Tasty Vegan Pho


It’s been so crazy since we got back home from Vietnam, I’ve hardly been in the kitchen! Finally got around to making a steaming pot of Pho, and in my efforts to eat less meat I went vegan this one (but of course you can change it up and use chicken or beef stock instead). Feel free to change up the spices depending on what flavours you like but this is a good base. The shiitake mushrooms add a meatiness to the broth so if that’s your kinda thing, leave them out.

Serves: 6
45 mins – 1.5hrs

2 large ceylon cinnamon sticks
3-4 shallots (skin on, sliced in half)
10 garlic cloves (skin on, in half)
ginger (index finger sized piece, sliced lengthways, skin on)
2 star anise pods
3 cloves
handful of dried shiitake mushrooms (optional)
bag of baby spinach
2 litres of low sodium veg stock
soy sauce / tamari

500g flat rice noodles
1 packet of firm tofu
250g mushrooms of your choice (chestnut, oyster, shiitake)
5-6 spring onions
1 packet of fresh bean sprouts (or canned if easier)
a couple of limes (quartered)
handful of roughly torn thai basil
handful of chopped coriander
handful of roughly torn mint with stems
red chillies

1. Cut the tofu into 1cm cubes and pan fry until crispy with soya sauce, salt and pepper and set aside
2. Thickly slice the mushrooms and saute with soya sauce, salt and pepper and set aside
3. For the broth, add all the ingredients into a large pot except the veg stock and soy sauce and dry roast on medium high heat until the veg has started to char, if its sticking, sprinkle some water into the pot.
4. Add the veg stock and the soy sauce and bring to the boil and then turn the heat down so that the broth is simmering and place a lid on top. Let simmer for up to an hour.
5. Prepare the noodles as per the instructions and set aside in each bowl
6. Remove the solids from the broth and pour over each bowl
7. Place the spring onions, herbs, bean sprouts, tofu, mushrooms, spinach and chillies in each bowl. The add any additional condiments to taste (soy, sriracha etc)


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