fragrant.
  3. Add the water, Concentrated Liquid Stock, star anise, cinnamon, peppercorns and soy sauce. Bring to a simmer, then reduce the heat to keep a gentle simmer. Cook for 20 minutes, uncovered.
  4. While the stock cooks, prepare your desired garnishes and place them on a plate or two to serve at the table.
  5. Cook the noodles according to the package directions, drain and rinse, and then divide the noodles between 4 wide soup bowls.
  6. When the stock is finished cooking, strain through a fine-mesh strainer. Taste and season with more gluten-free soy sauce if desired. Right before serving, bring the broth to a boil over high heat.
  7. To serve, top the noodles with desired garnishes then ladle or pour the boiling stock over the top. Sprinkle fresh herbs and squeeze lime juice over the top.
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Massel Easy 30-Minute Pho by Meg from Beard & Bonnet
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