Vegan 'chicken' pho recipe
This warming pho recipe is packed with fragrant flavours from star anise, coriander seeds and fresh ginger. It's topped with golden meat-free chicken-style pieces and fresh herbs, making it a soothing bowlful, ideal for the colder weather.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 466 calories / serving
- Dairy-free
- Vegan
Ingredients
- 200g vermicelli rice noodles
- 2 star anise
- 1 tsp coriander seeds
- 1 bunch spring onions
- 1 x 5cm stick ginger, peeled and cut into matchsticks
- 250g mushrooms, we used a mixture of shiitake and chestnut
- 1 vegetable stock pot, made up to 500ml
- 1 tsp vegetable oil
- 2 x 200g packs Plant Chef meat-free chicken-style pieces
- 2 pak choi, halved lengthways
- 2 tbsp soy sauce
- 1 carrot, peeled into ribbons
- To serve: a selection of basil or mint leaves, sliced chilli and lime wedges (optional)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1960kJ 466.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 3.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 53.0gProtein 33.0gFibre 5.9g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Cook the noodles according to pack instructions and set aside until later. Heat a large saucepan over a medium heat. Add the star anise and coriander seeds to the pot, and toast the spices for 1-2 mins until fragrant.
- Slice the spring onion bases (the white parts) into 2cm chunks, and thinly slice the green tops.
- Add the ginger to the spices in the pot, along with the white spring onion chunks and mushrooms. Stir in the stock and bring to a simmer. Cook for 10 mins.
- Heat the vegetable oil in a frying pan. Pan fry the meat-free chicken-style pieces according to pack instructions until golden brown.
- Just before serving, add the pak choi and soy sauce to the pho, and cook for another 3-4 mins.
- To serve, divide the noodles between the bowls. Ladle over the pho and top with the chicken-style pieces. Tuck in the carrot ribbons and finish with your choice of toppings.
- See more Vegan recipes
