I make this easy vegetarian pho every other week, as I love how the stock uses any vegetables that are on the turn or scraps that are going in the compost. Kale stalks, bendy carrots, soft aubergine, onion skins, anything. An excellent recipe for using up the dregs of your veg box.
I have another pho recipe on the blog but the list of ingredients is as long as my arm. So, pho lovers, do not hate me for skipping stages. If you want an authentic recipe, please go to my Vietnamese Tofu Pho page. However if you want an aromatic and healthy soup in 30 minutes, then please read on.
Easy Vegetarian Pho (serves 2-3)
- 2 Onions
- 2 tsp Chinese 5 Spice (usually contains cinnamon, fennel, cloves, ginger, nutmeg)
- 1 tsp Ground Coriander
- 3 Vegetable Stock Cubes + 500ml Hot Water
- 1 tbsp Soy Sauce/ Tamari
- Vegetables (I use aubergine, carrot, broccoli and kale stalks, cabbage*)
*The vegetables are for flavour – they will be thrown away after so just use whatever you have.
- 300g Mixed Vegetable Stir Fry (I used Sainsbury’s oriental stir fry)
- 100g Soft Rice Noodles
- 2 Spring Onions/ Scallions
- 1 Red Chili
- 1 Lime
- Handful Fresh Herbs (I use coriander/cilantro, basil, and mint)
- Black sesame seeds (optional)
- Roughly chop the vegetables (no need to peel) and throw all the ingredients into a large saucepan. Cover and place over a medium heat for 30 minutes.
- Meanwhile, remove the herb stalks, chop the chilli and spring onion. Slice the lime into quarters.
- Place a colander over another saucepan and pour the stock into it to sieve off the vegetables. Throw the used vegetables away and place the stock over a light heat to keep warm.
- Add the noodles to the serving bowls and pour over hot water to heat, then drain.
- Add the raw stir fry vegetables to the bowls over the noodles, then scatter with seeds, chilli, herbs and spring onions.
- Pour over the pho stock and squeeze over the lime. Enjoy.