Sunday, 22 December 2013

Vegan Pho (Vietnamese Noodle Soup)

This is a Pho recipe my husband made delicious and comforting but still light and refreshing! Would also be good with little cubes of tofu! If you use whole spices instead of ground, crack them and place them in a nut bag in the soup until ready to serve. To serve you can add some Hoisin and/or sambal olak.

Vegan Pho (Vietnamese Noodle Soup)


1 onion, chopped
1 tsp fresh ginger, minced
1 Tbls fresh garlic, minced
1 Tbls fresh basil, chopped (optional)
1 Tbls fresh coriander/cilantro leaves, chopped (optional)
1 bunch green onions, sliced
3 carrots, shredded
5 mushrooms, slice thinly
1 cup frozen peas
1 tsp cloves
1 tsp anise
1/2 tsp cardamon, ground
1 bay leaf
1/2 cinnamon stick
1/2 Tbls ground coriander
4 drops sesame oil
2 drops liquid smoke
2 tsp Bragg's liquid aminos
2 litres water
Vegetable stock for amount of water (I like to use vegan beef stock also)
1 packet dried rice noodles


Add all ingredients (except noodles) to a large pot and bring to boil.
Take out cinnamon stick.
Turn heat down to medium and simmer for 30-40 minutes until reduced down and all vegetables are soft.
Add noodles 5 minutes before serving and remove bay leaf.

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