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Vegetable pho (V)


Brighten up those April showers with this zingy Vietnamese-style soup, quick and easy to make it's perfect for any night of the week. 

SERVES 2      TAKES 20 mins


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. Add the ginger, garlic, cinnamon and star anise and fry for 1 minute more, until fragrant. 

2. Pour over the stock and bring to the boil. Add the soy sauce and pak choi stalks and simmer for another minute, then stir through the pak choi leaves. Turn down to the lowest heat to keep warm.

3. Cook the noodles according to the pack instructions. Divide between 2 bowls, pour over the hot pho and top with the coriander and lime slices.