Ingredients
- Fresh ginger 5cm piece
- Garlic 4 cloves
- Brown onion 1
- Large carrots 2
- Mixed mushrooms 500g
- Celery stalks 3, medium
- Lemongrass 2 stalks
- SpinneysFOOD Pure Sunflower Oil 1 tsp
- Whole clove 1
- SpinneysFOOD Whole Coriander Seeds 1 tsp
- SpinneysFOOD Whole Black Peppercorns 1 tsp
- Star anise 2
- SpinneysFOOD Cinnamon Stick 1
- Brown cardamom 1
- SpinneysFOOD Fine Sea Salt 2½ tsp
- Nutritional yeast 3 tbsp
- Soya sauce 2 tbsp
- SpinneysFOOD Fine Grain White Sugar 1.5 tbsp
- SpinneysFOOD Bottled Drinking Water 1½L
- Red onion 1, small
- Green chilli 1
- Red chilli 1
- White grape vinegar 250ml
- Buckwheat noodles To serve
- SpinneysFOOD Fresh Coriander and Basil A handful
- Bean sprouts To serve
- Spring onions To serve
Nutrition (Per serving)
- Calories 391
- Fat 3.4g
- Saturates 0.3g
- Protein 17.9g
- Carbs 78g
- Sugars 17.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Vegan faux pho
Vietnamese 10 Mins Prep · 20 Mins Cook
- Peel and roughly chop the ginger, 3 garlic cloves, onion and carrots. Roughly chop the mushrooms (oyster, king, shiitake), celery and lemongrass.
- Place a large pot over a high heat. Add 1 teaspoon of oil and fry the mushrooms until caramelised. Add the rest of the chopped vegetables along with the clove, coriander, peppercorns, anise, cinnamon, cardamom, 2 teaspoons of salt, and sauté for 2-3 minutes. Season with nutritional yeast, soya sauce and 1 teaspoon of sugar then add the water and bring to a simmer. Simmer for 15 minutes.
- Meanwhile, prepare the pickle by finely chopping the red onion, chillies and 1 garlic clove. Place in a small bowl with the vinegar, 1 tablespoon of sugar and ½ teaspoon of salt. Set aside.
- Strain the broth and reserve the mushrooms. Divide the noodles between four bowls and top with the broth and reserved mushrooms.
- Serve with the herbs, pickle, bean sprouts and chopped spring onion.