Express Mushroom Pho

This express mushroom pho brings all the cosy, aromatic flavours of the classic in a simple plant-based version! A rich mushroom broth gives depth and umami which pair perfectly with the Viet Haus pho noodles.

Fresh herbs, lime, and a hit of chilli lift the flavours and add antioxidants, making it both nourishing and refreshing.

It’s the perfect quick comfort meal when you want something warm, balanced, and ready in minutes!

Recipe & Photography by Courtney Sutton @selfbycjs

makes: 2 | time:30 mins

Ingredients:

1 tbsp sesame oil
1 onion, thickly sliced
3 garlic cloves, smashed
1 thumb-sized piece ginger, sliced
2 star anise
3 whole cloves
1 cinnamon stick
2 cardamom pods, lightly crushed
1 tsp coriander seeds
4 cups vegetable stock
250 g fresh and/or dried mushrooms (shiitake, oyster, button, or mixed), sliced
2–3 tbsp soy sauce (to taste)
1 tbsp rice wine vinegar
2 tbsp coconut sugar (or to taste)
2 packets Viet Haus organic pho noodles

To top:

Fresh coriander
Thai basil
Bean sprouts
Lime wedges
Fresh chilli slices

Method:

Place a large pot over medium heat. Add star anise, cloves, cinnamon stick, cardamom pods, and coriander seeds. Toast for 2-3 minutes, stirring, until fragrant.
Remove spices briefly and set aside. To the pot add sesame oil, onion, garlic, and ginger. Cook 3–4 minutes until onion is lightly charred at the edges. Return spices if removed.
Pour in vegetable stock. Bring to a boil, then reduce to a gentle simmer for 20 minutes.
Stir in fresh mushrooms, soy sauce, vinegar and sugar. Simmer for 5–7 minutes, until mushrooms are tender and broth is deeply aromatic. Taste and adjust seasoning (sugar and/or rice vinegar).
Meanwhile, cook rice noodles according to package directions. Drain and divide into serving bowls.
Strain broth if you prefer it clear, or leave the spices and veg in for a rustic style. Ladle hot broth and mushrooms over noodles.
Pile on bean sprouts, coriander, Thai basil, fresh chilli, and a good squeeze of lime at the table.