Pho (pronounced fur) is a light, fragrant Vietnamese noodle soup eaten for breakfast and all through the day. It’s one of Vietnam’s most loved dishes. Usually it has small amounts of meat and fish sauce, but I’ve created a really good vegan version. The secret is in the quality of the stock — along with the beautiful spices.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 onion, diced
- 8 cups vegetable stock
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 6 whole cloves
- 3 cardamom pods
- 2 cinnamon sticks
- 10cm piece fresh ginger, finely sliced
- 1 packet rice noodles
- 250g firm tofu, chopped into 1cm cubes
- 10 button mushrooms, sliced
- 1 carrot, sliced diagonally
- 5 shallots, sliced diagonally
- 5 radishes, thinly sliced
- 2 tbsp soy sauce or tamari
- 1 tbsp hoisin sauce
- 1 tsp raw sugar
- Bunch coriander, mint & Vietnamese mint, to serve
- ½ red onion, sliced into half moons, to serve
- 1 red chilli, sliced & 1 lime, quartered, to serve
Method
- Add onion and vegetable stock to large saucepan. Place coriander seeds, fennel seeds, cloves and cardamom pods in wire tea basket and add to saucepan. Then add cinnamon sticks and ginger and bring to the boil.
- Meanwhile, pour boiling water over rice noodles in a separate bowl and allow to soak for 8 mins.
- When stock is boiling, add tofu, mushroom, carrot, half of the shallots, radish, soy sauce, hoisin sauce and raw sugar and bring to the boil again.
- To assemble dish, place some drained noodles in bowl and ladle over vegetable broth. Then add coriander, mint, Vietnamese mint, chilli, remaining shallots and red onion. Finish with a squeeze of fresh lime.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
