Vegan Vietnamese Pho
- rootsseedsandleaves
- Oct 4, 2018
- 2 min read
This Vietnamese noodle soup is way better than the meat equivalent! The flavour from the marinated shiitake mushrooms is deep and authentically Asian with classic ginger and garlic notes.
As we only had fresh shiitake mushrooms I also soaked some dried porcini mushrooms and used those to enhance the flavour. Fresh herbs, chillies and bean sprouts really are a must to complete this dish.
Serves: 4
Preparation time including soaking/marinade: 30 minutes
Cooking time: 50-60 minutes
Ingredients:
For the Stock:
1/2 medium onion, chopped
2 whole star anise
1/2 cinnamon stick
2 whole cloves (spice)
8 cups of vegetable broth
For the marinade:
2.5 cloves of garlic, minced
5cm chunk of ginger, grated
180ml of gluten free tamari/soya sauce
250g of shiitake mushrooms
1 tbsp. of porcini mushrooms (dried)
300 g of Vietnamese pho rice noodles
For the garnish:
A packet of fresh bean sprouts (250/300g)
A bunch of spring onions
A bunch of fresh coriander
A bunch of fresh mint
A bunch of fresh basil
1 large red chilli
4 tbsp of peanuts, crushed
1 fresh lime cut into 4
1. Marinate the fresh shiitake mushrooms in enough soya sauce to coat them plus an additional two tablespoons plus the minced garlic and ginger. Set aside for at least half an hour.
2. In the meantime, soak the dried porcini mushrooms in a bowl with a cup of hot water. Set aside for half an hour. 3. Next, add the stock ingredients to a large pan and bring to the boil. Simmer for 20 minutes and then add the marinated shiitake mushrooms (including the marinade). Add the liquid from the re-hydrated porcini mushrooms to the stock (and either store the porcini mushrooms for another recipe or throw them into the stock as well!). The stock should cook for around 50 minutes in total on a low heat. 4. Meanwhile, prepare the pho noodles according to the instructions on the packet (usually soak in freshly boiled water for 15-20 minutes). While the noodles are soaking prepare the garnish ingredients. Wash the bean sprouts, spring onions and fresh herbs (separately). Dry and arrange the herbs carefully on a platter. Chop the spring onions and add them to the platter, along with the chopped chilli, lime wedges and crushed peanut.
5. Drain the noodles when the soaking time is up and then share among individual bowls, according to the number of guests. 6. Add the steaming broth to the bowls and serve immediately. Let your guests garnish their soup according to their tastes. You'll love the flavours!
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