Mushroom Pho Mo

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Step 1.

Finely slice your mushrooms. Drizzle with some olive oil and season with salt and pepper. Heat a griddle pan. Add your mushrooms in batches. Remove when grilled and shrivelled.

Step 2.

Get on with your broth. Add 2 good quality stock cubes to a pan. Pour in 800ml of water. Mix the cubes into the stock.

Step 3.

Add a tbsp of coriander seeds and 1 star anise. Add a finely chopped red chilli and a chopped up knob of ginger. Add fish sauce and the juice of a lime. Cook the soup on a medium heat for 10 minutes.

Step 4.

Finely peel your carrots and set aside.

Step 5.

Get your rice noodles ready. Add them to a bowl and cover with boiling water. After 3 minutes, drain and rinse.

Step 6.

Back to the broth. Give it a good stir. Remove from the heat.

Step 7.

Assemble time. Add some noodles, carrots and mushrooms to a bowl. Top with the broth and then scatter over some fresh mint and coriander leaves. Get a spoon and get stuck in!

Leave the mushrooms in the pan for a while to get them nice and toasty. Also, good veggie stock is key here! I have budgeted for it so make sure you get the right stuff!

1 Lime
1 Red Chilli
Big Knob of Ginger
Bunch of Coriander
Bunch of Mint
1 Whole Star Anise
3 Tbsp Fish Sauce
300g Rice Noodles
2 Carrots
2 Veggie Stock Cubes
1 Tbsp Coriander Seeds
250g Chestnut Mushrooms
Olive Oil