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Vegan 'chicken' pho recipe

Vegan 'chicken' pho recipe

1 rating

This warming pho recipe is packed with fragrant flavours from star anise, coriander seeds and fresh ginger. It's topped with golden meat-free chicken-style 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
  • 466 calories / serving
  • Vegan
  • Dairy-free


  • ​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 200g packs Plant Chef meat-free chicken-style pieces
  • 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)
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    12g 18%
  • Saturates

    2g 8%
  • Sugars

    8g 9%
  • Salt

    3.3g 55%

of the reference intake
Carbohydrate 53g Protein 33g Fibre 5.9g


  1. 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.​ 
  2. Slice the spring onion bases (the white parts) into 2cm chunks, and thinly slice the green tops.​ 
  3. 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.​ 
  4. Heat the vegetable oil in a frying pan. Pan fry the meat-free chicken-style pieces according to pack instructions until golden brown.​ 
  5. Just before serving, add the pak choi and soy sauce to the pho, and cook for another 3-4 mins.​ 
  6. To serve, divide the noodles between the bowls. Ladle over the pho and top with the chicken-style pieces. Tuck in the carrot ribbons and finish with your choice of toppings.

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