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Vegan tofu pho (vietnamese noodle soup) 🍜

One of my favourite things about travel is trying different foods

Vietnam is one of THE best countries I've ever been to for vegan food - theres an incredible diversity of flavours and recipes, and they're sooo good - light, flavoursome, and super healthy.

I've spent a few months in Vietnam and remember the food vividly - pho is a staple.

Traditional pho is beef based, this is a vegan version, and is super tasty and fragrant - my kids both loved it and asked for more!!

It's normally served with bowls of fresh local leafy greens and herbs on the side - I didnt have access to these, but if you can find them they're amazing!!

Recipe here


5 star anise

4 cloves

2 green cardamom pods

1 Tbsp coriander seeds

3 cinnamon sticks

3 inches ginger, grated

1 stick lemongrass (OK to omit)

1 white onion, peeled and chopped in half

8 cups vegetable stock

1 1/2 Tbsp maple syrup

2 tsp Soy sauce

2 tsp rice wine vinegar


400g firm tofu, sliced into 8 pieces

400g pho rice noodles

1 head brocolli, chopped

1 carrot, sliced into rounds

200g button mushrooms, sliced

2 heads Bok choy, coarsely chopped

200g Mung bean sprouts

Chopped fresh or frozen red chilli (optional) and fresh lemon or lime to serve.

Dry fry Spices in a large pot for a minute until fragrant

Add stock, ginger and onion, bring to a boil then simmer for around 30min

Place tofu on baking dish with a splash of oil, sprinkle with salt and pepper. Grill for around 10min in oven on either side (or until light brown) while prepping veges

If you have time, you can add the veges to the broth once it's cooked and drained . If you're in a rush, then place all veges apart from Bok choy and sprouts in a small sauce pan and simmer until just soft

Prepare rice noodles, drain, and mix with a splash of Sesame oil

Once broth cooked, pour through sieve into another pot to remove Spices, then rest of seasoning

Add cooked veges to pot, and simmer for a few minutes to heat

Serve in wide bowls with a handful of noodles in each one, and top with sprouts, Bok choy, and sliced chilli. Squeeze in fresh lemon or lime juice to taste.


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