Kitchen & Garden

shiitake ‘quick’ pho topped with chilli + bean sprouts

Shiitake mushrooms, a symbol of longevity have been utilised in Asia for thousands of years due to their health promoting properties, most notably immune and heart health! They are also a source of B Vitamins as well as Vitamin D, and most importantly are a great addition to soups, salads and stir fries.That’s why we have used them in our ‘quick’ pho recipe below.

A traditional pho, will cook for several hours. This is a vegetarian style, quick pho, which with the addition of cloves, star of anise and coriander seeds is still delish! Another option is making the stock before hand for a more intense richer and flavoursome stock, particularly if you are time poor.

 SERVES: 6 (entree size)


  • 8 cloves
  • 3 whole star anise
  • 2 tsp coriander seeds
  • 6 cups vegetable stock (preferably homemade or store bought)
  • 40 g ginger, finely sliced
  • 25 g dried shiitake mushrooms
  • 1 small brown onion, finely sliced
  • 2 tbsp soy sauce
  • 200 g carrots, julienned
  • 200 g rice noodles, soaked in hot water for 10 minutes, drained
  • 1 bag bean sprouts
  • sliced red chilli
  • fresh thai basil


  1. Toast the cloves, star anise and coriander seeds in a saucepan for a couple of minutes until aromatic.
  2. Add the stock, ginger, mushrooms, onion and soy sauce and bring to the boil. Reduce the heat to a steady simmer.
  3. Add the carrots, cover and simmer for approx 10 minutes or until tender.
  4. Divide the rice noodles between serving bowls and pour over the hot stock and veg.
  5. Serve with beans sprouts, chilli and thai basil.  


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