Go Back

Easy Vietnamese Pho Noodle Soup with Six Mushroom Dumplings

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

Video