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Vegan Pho with Smoky Marinated Mushrooms

Updated: Jun 7, 2018

Vegan Pho

Straight from Citrus & Citronella | Serves: 4 big bowls | Time: ~1 hr


Smoky marinated mushrooms

10 oz oyster #mushrooms, chopped into bite-sized pieces (I used shiitakes)

4 tbsp soy sauce (I used coconut aminos)

4 tbsp rice vinegar

2 tsp sugar

1 tsp smoky paprika

1 tsp and 1 tbsp vegetable oil, divided


1 onion, quartered

4 cloves of garlic, cut in half

1.5 inch piece of ginger, roughly chopped (I used ground)

1 star anis

2 cloves

1 stick of cinnamon

1 tsp cilantro seeds

2 small #turnips, roughly chopped

1 parsnip, roughly chopped (I just added another carrot)

A wedge of #cabbage

5 #carrots, roughly chopped

A bunch of celery leaves (I skipped)

1 small leek, roughly chopped

2 dried shiitake mushrooms

8 cups packaged vegetable stock

Water, as needed

3 tbsp soy sauce (I used coconut aminos), adjust to taste

8 oz flat rice noodles

4 green onions, chopped

A couple handfuls of bean sprouts

A couple handfuls of fresh cilantro

Lime wedges

Sriracha or other #Asian hot sauce, to serve


Smoky mushrooms

Put the mushrooms and all the marinade ingredients except for 1 tablespoon of the oil in a ziplock bag and shake. Leave to marinate, shaking from time to time, while you prepare the vegetable stock. Just before the stock is ready, heat 1 tablespoons of oil in a large pan over high heat. Sauté the mushrooms, stirring frequently, until dark brown and almost to the point of burning. Pour over remaining marinade from the ziplock bag and sauté while stirring until the liquid has evaporated. Remove from heat and reserve.


Heat a large pot over medium-high heat without oil. Add the onions, garlic and ginger and fry, stirring occasionally, until they begin to char and blacken. Add the star anis, cloves, and cinnamon and dry roast for a couple more minutes until they become fragrant. Finally, add the cilantro seeds and roast for 20 – 30 more seconds.

Add in all the vegetables and vegetable stock. Top up the pot with a bit of water so that all the vegetables are submerged, if necessary. Bring to a boil, then reduce heat to a simmer and cook for an hour to an hour and a half until the stock is deep and flavourful. Add soy sauce to taste.


While the stock is simmering, cook the rice noodles according to the package directions. Drain and run under cold water to stop the cooking process. Place a small handful of noodles in the bottom of each serving bowl. Ladle over some vegetable stock and top with a small handful of bean sprouts, cilantro, smoky marinated mushrooms, green onions, and a slice of lime. Serve along with sriracha or other Asian hot sauce if desired.

What I ate and drank today (3/27/2018)

96 oz of water

2 cups of half caf

Vodka tonic

Leftover salad

Peanut butter sandwich

Piece of garlic bread with pesto

Bowl of pho


~2 miles of walking

What I ate and drank today (3/26/2018)

108 oz of water

3 cups of decaf

Spinach salad from Barcode

Celery with homemade hummus

Greek salad from Lost Dog

Olive dip with pita


~3 miles of walking

Strength training (arms and core)

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