Vietnamese mushroom Pho

Begin by infusing your vegetable stock, warm your stock in a pit and add half the dried mushrooms. Allow this to infuse for 30mins before straining the mushrooms.

Place the stock on the heat and reduce by half. You want to be left with approximately 800ml of broth

In a separate, heavy based pot, add the coriander seeds, star anise, cinnamon and chilli flakes. Increase the heat and allow the spices to lightly toast in the dry pot. Add some vegetable oil before going in with the remaining mushrooms, garlic, onion and ginger with a touch of salt.

Cook this out over a low heat for 2-3 minutes until the onion has softened

Now go in with the vinegar and reduced stock and bring the liquid to the boil. Reduce to a simmer and allow to infuse for 15 minutes.

At this point, add the carrot ribbons, cabbage and noodles and allow to simmer for a further 15mins until the noodles are cooked through.

Season the broth further with some Soy sauce (it may also take a tsp of honey) and remove the star anise and cinnamon stick before spooning into bowls and topping with the ripped up herbs and lime wedges