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Vegan Vietnamese Pho

Vegan Vietnamese Pho

Based on 1 ratings
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"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 👌
Preparation
25 min
Baking
0 min
Resting
5 min

Ingredients

2Servings
1
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
1
stock cube
200 ml
water (hot)
1
cinnamon stick
1
star anise

Utensils

2 knives, 2 pots, 2 cooking spoons

  • Step 1/ 5

    • 1 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)
    • 1 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!

  • Enjoy your meal!

    Vegan Vietnamese Pho

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