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

  • 1 Bunch of Coriander - £0.70

  • 1 Bunch of Mint - £0.60

  • 1 Whole Star Anise - £0.85

  • Fish Sauce - £1.85

  • 300g of Rice Noodles - £1.50

  • 2 Carrots - £0.21

  • Good Quality Veggie Stock Cubes - £1.00

  • Coriander Seeds - £0.85

  • 250g of 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 grilled and shrivelled.

  2. Get on with your broth. Add 2 good quality stock cubes to a pan. Pour in 800ml of water. Mix the cubes into the stock.

  3. 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.

  4. Finely peel your carrots and set aside.

  5. Get your rice noodles ready. Add them to a bowl and cover with boiling water. After 3 minutes, drain and rinse.

  6. Back to the broth. Give it a good stir. Remove from the heat.

  7. Assemble 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!

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