Vietnamese Mushroom Pho

April 9, 2018



Pho is a staple dish of Everyday life in Vietnam. Usually had as a full meal by itself it's a hearty clear noodle soup typically made with beef. However, seafood and chicken variations can also be found in restaurants. 

This is a vegetarian version made with mushrooms to provide depth and and earthy flavour to the soup which is easy to achieve with meat or seafood. If you are not a fan or mushrooms, you can avoid the mushroom bits added later but do not omit the mushrooms added to form the base of the stock. Otherwise you might end up with a tasteless bowl of hot water with salt and chilly! 

I recommend serving this as a first course and then carrying on to some of the my other Asian dishes like the




What you need-

  • 1 ltr Water

  • 1 carrot, cut in half

  • 1 onion, cut in half

  • 1 stalk spring onion

  • 2 bay leaves

  • 1 bunch parsley

  • 5-6 whole black peppercorns

  • Salt

  • 1 thumb size Ginger, peeled and cut into two chunks

  • 1 cinnamon stick

  • 2 whole cloves

  • 2 star anise

  • 2 tbsp light Soy sauce (or to taste)

  • 2 stalks lemongrass (optional)

  • 1 red chilly, thinly sliced

  • 2 cups Vermicelli noodles, cooked

  • 3 cups shitake mushrooms, thinly sliced

  • 1/2 cup spring onions, thinly sliced

  • ½ cup coriander, chopped

  • ¼ cup mint leaves or Thai basil

  • ½ cup bean sprouts

  • Lime wedge


Putting it all together-

  1. Warm a soup pot and Toast the cinnamon, cloves and star anise for about 2-3 mins. Add the ginger, water, lemongrass, salt and soy sauce. Add the chilly and ½ cup mushrooms. Bring to a boil then simmer for about 20 mins.

  2. Meanwhile, boil water in another saucepan. Throw in the noodles. Turn of heat and cover for 5 mins. Separate noodles with a fork and drain well. Keep aside.

  3. In a pan, heat some oil and cook the mushrooms with some salt, till lightly browned. Once the broth is cooked, taste for seasoning. Strain and remove all the big pieces. Place the noodles in the bowls. Add the mushrooms. Pour over the soup.

  4. Garnish with fresh coriander, mint, lime wedges, beansprouts, chillies and spring onions.

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