Vegan Vietnamese Pho

Based on 1 ratings

“This was an impromptu, make-it-up-as-you-go meal with my daughter. Any mix-ups with proportion are apologised for in advance! The pea pods can also be boiled and added in the final step.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
5
min.
Resting

Ingredients

Servings:-2+
onion
50 snap peas
½ tsp ginger (sliced)
2 cloves garlic
1 stalk leek
1 tsp chili flakes
950 ml water (hot)
120 g noodles
stock cube
200 ml water (hot)
cinnamon stick
star anise
Metric
Imperial

Utensils

  • 2 knives
  • 2 pots
  • 2 cooking spoons
  • Step 1/5

    • onion
    • ½ tsp ginger (sliced)
    • 2 cloves garlic
    • knife
    • pot

    Slice the onion finely and add to a large pot with the garlic and ginger.

  • Step 2/5

    • 1 stalk leek
    • knife

    Chop the leek.

  • Step 3/5

    • 1 tsp chili flakes
    • 950 ml water (hot)
    • stock cube
    • 200 ml water (hot)
    • 50 snap peas
    • pot
    • cooking spoon

    Add the stock cube to the 950ml of water. Pour in the snap peas and add chilli flakes. Add more water if desired. Let simmer for 5 minutes.

  • Step 4/5

    • 120 g noodles
    • cooking spoon

    Add the noodles, cinnamon and star anise and stir infrequently until noodles are tender but firm.

  • Step 5/5

    Enjoy!

    Enjoy!