Mushroom Pho


  • 1 sliced onion
  • 1 cinnamon stick
  • 3 star anise
  • 5 cardamon pods
  • 1 tsp peppercorns
  • 6 garlic cloves
  • 30g fresh ginger
  • 4 garlic cloves
  • 2L vegetable stock
  • 1 Tbs soy sauce
  • 1 Tbs vegan fish sauce (or extra soy)
  • 80g enoki mushrooms
  • 80g sliced shitake mushrooms
  • 140g oyster mushrooms
  • 200g flat rice noodles
  • Fresh coriander, thai basil, spring onions and chilli to garnish
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  1. Combine all ingredients, except mushrooms, noodles and garnishes, in a large pot and bring to the boil. Turn to a simmer for 15 minutes. Strain into a large bowl and discard the excess.
  2. Return liquid back to the pan with mushrooms. Simmer covered for a further 15 minutes.
  3. Meanwhile, soak rice noodles in a large bowl of boiling water until soft (about 5 minutes). Divide noodles across 4 bowls. Cover with mushroom stock, and finish with garnishes.

Recipe & Photography by Jade Walker

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