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Pho Soup

Pho Soup


  • 500 gr rice noodles
  • 1 lt vegetable stock
  • 280 gr tofu
  • 1 tsp chinese 5 spices mix
  • 1 tsp cornflower
  • 2 tbsp Maille Wholegrain mustard
  • 1 handful of fresh coriander
  • 1 handful of fresh Thai basil
  • 1 handful of fresh mint
  • 1-2 red chillies


  1. Remove the tofu from the water in the pack, sprinkle evenly with the cornflour and spread evenly with the Maille Wholegrain mustard. Cook in a nonstick pan on all sides until golden brown on the edges.
  2. Add the Chinese 5 spices and vegetable stock in medium size pot and bring to the boil.
  3. Add the noodles and stir until soft, separate noodles and broth in 2 bowls.
  4. Slice the tofu in even slices and split between the 2 bowls.
  5. Serve with the herbs and chillies on a plate, add the desired amount of different herbs to your bowl and enjoy while it is still hot.

Maille Tip

Use your toppings one at a time, flavouring your Pho as you eat, why have one Pho flavour when you can have many?