Name: Vegan Pho
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2-3
Ingredients: 2 bunches Asian greens - cut each bunch into 5 cm chunks; 150g Mushrooms - sliced; 1 Carrot - sliced thinly; 1.5 litres Vegetable Stock; 5 Spring Onions - chopped finely; 10g Ginger - grated; Small bunch Coriander - best chopped last minute for flavour; Small bunch Mint - best chopped last minute for flavour; 2 tablespoons Tamari or Hoisin Sauce; 1 teaspoon Sesame Oil; 1 200gm packet Rice Noodles; Wedge of Lemon or Lime

Vegan Recipes

Vegan Pho

Pho hails from Vietnam, a simple dish of broth ladled over rice noodles.

Vegan Pho

Rated 5 stars by 4 users

Servings

2-3

Prep Time

5 minutes

Cook Time

10 minutes

Vegan Pho staples are basically rice noodles and broth. It's one of those recipes to really have fun with as you can choose anything from mushrooms, carrots, spring onions, capsicum and more. Giving you the freedom to whip something up with what ever is at hand! Don't be afraid to mix herbs, this pho has mint and coriander, but basil works really well too. Have a play, so long as you use a good stock - it's going to be good :D

Ingredients

Directions

Start with a big pot. Heat your vegetable stock and add spring onions, grated ginger, carrots and boil for a minute, then add the rice noodles and continue to boil for 2 minutes less than packet instructions (so probably 5 minutes) then add the bok choy for the last 2 minutes.
Add mushrooms to a heated pan along with tamari or hoisin sauce and sesame oil stirring until mushrooms soften, remove from heat.
Divide rice noodles into bowls, pour the stock over the top. Add the mushrooms and lastly sprinkle mint, coriander and place a lime or lemon wedge on the side.