Vegan Pho l Vegan Soup Recipes l Vietnamese Recipes l Duncan Lu

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock can be healthier and more flavorful.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: pasta

Zucchini noodles are lower in carbs and calories.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

In a large stock pot, add all pho broth ingredients (except pho spices) and bring to the boil. Simmer on low for 60 minutes, then strain and discard all vegetables.

In the meantime, soak pho noodles in cold water for 60 minutes, then strain and set aside.

In a large fry pan on medium-high, add cooking oil and sauté mushrooms with a pinch of sea salt until they sweat and their moisture evaporates.

Add water in 150ml increments, bring to the boil then cook until water evaporates. Repeat this step four times until remaining water is used.

Once pho broth has been strained, add Duncan Lu’s pho spices and fried mushrooms and simmer for 20 minutes. Add tofu and simmer for another 10 minutes. Season broth with sea salt and sugar as required.

In serving size batches, place rice noodles in boiling water for 45-60 seconds or until soft but al dente, strain well then place in a serving bowl.

Using a soup ladle, pour the pho broth over the noodles making sure to include some of the cooked mushrooms and tofu. Add cracked black pepper then garnish with spring onions, coriander, Thai basil, saw tooth coriander and sliced chilli. Serve hot with hoisin sauce on the side for dipping the tofu.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens