This pho uses a Vietnamese five spice mix of star anise, cloves, cinnamon, coriander and pepper
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Vietnamese |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 391 |
| Fat | 3.4g |
| Saturates | 0.3g |
| Protein | 17.9g |
| Carbs | 78g |
| Sugars | 17.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and roughly chop the ginger, 3 garlic cloves, onion and carrots. Roughly chop the mushrooms (oyster, king, shiitake), celery and lemongrass.
Place a large pot over a high heat. Add 1 teaspoon of oil and fry the mushrooms until caramelised. Add the rest of the chopped vegetables along with the clove, coriander, peppercorns, anise, cinnamon, cardamom, 2 teaspoons of salt, and sauté for 2-3 minutes. Season with nutritional yeast, soya sauce and 1 teaspoon of sugar then add the water and bring to a simmer. Simmer for 15 minutes.
Meanwhile, prepare the pickle by finely chopping the red onion, chillies and 1 garlic clove. Place in a small bowl with the vinegar, 1 tablespoon of sugar and ½ teaspoon of salt. Set aside.
Strain the broth and reserve the mushrooms. Divide the noodles between four bowls and top with the broth and reserved mushrooms.
Serve with the herbs, pickle, bean sprouts and chopped spring onion.
