Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vegan 'chicken' pho recipe

0 ratings

This warming pho recipe is packed with fragrant flavours from star anise, coriander seeds and fresh ginger. It's topped with golden What the Cluck pieces and fresh herbs, making it a soothing bowlful, ideal for the colder weather. See method

Serves 4
10 mins to prepare and 20 mins to cook
352 calories / serving
Vegan
Dairy-free

Ingredients

200g vermicelli rice noodles
2 star anise
1 tsp coriander seeds
1 bunch spring onions
1 x 5cm stick ginger, peeled and cut into matchsticks
250g mushrooms, we used a mixture of shiitake and chestnut
1 vegetable stock pot, made up to 500ml
1 tsp vegetable oil
2 x 160g packs The Vegetarian Butcher What the Cluck
2 pak choi, halved lengthways
2 tbsp soy sauce
1 carrot, peeled into ribbons
To serve: a selection of basil or mint leaves, sliced chilli and lime wedges (optional)

Perfect with:

The Vegetarian Butcher What the Cluck
Add variety to mealtimes with these soy-based chicken-style chunks. They're 100% vegan.

Shop ingredients

If you haven't got rice noodles, try wholewheat instead

Each serving contains

Energy
1485kj
352kcal 18%
Fat
6g 8%
Saturates
1g 5%
Sugars
7g 7%
Salt
3.7g 62%

of the reference intake
Carbohydrate 52.8g Protein 22.6g Fibre 9.8g

Method

Cook the noodles according to pack instructions and set aside until later. Heat a large saucepan over a medium heat. Add the star anise and coriander seeds to the pot, and toast the spices for 1-2 mins until fragrant.
Slice the spring onion bases (the white parts) into 2cm chunks, and thinly slice the green tops.
Add the ginger to the spices in the pot, along with the white spring onion chunks and mushrooms. Stir in the stock and bring to a simmer. Cook for 10 mins.
Heat the vegetable oil in a frying pan. Pan fry the What the Cluck pieces for 2-3 mins until golden brown.
Just before serving, add the pak choi and soy sauce to the pho, and cook for another 3-4 mins.
To serve, divide the noodles between the bowls. Ladle over the pho and top with the What the Cluck pieces. Tuck in the carrot ribbons and finish with your choice of toppings.

See more Vegan recipes