Name: Vegetarian pho
Yield: Serve 4
Cuisine: Vietnamese
Ingredients: salt and freshly ground black pepper; 2 litres good vegetable stock; 2 tablespoons soy sauce; 1 lime, cut into wedges; 100 g fresh coriander; 75 g beansprouts; 1 red chilli, thinly sliced; 6 garlic cloves, crushed; 2 star anise; 1 stick of cinnamon; 2 cm piece of root ginger, peeled and grated; 1 onion, chopped; 2 sticks of celery, thinly sliced; 4 spring onions, finely shredded; 1 bay leaf; 2 carrots, finely shredded; 200 g Chinese cabbage, finely shredded; 1 teaspoon vegetarian fish sauce (nuoc mam chay); 350 g buckwheat ‘soba’ noodles; 20 fresh basil leaves

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Another delectable, Asian-style, heart-warming broth, this time heralding from Vietnam. Traditionally made with meat and fish, this vegetarian version is seasoned with vegetarian fish sauce - don’t fear, this one is made of chillies, water, leeks, vinegar and sugar. You should ask for it at your oriental grocers. A smaller version can be served as an appetiser.

Ingredients

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Ingredients

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