I make this vegan pho at least once a fortnight because it’s easy to prepare and it helps to soothe the soul particularly if I feel like I’m coming down with something or I’ve spent the previous night drinking a little too much!

Making this dish also helps to use up fresh ingredients we grow on our farm such as Vietnamese mint, coriander, chilli and bok choy. The key to cooking pho is to cook the soup slowly and long enough so the flavours from the spices infuse. While you can get away with letting the soup simmer for 30 minutes I recommend at least an hour if you have time.

After sharing about the vegan dish on Instagram Stories over the last six months and many people asking for the recipe I knew I had to publish it. I am a hopeless food photographer however and it’s still not second nature for me to take pics of each step of the process while I’m cooking which is why it’s taken me so long to publish.

But I think I’ve finally taken enough pics over the months to be able to publish the recipe, hooray! I really hope you enjoy it.

Preparation time: 5 min

Cooking time: 45 mins-1 hour

Makes around 4-6 servings (depending on the size of your bowls)

Ingredients

Broth:

4 litres of water

6 whole star anise

6 whole cloves

6 cloves of chopped garlic

2 cinnamon sticks

1 large brown onion or two smaller ones (cut in quarters)

1 inch piece of ginger (sliced)

1/2 cup – 1 cup of soy sauce depending on your taste preferences

4 tsp of Massel vegetable stock powder (I typically use 2 tsp Massel veggie stock powder and a homemade vegetable stock as my future father-in-law makes the liquid variety from scratch and it’s delish).

Add:

Packet of rice noodles or vermicelli (I haven’t found a brand of rice noodle I like yet as I’m super finicky, so I still use Hakubaku Australian-made organic ramen noodles for this recipe).

To serve:

Fresh chopped coriander

Fresh Vietnamese mint, at least 2 sprigs

Sliced spring onions

Bok choy (or pak choi or iceberg lettuce if you don’t have bok choy on hand; I interchange and sometimes use all when I’m trying to use up produce given the leafy greens we grow on our farm)

Chopped chilli (we grow super hot and spicy Fatali and Habaneros chilli and that’s what I use when I cook)

1/3 cup of roasted peanuts

Sauteed firm tofu

Sriracha chilli sauce (I love Huy Fong Sriracha, the hot sauce that comes in a distinctive red/green colour combo on its packaging).

Fried shallots (you can buy from supermarket in the Asian food aisle or just prepare yourself if you’re strict on single-use plastic).

Lime wedges

Bamboo shoots (optional)

Method

1. Add all the broth ingredients together in a large pot and bring to a boil and then cover with a lid and let simmer on low heat for at least 45 minutes; stirring every so often.

2. Prepare your noodles as per its packet instructions, making sure you rinse with cold water to stop the noodles from overcooking and then set aside.

3. Toast peanuts over a fry pan on low to medium heat until roasted brown (be careful not to burn) and then place in a bowl. (Note: if you have peanut allergies or if you’re feeling lazy (lol!), you can just skip this step).

4. Saute firm tofu in sesame oil and once all sides are brown place in a bowl.

5. Prepare all other fresh garnishings on a large serving plate and place in middle of table with other ingredients to serve.

6. When the broth is done, use tongs to divide noodles evenly in soup bowls. Add bok choy (or pak choi or iceberg lettuce) and tofu, and then using a soup ladle, pour the broth over the noodles and bok choy making sure to scoop in onions so as not to waste, but leaving out the spices.

7. Serve with roasted peanuts, lime, chilli sauce, fried shallots, spring onions, coriander, bamboo shoots and Vietnamese mint and garnish as you see fit.

Notes

1. I have included the vegan food brands I use as I’ve tried many over the years of cooking plant-based and these are the ones I recommend, but feel free to use the ones you prefer.
2. I also recommend purchasing organic vegetables that are locally grown or using homegrown ones for minimal environmental impact.
3. I sometimes throw in mushrooms and Chinese cabbage if I’m trying to use up produce and the recipe works just as well.
4. I have a preference for super spicy foods so if you don’t, leave the chilli out or switch to a low heat chilli sauce and chilli.
5. My partner Ben isn’t vegan and he loves his dishes saltier than me so he adds a few drops of fish sauce in his bowl.

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• Going Plant-Based in 2020: Everything You Need to Know
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