Whats not to love about Pho? Broth, noodles, herbs, spices, yumminess! and vegan pho is the easiest pot of love you will ever make. No rules well ok a few but I’ve made this 100 different ways and it always tastes more or less the same.

How to:

  1. Bring a big pot of water to the boil and add your selection of veg and fruit.
  2. Anything really goes but I would definitely try and include a carrot or two and leeks really add a kick also.
  3. I roughly chopped the following and added them to the pot:
  • Kohlrabi
  • Bok choi
  • Celery
  • Leek
  • Carrot
  • Parsnip
  • 2 apples
  • 5 cloves of garlic
  • Scoop of coconut sugar
  • 2 tbls of sea salt

Into the oven at 180c I roasted

  • 1 large piece of ginger sliced lengthways
  • 2 red onions
  • Cloves
  • Star anise
  • Cardamom pods
  • Cinnamon sticks

For 15 min

  1. I wrapped the ginger and spices up in a muslin cloth and added to the pot along with the onion.
  2. If you don’t have a cloth just pop them all in and strain the stock later.
  3. I left it simmer for almost 2 hours. The longer the better. Taste and adjust seasoning to your liking.
  4. I fried off some mushrooms in soy sauce, smoked tofu in chinese five spice and I cooked a little batch of rice noodles.

For plating:

  1. Place noodles in a bowl
  2. Ladle over a few scoops of stock
  3. And top with scallions, basil, radishes, green and red chilli, sriracha sauce and a squeeze of lime or whatever takes your fancy.
  4. (Thai basil is better here and coriander is great too as are beansprouts.)

Slurpy, wonderful, hearty and veeeegan.