Ingredients

  • Fresh ginger 5cm piece
  • Garlic 4 cloves
  • Brown onion 1
  • Large carrots 2
  • Mixed mushrooms 500g
  • Celery stalks 3, medium
  • Lemongrass 2 stalks
  • SpinneysFOOD Pure Sunflower Oil 1 tsp
  • Whole clove 1
  • SpinneysFOOD Whole Coriander Seeds 1 tsp
  • SpinneysFOOD Whole Black Peppercorns 1 tsp
  • Star anise 2
  • SpinneysFOOD Cinnamon Stick 1
  • Brown cardamom 1
  • SpinneysFOOD Fine Sea Salt 2½ tsp
  • Nutritional yeast 3 tbsp
  • Soya sauce 2 tbsp
  • SpinneysFOOD Fine Grain White Sugar 1.5 tbsp
  • SpinneysFOOD Bottled Drinking Water 1½L
  • Red onion 1, small
  • Green chilli 1
  • Red chilli 1
  • White grape vinegar 250ml
  • Buckwheat noodles To serve
  • SpinneysFOOD Fresh Coriander and Basil A handful
  • Bean sprouts To serve
  • Spring onions To serve

Nutrition (Per serving)

  • 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."

Vegan faux pho

Vietnamese 10 Mins Prep · 20 Mins Cook


  1. Peel and roughly chop the ginger, 3 garlic cloves, onion and carrots. Roughly chop the mushrooms (oyster, king, shiitake), celery and lemongrass.
  2. 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.
  3. 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.
  4. Strain the broth and reserve the mushrooms. Divide the noodles between four bowls and top with the broth and reserved mushrooms.
  5. Serve with the herbs, pickle, bean sprouts and chopped spring onion.