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Vegan pho recipe
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Prep Time:
20 minutes
Cook Time:
255 minutes
Total Time:
275 minutes
Cozy up with a steaming bowl of flavorful vegan pho topped with fresh spring onions, spicy sriracha, and a squeeze of zesty lime for a comforting winter meal.
Ingredients:
  • 200g dried flat rice noodles
  • 2 x 200g pkts Thai marinated tofu
  • 1 bunch choy sum, ends trimmed, cut into 4cm lengths
  • 100g bean sprouts
  • Mint leaves, to serve
  • Coriander leaves, to serve
  • 4 shallots, peeled, halved
  • 5cm-piece ginger, peeled, cut into quarters
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 6 whole cloves
  • 1 tsp black peppercorns
  • 1 large carrot, peeled, halved
  • 20g mushroom
  • 1l chicken
  • 42.00 gm soy sauce
Instructions:
  • Saute shallot and ginger in a frying pan until browned, around 3 mins. Add cinnamon, star anise, cloves, and peppercorns, cook until aromatic, for about 1 min. Transfer to a slow cooker, then add carrot, mushrooms, stock, and 4 cups (1L) water. Cover and cook on high for 4 hours (or 6 hours on low).
  • With a slotted spoon, lift out the shallot, ginger, cinnamon, and star anise and discard. Take out the carrot, slice it, and add it back to the slow cooker. Mix in the soy sauce.
  • In a large heatproof bowl, pour boiling water over the noodles. Allow to soak for 5 minutes, then drain.
  • Place the tofu, noodles, and choy sum in the slow cooker, then cover and cook for 10 minutes, or until everything is heated through.
  • Transfer the noodle mixture into individual serving bowls and generously garnish with bean sprouts, fresh mint, and coriander leaves.

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