pho soup landscape
pho soup landscape

Vegan Pho With Dee’s Traditional Sausages

By Dee, 18th February 2016

A vegan take on the traditional Vietnamese street dish, Pho, that’s packed with incredible flavours. Warming, comforting and completely moreish, this is heaven in a bowl. It’s often eaten as a breakfast dish in Vietnam, but you could eat it at any time of day. Don’t be put off by the long list of ingredients, this is easy to make and well worth the effort.
Food styling by Ajda Mehmet
Art direction, concept and styling by Maaike Koorman

  • Prep: 30 mins
  • Cook: 30 mins
  • 30 mins

    30 mins

    1 hr

  • Yields: Serves 4

Difficulty rating:


For the broth

2 onions

4 inch piece of ginger

2 cinnamon sticks

4 star anise

1 tbsp coriander seeds

1 tsp peppercorns

2 liters vegetable stock

75 ml soy sauce

2 large carrots, peeled and quartered

2 cloves garlic, peeled

1 tbsp dried shiitake mushrooms

1 tbsp dried ceps

sea salt

For the noodles and toppings

250 g rice noodles

1 packet of Dee’s traditional sausages

2 red chilies, finely sliced

2 spring onions, finely sliced

100 g beansprouts

30 g coriander

2 limes

2 tbsp black sesame seeds

Hoisin sauce and Sriracha sauce (optional)


1Char the onions and ginger over an open flame (holding with tongs or a metal skewer) or place under a very hot grill until slightly blackened.

2Dry roast the cinnamon, star anise, cloves, coriander seeds and peppercorns in a large pan until you can smell the aroma of all the spices.

3Add the vegetable stock, soy sauce, onions, ginger, carrots, garlic, dried mushrooms, a good pinch of salt and bring the broth to the boil. Once boiling, reduce the heat and simmer for 30 minutes. Turn the heat off and allow the broth to cool completely.

Vegan Pho With Dee’s Traditional Sausages

4When the broth has cooled, skim off any scum that has settled on the top. Strain the broth through a fine sieve into another pan, reserving the carrots and onions. Return to the heat, add the reserved carrots and onions, juice of one lime and bring back to the boil.

5Cook the sausages according to the instructions on the packet and slice thinly on an angle.

6Once the broth is boiling, add the noodles and turn off the heat.

7To serve, ladle some noodles and broth into each bowl. Add a handful of beansprouts, some fresh coriander, chopped spring onions, red chili and the thin slices of sausage. Sprinkle over some black sesame seeds and serve with a wedge of lime and some additional soy, hoisin and Sriracha sauce if using.