Mushroom Pho
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Mushroom Pho

Ingredients:

For 2 (For 4)

Spring Onions: 3 (6)

Coriander: 1 bunch (2 bunches)

Mint: 1 bunch (2 bunches)

Star Mix: 2 pods (4 pods)

Boiling Water: 500ml (1 litre)

Ginger Puree: 1 sachet (2 sachets)

Shiitake Mushrooms: 125g (250g)

Lime: 1 (2)

Rice Noodles: 1 pack (2 packs)

Mint: 1 bunch (2 bunches)

Coriander : 1 bunch (2 bunches)

Nutritional Information:

Calories 175 kcal | Fat 1g, of which saturates 0g | Carbohydrates 36g, of which sugars 9g | Protein 4g | Salt 0.21g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Pho (pronounced ‘fuh’) emerged from the cultural flux of Vietnam a century ago, when Chinese and Vietnamese street vendors, influenced by French eating habits, began adding beef to their rice noodle broths. Once established, pho’s fans were slow to embrace any variations to the recipe. Especially reviled was the drab, meatless pho imposed on wartime Hanoi, nicknamed ‘pilotless pho’ after the US reconnaissance drones flying overhead. With meaty, indulgent fresh shiitake in the cockpit and our aromatic herbs and spices on navigation duty, this vegan pho’s got all the flavour and texture its ‘pilotless’ cousin lacked.

  • Preparation time:

    For 2 - 20 minsFor 4 - 25 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 60 mins

    from £5.50

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