Vegetarian pho

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the spices to a large saucepan and toast, stirring frequently, for 3-4 minutes.

Step 2

Add the onion, ginger, stock and soy sauce and bring to the boil. Reduce the heat and simmer for half an hour before sieving out the residue and returning the broth to the saucepan. Season to taste with fish sauce.

Step 3

While the broth is simmering, toss the tofu in oil and place on a greased baking sheet. Bake for 10 minutes at gas mark 5/400F/200C for 10 minutes before flipping and baking for another 10 minutes.

Step 4

Heat some oil in a saucepan on medium heat and toss in the mushrooms. Fry, stirring constantly for 4 minutes before reducing the heat and cooking for another 2-4 minutes.

Step 5

Add the noodles to a bowl and pour over boiling water. Soak for as long as stated on the packet before draining.

Step 6

Assembly the pho with noodles at the base and bok choi, spring onion whites, and parsley around the edges. Place tofu in the centre before ladling over the broth and garnishing with the spring onion greens.