Pho with Lion’s Mane Steak

Pho with Lion’s Mane Steak

A comforting, aromatic bowl of vegan-friendly pho topped with our Lion’s Mane steaks. Rich, spiced broth, tender noodles, fresh herbs, and that umami steak experience all in one bowl.

Ingredients (serves 2–3)

For the broth:

• 1 tbsp olive oil

• 1 medium onion, halved

• 3-inch piece of ginger, sliced

• 4 cloves garlic

• 2 star anise

• 1 cinnamon stick

• 3 cloves

• 1 tbsp soy sauce or tamari

• 1 tbsp miso paste

• 1 litre vegetable stock

• 1 tbsp smoked sugar (optional, enhances smoky depth)

For the noodles & toppings:

• 200g rice noodles (pho-style or vermicelli)

• 2 Lion’s smoked steaks 

• Bean sprouts, a handful

• Fresh basil, cilantro, and mint leaves

• 1–2 spring onions, sliced

• Lime wedges

• Sliced chili (optional)

• Hoisin or sriracha for serving

Method

1. Char the aromatics:

   • In a dry pan, char the onion halves and ginger slices until lightly blackened (adds smoky depth).

2. Prepare the broth:

   • In a pot, heat olive oil. Add garlic, star anise, cinnamon, and cloves. Toast for 1–2 minutes.

   • Add charred onion and ginger. Pour in vegetable stock, soy sauce, and miso paste.

   • Bring to a simmer and cook for 20–25 minutes. Strain the broth and keep warm.

3. Cook the noodles:

   • Prepare rice noodles according to package instructions. Drain and set aside.

4. Cook the Lion’s Mane steaks:

   • Sear each side for 2–3 minutes in a hot pan.

   • Transfer to the oven at 180°C (fan) for 7 minutes, cooked from chilled.

   • Slice thinly for topping.

5. Assemble the pho:

   • Divide noodles into bowls.

   • Pour hot broth over the noodles.

   • Arrange slices of Lion’s Mane steak on top.

   • Add bean sprouts, fresh herbs, spring onions, and sliced chili.

   • Serve with lime wedges and optional hoisin or sriracha.

Tips

• Deeper flavour: Roast the spices lightly before adding to the broth.

• Extra umami: A a few dried shiitake or lion's mane mushrooms in the broth intensifies savouriness.