30 minute vegan pho

This 30-minute simple vegan pho recipe is the ultimate in comfort food. A delicious gluten-free spin on the classic Vietnamese noodle soup.

BROTH:
4 spring onions
1 cinnamon stick, broken into pieces
3 star anise
1 tbsp peppercorns
1 tsp cloves
2 litres (8 cups) vegetable stock
4 coriander (cilantro) roots, roughly chopped
2 tbsp roughly chopped ginger
3 garlic cloves, crushed
small handful of dried shiitake

ADD INS:
200g (7 oz) rice noodles (I like to use a mix of flat rice noodles and vermicelli noodles)
3 bok choy, quartered lengthwise
100g (3 1/2 oz) mushrooms (I like to use a mix of enoki and oyster)
2/3 cup shelled edamame
10 to 12 snow peas, thinly sliced, lengthways

TO SERVE:
lime wedges
1/2 cup coriander (cilantro), chopped
1/2 cup mint leaves, chopped
chilli
soy sauce

View the full recipe at Delicious Everyday →