vegan vietnamese pho

Dice 1 onion and add to a large saucepan. Prepare 8 cups of vegetable stock and add to saucepan. Place 1 Tbsp coriander seeds, 1 Tbsp fennel seeds, 6 whole cloves and 3 cardamom pods into a wire tea basket and add to saucepan. Add 2 cinnamon sticks and finely sliced ginger. Bring to boil.

Meanwhile, pour boiling water over the rice noodles in a separate bowl and allow to soak for 8 minutes. Chop 250gm tofu into 1 cm cubes. Slice 10 button mushrooms. Slice 1 carrot finely on a diagonal. Thinly slice 5 radishes. Slice ½ red onion into half moons. Slice 5 shallot stems diagonally. Slice 1 red chili. 

When the stock is boiling, add tofu, mushrooms, carrot, ½ of the shallots, radishes, soy sauce, hoy sin sauce, 1 Tbsp raw sugar and bring to the boil again.

To assemble dish, place some drained noodles into a bowl and ladle over some vegetable broth. Then add coriander, mint, viet mint, chilli, shallots and red onion. Finish with a squeeze of fresh lime.

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