Wholesome, tasty and easy, this vegan pho recipe makes for a great weeknight dinner option. Filled with veggies and aromatic spices, it’s guaranteed to be a new family favourite.
Serves44
Cook time4 hr 15 mins4 hour 15 minutes
Prep time20 mins20 minutes, + 5 mins soaking time
+ 5 mins soaking time
Ingredients
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
Pho broth
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
¾ cup (20g) dried sliced shiitake mushrooms
4 cups (1L) Coles Vegan Chicken Style Stock
2 tbs soy sauce
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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).
Step 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.
Step 3
Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 mins to soak. Drain.
Step 4
Add the tofu, noodles and choy sum to the slow cooker. Cover and cook for 10 mins or until heated through.
Step 5
Divide the noodle mixture among serving bowls. Top with bean sprouts, mint and coriander.
