Vegan Pho with Plant Based Chicken
Indulge in a flavorful vegan soup with fragrant spices, crispy plant-based chicken, and savory mushroom-infused broth served over rice noodles—perfect for a comforting meal.
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Cooking tools:
- Pot
- Stove
- Skillet
- Tongs
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Fine-mesh sieve
- Mixing bowl
- Ladle
- Serving bowl
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
- Lime wedges and fresh chilli to serve
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