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Vegetable pho

Vegetable pho


Get some sunshine on the table with this zingy Vietnamese-style soup

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    645kj 158kcal
  • Fat
    Low 6%
  • Saturates
    Low 4%
  • Sugar
    Low 6%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 22g


  • 1 tsp vegetable oil
  • 100g Co-op chestnut mushrooms, thinly sliced
  • 2cm ginger, peeled and grated
  • 1 clove garlic, crushed
  • 1 stick cinnamon
  • 1 star anise
  • 700ml hot vegetable stock, made with 1 stock cube
  • 1 tsp light soy sauce
  • 1 pak choi, stalk and leaves separated and roughly chopped
  • 125g dried egg noodles
  • 2 tbsp coriander, chopped
  • 1 lime, sliced


  1. Heat the oil in a large saucepan and fry the mushrooms over a medium heat for 2-3 mins, until starting to turn golden
  2. Add the ginger, garlic, cinnamon and star anise and fry for 1 minute more, until fragrant
  3. Pour over the stock and bring to the boil
  4. Add the soy sauce and pak choi stalks and simmer for another minute, then stir through the pak choi leaves
  5. Turn down to the lowest heat to keep warm
  6. Cook the noodles according to the pack instructions
  7. Divide between 2 bowls, pour over the hot pho and top with the coriander and lime slices