Low FODMAP Vegan Pho

September 23, 2022

An amazing comfort food that can be eaten all year round. That's right, even in summer! I don't know why, but even on a hot day this meal goes down a treat.

The flavours of the broth are what really get me though. And paired with all these healthy vegetables it is highly nutritious too!

Once again, life without onion doesn't have to be terrible. This pho is SO DELICIOUS without the help of the alliums.

Although it may appear to take a while, the recipe is quite simple. Most of the time spent on this recipe is just letting the broth cook.

Dietary Requirements:

This meal is suitable for just about every major dietary requirement!

The ingredients are Low FODMAP.
It is naturally suitable for those with a lactose intolerance, and who are gluten free.
Simply by omitting the chilli, this recipe is nightshade free.
And those following a pescatarian, vegetarian and vegan diet can enjoy this healthy meal.

Low FODMAP Vegan Pho

Prep Time: 10 mins

Cooking Time: 45 mins

Serves: 4

A healthy, comforting soup that can be enjoyed any time of the year

Ingredients

Broth

4 cm of ginger grated
1 red chilli sliced
5 star-anise
4 whole cloves
2 cinnamon sticks
3 cardamon pods
1 tbsp of coriander seeds
1 tbsp of brown sugar
2 tsp of gluten free soy sauce
4 cups of low FODMAP vegetable stock (I use Massel)
4 cups of water
optional: 1 tsp of fish sauce, 1/2 tsp of white pepper
olive oil for cooking

Soup

300g of flat rice noodles
2 large carrots
1 x 400g can of champignon mushrooms
1 x 400g can of baby corn
1 bunch of choy sum
olive oil for cooking

Garnishes

bunch of coriander roughly chopped
bean sprouts
spring onion (sliced, green parts only)
1 chilli thinly sliced

Extra equipment

Sieve
Optional: spiraliser

Method

Step 1:
In a large pot, heat a couple of tablespoons olive oil over medium heat. Add the grated ginger and chilli and sauté for about a minute. Add the whole spices, including star anise, whole cloves, cinnamon sticks, cardamon pods, and coriander seeds. Stir for another couple of minutes until they start to become fragrant.

Step 2:
Add the vegetable stock and water and bring to a boil. Once boiled, cover with a lid and simmer for at least 30 minutes.

Step 3:
While the broth is simmering, prepare the rest of your ingredients. Spiralise or thinly slice the carrots, slice the baby corn in half length-ways, and thinly slice the mushrooms. In a small fry pan, pour a small amount of olive oil and heat on medium. Sauté the mushrooms until they’ve slightly browned, then set aside.

Step 4:
When the broth is nearly ready, prepare the noodles as per packet instructions. Once cooked, stir and strain.

Step 5:
When the broth is ready, strain it into another pot. (If the chilli pieces are still in tact, feel free to pick them out of the strainer and add to the strained broth) Bring back to a boil and add the remaining broth ingredients, including sugar, soy sauce and optional fish sauce and white pepper

Step 6:
Add all the vegetables, including the carrot, choy sum, baby corn, and mushrooms to the broth and cook for about 3-4 minutes.

Step 7:
Prepare the bowls. Grab a handful of noodles and place in each bowl. Pick out vegetables from the pot and arrange how you would like. Then, using a ladle collect the remaining broth and distribute evenly across the bowls.

Step 8:
Finally, decorate with your chosen garnishes. Enjoy by mixing the soup together! 🙂