Our Vietnamese Pho is a nourishing vegan and gluten-free soup that we make on our Vietnamese cooking courses. The base is a fragrant stock made with cinnamon, coriander and star anise, then augmented with tofu and oyster mushrooms for a healthy, warming one-bowl meal.
You will find Pho or hot noodle soup everywhere in Vietnam, particularly in the colder north. You can buy Pho from tiny little cafes that only serve Pho, with a small table and tiny chairs out on the street; you crouch down over a huge bowl of steaming broth bulked out with flat rice noodles. The protein is meat-based, but we have substituted slices of tofu along with loads of vegetables - we like to include pak choi, carrots, and broccoli, but feel free to use whatever you have to hand.
Dietary: Vegan, Wheat Free if using tamari
For more inspiration, check out our upcoming Far Eastern Vegetarian Cookery Courses, including Thai, Chinese, Vietnamese and Korean.
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