Veggie Pho

In and around the indulgences of Christmas, it's good to have a few recipes to hand that feel simple and cleansing. This veggie pho is the perfect example – full of goodness and easy to make.
Serves
2
Total Time
30 Minutes
Ingredients
170g of rice noodles
1 tbsp of vegetable oil
½ onion, cut into thick slices
60g of fresh ginger, cut in half
1 tbsp of coriander seeds
1 star anise
1 stick of cinnamon
950ml of water
3 tbsp of Yondu
1 tbsp of sugar
140g of oyster mushroom, cut into small pieces
Method
Step 1
Cook rice noodles following the instructions on the package.
Step 2
In a pot over high heat add vegetable oil, onion slices and ginger chunks and char both sides until dark brown for about 3 minutes.
Step 3
Add the coriander, star anise and cinnamon and quickly cover with water to avoid the spices getting burned. Add the Yondu and sugar. Simmer for 10 minutes.
Step 4
Add the mushrooms to the broth and simmer for 5 more minutes. You can dive the mushrooms into the broth using a colander to avoid mixing with the other ingredients and spices.
Step 5
Pass the broth through a sieve and reserve.
Step 6
Put the cooked noodles in a bowl and top with the mushrooms, fresh mint and parsley leaves, some peanuts and sliced red chili. Pour in the Pho broth and serve with a slice of lime to squeeze in at the table.

Notes/tips: Add a few extra drops of Yondu once served if you want an even bigger umami kick.

Yondu Vegetable Umami is available to purchase on Amazon, retailing at £5.50 for 150ml and £7.99 for 275ml. Visit Yondu.co.uk for cooking inspiration.

 

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