Ingredients

Stock

• 1.2 litres of vegetable stock
• 1 teaspoon of yeast extract
• 40 grams of dried shiitake mushrooms
• 1 tablespoon of grated ginger
• 1 white onion
• 1 cinnamon stick
• 2 star anise
• 1 tablespoon of coriander seeds
• 2 teaspoons of cloves
• 1 tablespoon of maple syrup
• 3 tablespoons of soy sauce

Pho

• 200 grams of beansprouts
• 200 grams of mangetout
• 200 grams of flat rice noodles
• 1 bunch of spring onions
• 1 red chilli
• 1 handful of fresh coriander
• 1 handful of thai basil

Method

1. Bring the vegetable stock and yeast extract to the boil
2. Remove from the heat and add the dried shiitake mushrooms, leave them to soak for 30 minutes
3. Remove the mushrooms from the stock and put both to one side
4. Chop the onion
5. On a high heat, fry the onion, ginger, cinnamon stick, star anise, coriander seeds, and cloves
6. Fry until the onion starts to char and the spices toast and become fragrant
7. Add the contents of the frying pan to the stock mixture and bring to the boil
8. Reduce the heat and simmer for 30 minutes
9. Strain the liquid discarding the spices and keeping the stock
10. Add the maple syrup and soy sauce to the stock
11. Cook the noodles according to the packet instructions
12. Slice the shiitake mushrooms
13. Fry the mushrooms, beansprouts and mangetout over a medium heat for 3-4 minutes until al dente
14. Finely chop the spring onions, and slice the red chilli, roughly chop the coriander and basil
15. To serve...
16. Place the noodles at the bottom of the bowl
17. Put the frying pan mixture next (mushrooms, beansprouts and mangetout)
18. Then pour over the hot stock
19. Top with spring onions, red chilli, coriander and thai basil
20. Enjoy!