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Vegan Pho

Home  >  Inspire & Create  >  Winter Warmers  >  Vegan Pho


Vegan Pho


20 mins


4 h 15 mins





Choc-Strawberry Bread & Butter Pudding Cake


  • 200g dried flat rice noodles
  • 2 x 200g pkts Thai marinated tofu
  • 1 bunch choy sum, ends trimmed, cut into 4cm lengths
  • 100g bean sprouts
  • Mint leaves, to serve
  • Coriander leaves, to serve


  • 4 shallots, peeled, halved
  • 5cm-piece ginger, peeled, cut into quarters
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 6 whole cloves
  • 1 tsp black peppercorns
  • 1 large carrot, peeled, halved
  • 3/4 cup (20g) dried sliced shiitake mushrooms
  • 4 cups (1L) Coles Vegan Chicken Style Stock
  • 2 tbs soy sauce


  1. To make the pho broth, place the shallot and ginger in a frying pan over medium-high heat. Cook, stirring occasionally, for 3 mins or until browned. Add cinnamon, star anise, cloves and peppercorns and cook, stirring, for 1 min or until aromatic. Transfer to a slow cooker. Add carrot, mushroom, stock and 4 cups (1L) water. Cover and cook for 4 hours on high (or 6 hours on low).
  2. Use a slotted spoon to remove the shallot, ginger, cinnamon and star anise. Discard. Remove carrot. Slice and return to the slow cooker. Stir in the soy sauce.
  3. Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 mins to soak. Drain.
  4. Add the tofu, noodles and choy sum to the slow cooker. Cover and cook for 10 mins or until heated through.
  5. Divide the noodle mixture among serving bowls. Top with bean sprouts, mint and coriander.