Vegan Pho with Smoky Marinated Mushrooms


For the smoky marinated mushrooms

  1. Put the mushrooms and all the marinade ingredients except for 1 tablespoon of the oil in a ziplock bag and shake. Leave to marinate, shaking from time to time, while you prepare the vegetable stock.

  2. Just before the stock is ready, heat 1 tablespoons of oil in a large pan over high heat. Sauté the mushrooms, stirring frequently, until dark brown and almost to the point of burning.

  3. Pour over remaining marinade from the ziplock bag and sauté while stirring until the liquid has evaporated. Remove from heat and reserve.

For the vegetable stock

  1. Heat a large pot over medium-high heat without oil. Add the onions, garlic and ginger and fry, stirring occasionally, until they begin to char and blacken.

  2. Add the star anis, cloves, and cinnamon and dry roast for a couple more minutes until they become fragrant. Finally, add the cilantro seeds and roast for 20 – 30 more seconds.

  3. Add in all the vegetables and vegetable stock. Top up the pot with a bit of water so that all the vegetables are submerged, if necessary. Bring to a boil, then reduce heat to a simmer and cook for an hour to an hour and a half until the stock is deep and flavourful. Add soy sauce to taste.

For the vegan pho

  1. While the stock is simmering, cook the rice noodles according to the package directions. Drain and run under cold water to stop the cooking process.

  2. Place a small handful of noodles in the bottom of each serving bowl. Ladle over some vegetable stock and top with a small handful of bean sprouts, cilantro, smoky marinated mushrooms, green onions, and a slice of lime.

  3. Serve along with sriracha or other Asian hot sauce if desired.


For the smoky marinated mushrooms

  • 300 grams (10 ounces) oyster mushrooms, chopped into bite-sized pieces (can substitute for other meaty mushrooms like shiitakes or portobellos)

  • 4 tablespoons soy sauce

  • 4 tablespoons rice vinegar

  • 2 teaspoons sugar

  • 1 teaspoon smoky paprika

  • 1 teaspoon and 1 tablespoon vegetable oil, divided

For the vegetable stock

  • 1 onion, quartered

  • 4 cloves of garlic, cut in half

  • 4 cm (1.5 inch) piece of ginger, roughly chopped

  • 1 star anis

  • 2 cloves

  • 1 stick of cinnamon

  • 1 teaspoon cilantro seeds

  • 2 small turnips, roughly chopped

  • 1 parsnip, roughly chopped

  • A wedge of cabbage

  • 5 carrots, roughly chopped

  • A bunch of celery leaves

  • 1 small leek, roughly chopped

  • 2 dried shiitake mushrooms

  • 8 cups packaged vegetable stock

  • Water, as needed

  • 3 tablespoons soy sauce, adjust to taste

For the Pho

  • 225 grams (8 oz) flat rice noodles

  • 4 green onions, chopped

  • A couple handfuls of bean sprouts

  • A couple handfuls of fresh cilantro

  • Lime wedges

  • Sriracha or other Asian hot sauce, to serve