Mushroom Archives | House of Dumplings

Pho is a traditional Vietnamese noodle soup that has become a bit of a cult dish in recent years! It’s no wonder why – it’s healthy and delicious but still a fantastic comfort food. The classic pho recipe is made up of chicken or beef broth, rice noodles, fresh herbs and thinly sliced beef that finishes cooking in the bowl! The flavours are so delicious that we decided to create our own pho-style dumpling soup. We used our Six Mushroom vegan dumplings to make a vegetarian dish that can be easily made vegan with just a few swaps!

Phanatic about pho

The exact origins of the famous dish are debated, but it came about in the early 1900s as a breakfast option for field workers. It’s still traditionally eaten in the morning in Vietnam. Just like how coffee warms you up in the morning, a good bowl of pho does the same! Street vendors in big cities like Hanoi sometimes wake up as early as 2am to start their broth. Perfecting pho broth is a fine art, with lots of flavours and spices needing to come together just right. In our pho dumpling soup recipe, we are showing you how to make a simplified version of pho – this one takes 15 minutes instead of hours!

The secret is in the stock!

We have a passion for finding the best quality local ingredients for our food, and stock is no exception! We use Foundation Foods stock with our dumplings and we reckon they’re the best in the biz. They’ve been making stock for close to 20 years, so they really know their stuff! For this recipe, we use their Asian Master Stock, which combines garlic, ginger and star anise for that authentic pho flavour. It’s also completely vegan, so perfect for this recipe! If you can’t find this, you can use vegetable stock instead and add some of your own spices. The great thing about pho is that it’s so easy to experiment with different flavours. You can add cinnamon, cloves, star anise, cardamom or whatever you’d like! Feel free to mix and match your favourite spices and see what you like.

Mushroom madness

The stars of this dish are, of course, our Six Mushroom vegan dumplings! How can you fit six (!!) different types of one mushroom in one little dumpling, you may ask? We won’t share our secret mushroom methods, but we can say that each dumpling has a mix of enoki, shiitake, woodear, oyster, portobello AND brown button mushrooms, all wrapped up in a tomato pastry wrapper. A mushroom lover’s dream! Even for meat-eaters, the earthy, umami flavours of these dumplings do not disappoint. They’re also packed full of healthy goodness! Mushrooms have loads of fibre and protein, so they’re perfect for a vegetarian or plant-based diet. We flavour our mushroom dumplings with a 20 month aged organic miso that is the perfect accompaniment to the rich flavours of the pho broth.

Easy Vietnamese Pho Noodle Soup with Six Mushroom Dumplings

A quick and easy vegetarian pho noodle soup with mushroom dumplings.

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Prep Time 5 mins

Cook Time 10 mins

Servings 2

Ingredients

  

• ½ pack of rice noodles
• 1/2 pack of Foundation Asian Stock (Tip: You can freeze the stock you don't use!)
• 1 pack of House of Dumplings Mushroom Dumplings
• 4 boiled eggs (optional)

To garnish

• 1 handful of mint
• 1 handful of Thai basil
• 1 handful of coriander
• 1/2 onion (thinly sliced)
• ½ lime (cut into wedges)
• 1 handful of mung bean sprouts
• ¼ head of fancy lettuce (washed)
• 1 fresh chilli (sliced)

Instructions

 

• Prepare your rice noodles by soaking them in hot tap water for a few minutes. Drain and set aside.
• Arrange washed herbs, washed lettuce, sliced onion, sliced chili, lime wedges and mung bean sprouts on a plate. Set aside for serving.
• Bring a medium pot of water to the boil. Place your eggs in the pot, and cook to your liking. For a soft-boiled egg, we recommend around 5-7 minutes! Cook for longer if you want a harder yolk.
• When the eggs are done, place them in a bowl of cold water to cool them. Then peel the shells off them and set aside. Keep the water boiling!
• Place your rice noodles in the pot of boiling water and cook it until al dente (soft, but slightly firm). When finished, set aside.
• Bring your Foundation Asian Stock to the boil in a medium pot. Place your frozen dumplings into the boiling stock for 5 mins.
• Place your cooked noodles, dumplings and boiled eggs into bowls and pour hot broth over it.
• Pick and choose whatever garnish you would like on your vege pho and slurp your way to dumpling noodle soup heaven.

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