Vegan Pho with Plant Based Chicken — Good Chef Bad Chef

Ingredients

• 1½ tsp coriander seeds
• 5-star anise pods
• 2 cloves, whole
• 1 cinnamon stick whole
• 1L of porcini mushroom stock – low salt
• 1 cup water
• 2 brown onions, cut in half
• 3 tsp vegan fish sauce
• 3cm piece of ginger, cut into two
• 3 spring onions, cut white portions into 5cm length pieces, reserve green portions for serving
• 1 bunch coriander, reserve leaves for serving and stalks will be used for broth
• 1 x 300g packet plant-based chicken
• 2 tbsp extra virgin olive oil
• Salt & pepper
• 100g rice noodles – dry
• 6 shitake mushrooms sliced
• 1 bunch bok choy – end removed and leaves separated
• 2 cups bean sprouts