Vegan Pho

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My steaming bowl of Vegan Pho is comforting, warming and nourishing making it the perfect dish for when you need a boost.

Prep Time5

Cook Time45

Total Time50

Course: Dinner, lunch, Main Course

Cuisine: Vietnamese

Diet: Vegan, Vegetarian

Keyword: banana shallots, cardamom, chestnut mushrooms, cinnamon stick, cloves, coriander, coriander seeds, garlic, lime, mint, pak choi, rice noodles, rice wine vinegar, root ginger, shitake mushrooms, soy sauce, star anise, thai basil, vegetable stock

Servings: people

Calories: 446kcal

Equipment

2 saucepans
1 Frying pan
1 sieve
2 bowls

Ingredients

1 shallot finely sliced
3- inch piece of root ginger cut into matchsticks
2 cloves garlic minced
4 star anise
4 whole cloves
1 cinnamon stick
2 cardamom pods
1 tablespoon coriander seeds
1,200 ml vegetable stock
2 teaspoon soy sauce
2 teaspoon rice wine vinegar
150 g noodles
125 g shiitake mushrooms
75 g chestnut mushrooms
1 pak choi
coriander
mint
Thai basil
1 lime

Instructions

Fry the shallot, ginger, and garlic until golden.
Add the stock and whole spices; bring to a simmer for 30 minutes.
Cook the noodles in a separate pan of boiling water.
Sauté the mushrooms until tender and browned.
Strain the broth, removing the spices. Add soy sauce and rice wine vinegar.
Assemble by placing the noodles, mushrooms, and pak choi in a bowl then pour over the broth.
Garnish with fresh herbs and a squeeze of lime.

Nutrition