Vegan Pho – You’ll Need:

  • 2 Litres of your favourite Vegan stock
  • 3 Cups Water
  • 1 Onion
  • 4 Cloves Garlic
  • 3 Star Anise
  • 3 Cloves
  • 3cms approx fresh Ginger
  • 1 Cinnamon Stick
  • Soy Sauce to Taste
  • 1 Package Wide Rice Noodles
  • Firm tofu, diced
  • Wild mushrooms
  • Favorite veggies – carrot, broccoli, Chinese cabbage etc. at least 3 handfuls

 

On the Side:

  • Thai Basil
  • Vietnamese Mint (add your faves – don’t be restricted)
  • Bean Sprouts
  • Soy Sauce
  • Hot Chilli Oil
  • Sliced Red Chillis
  • Mung Bean Sprouts
  • Crushed Nuts
  • Lemon or Lime wedges

Method:

  • Dice onion and garlic, slice the ginger into coins.
  • Add the broth, onion, garlic, star anise, whole cloves, ginger, and cinnamon, to a large pot and bring to boil. Cover and simmer for 30 minutes.
  • Add Soy Sauce – approx 2 tablespoons
  • Stir fry mushrooms, and veggies, for up to 5 minutes. Then and tofu in for the last minute or two
  • Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions. Drain, and rinse with cold water.
  • Remove cinnamon and star anise before serving.

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