Raw Pho

This raw pho is a simple broth packed with flavour, with plenty of umami in the broth and freshness from the vegetables.

Serves 3


  • 720ml (3 cups) warm water
  • 30g (1oz) dried shiitake mushrooms
  • 1 tbsp grated ginger
  • 1 tsp Chinese-5-spice
  • 1 red chilli, chopped
  • 1 clove garlic, puréed
  • 3 tbsp soy sauce
  • 200g (7oz) sugar snaps
  • 2 courgettes, spiralised
  • 1 red pepper, sliced
  • 1 bunch spring onions, finely sliced


  1. To begin, add the warm water, mushrooms, grated ginger, Chinese-5-spice, red chilli, garlic and soy sauce to a bowl and mix well, leave to infuse for 2-3 hours until the mushrooms are fully hydrated, and the broth is flavourful.
  2. Remove the mushrooms from the broth and slice them finely. To a bowl, add the spiralised courgette, sugar snaps, red pepper, spring onions and shitake mushrooms, and pour over the broth.

Recipe by Vegan Life in-house chefs.