I adore Pho, it's one of those dishes I could eat every day and never get bored of because there are so many different topping and flavour combinations you can use. Here is my own take on a classic vegan Pho recipe, full of intense flavours, gorgeous colours, and only takes half an hour to make!
I haven't yet had the opportunity to travel to Vietnam, however we have an incredible local Vietnamese restaurant in Hull called Viet Memories. They offer a range of traditional and healthy Vietnamese food and it was here I first tried Pho which inspired to recreate this dish at home.
Pho, also known as Vietnamese noodle soup, is the national soup of Vietnam. Traditionally the broth used in Pho should be left to simmer for several hours, which is fine if you have the time, but I am definitely all about fast, yet healthy food. To veganise this traditional recipe I use a shiitake mushroom broth and crispy firm tofu.
Vegan Vietnamese Pho
Prep time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes
For the broth
1 litre vegetable stock
1 litre water
10 dried shiitake mushrooms
1 onion, quartered
2 gloves garlic
2 inch fresh ginger
2 star anise
1 cinnamon stick
1tbsp soy sauce
100g rice noodles
200g Firm tofu
100g carrots, julienne
50g edamame beans
50g enoki mushrooms (or mushrooms of choice)
Red chili pepper, sliced
Prepare the vegetable stock and add to a large pot along with the water, dried mushrooms, onion, garlic, ginger, star anise, cloves, and cinnamon.
Bring to the broth to a boil and simmer for around 30 minutes.
Cook the rice noodles according to instructions, drain and rinse with cold water.
Pan fry (or bake) tofu in a little oil until crisp and golden.
Whilst the tofu is cooking, prepare the vegetables to use for the toppings.
Ladle the broth into serving bowls, collecting only the liquid, and add soy sauce.
Add in the cooked rice noodles and top with prepared garnishes, fresh herbs and a squeeze of lime.
The seasoning quantities for the broth are just a guideline and can be altered based on taste preference.
If you have time you can marinade the tofu in advance in a little soy sauce, maple syrup, garlic powder and cayenne powder (or alternative marinades), to give it a little extra flavour.
As alternatives to enoki mushrooms, you can also use oyster or shiitake (or a mix of all three)
Thanks for reading, I hope you enjoy making this super easy pho dish and have fun experimenting with different flavours and toppings. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!