Mushroom Pho Mo

Mushroom Pho Mo

The most delicious, rich vegan broth, bulked out by the chargrilled mushrooms and noodles.

Notes:

Leave the mushrooms in the pan for a while to get them nice and toasty. Also – good veggie stock is key here – I have budgeted for it so make sure you get the right stuff!

Cooking Time (includes preparation time): 25 Minutes

Ingredients:

  • 1 Lime - £0.35
  • 1 Red Chilli - £0.60
  • Big Knob of Ginger  £0.20
  • Bunch of Coriander - £0.70
  • Bunch of Mint - £0.60
  • 1 Whole Star Anise - £0.85
  • Fish Sauce - £1.85
  • 300g Rice Noodles - £1.50
  • 2 Carrots - £0.21
  • Good Quality Veggie Stock Cubes - £1.00
  • Coriander Seeds - £0.85
  • 250g Chestnut Mushrooms - £1.00
  • Total Cost – £9.50 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

Method:

  1. Finely slice your mushrooms. Drizzle with some olive oil and season with salt and pepper. Heat a griddle pan. Add your mushrooms in batches. Remove when nice, grilled and shrivelled.
  2. Get on with your broth. Add 2 good quality stock cubes to a pan. Pour in 800ml water. Mix the cubes into the stock. Then add a tablespoon of coriander seeds and 1 star anise. Add a finely chopped red chilli and a chopped up knob of ginger. Add 3 tablespoons of fish sauce and the juice of a lime. Cook the soup on a medium heat for 10 minutes.
  3. Finely peel your carrots and set aside.
  4. Get your rice noodles ready – add them to a bowl and cover with boiling water. After 3 minute, drain and rinse.
  5. Back to the broth. Give it a good stir, and then remove from the heat.
  6. Assembly time. Add some noodles, carrots and mushrooms to a bowl. Top with the broth, and then scatter over some fresh mint and coriander leaves. Get a spoon and get stuck in.
Z49A8014.jpg