Easy vegan pho

• rice noodles↗100g g
• Marmite1 tsp tsp
• vegetable oil↗1 tsp tsp
• chestnut mushrooms↗50g g

  sliced

• leek↗1

  sliced

• soy sauce↗2 tbsp tbsp
• red chili↗1

  sliced (seedless if you don't like it very hot)

• mint↗½ bunch bunch

  leaves collected, stems discarded

• salted peanuts↗handful
• sriracha↗

  for serving

Step-by-step instructions

1. 1

   Transfer the noodles to a bowl and cover with boiling water. Let sit for 10 minutes, then drain, rinse with cold water and set aside.

2. 2

   In a jug, mix Marmite with 500 ml of boiling water. Set aside while you prepare the vegetables.

3. 3

   Heat the oil in a pot, then add the mushrooms and leek. Cook 10‑15 minutes until softened and slightly browned, then add soy sauce, Marmite and the water mixture and stir. Bring to a boil for 5 minutes.

4. 4

   Divide the noodles between two deep bowls, then pour the hot broth over. Top with slices of chili, mint leaves, and peanuts, and serve with a side of sriracha.