Vegan Pho

 

A deeply aromatic, soul-warming Vietnamese noodle soup that takes a little time but delivers the most extraordinary flavour. This is the vegan showstopper that'll have everyone asking for the recipe.

Servings: 4 | Prep: 15 mins | Cook: 45 mins | Total: 60 mins

Ingredients:

• 200g rice noodles
• 6 cups vegetable stock
• 1 large onion, halved
• 4 garlic cloves
• 3cm piece fresh ginger, sliced
• 3 whole star anise
• 2 cinnamon sticks
• 4 whole cloves
• 1 tbsp soy sauce
• 1 tbsp coconut sugar
• 200g firm tofu, sliced
• 2 cups bean sprouts
• 4 spring onions, sliced
• 1 cup fresh basil and coriander
• 2 limes, cut into wedges
• 1 tsp sesame oil
• 1 pinch salt

Instructions:

1. Char the onion and ginger directly over a gas flame or under a grill for 5 minutes until blackened in spots. This step is essential — it gives the broth its deep, complex flavour.

2. In a large pot, combine the vegetable stock, charred onion, ginger, star anise, cinnamon sticks, and cloves. Bring to a boil then reduce to a low simmer for 30 minutes.

3. Strain the broth through a fine sieve, discarding all the solids. Return the clear broth to the pot. Season with soy sauce, coconut sugar, sesame oil, and salt.

4. Cook the rice noodles according to package instructions. Drain and divide between four deep bowls.

5. Pan fry the tofu slices in a little oil until golden on both sides, about 3 minutes per side.

6. Ladle the hot broth over the noodles. Top with tofu, bean sprouts, spring onions, fresh herbs, and a big squeeze of lime.

7. Serve immediately with extra chilli and hoisin sauce on the side.

Nutritional Info (per serving): 

Calories: ~320 | Protein: 14g | Carbs: 52g | Fat: 6g | Fibre: 4g | Iron: 4mg

💡 Tip: The charring of the onion and ginger is non-negotiable — it's what gives the broth that authentic smoky depth that makes pho so iconic!

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