Shiitake pho with crispy leeks from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 87) by Meera Sodha

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Notes about this recipe

  • louise_xdwha1 on May 20, 2026

    Lemongrass was very strong but otherwise it was quite bland

  • rhb on January 04, 2026

    Great! Used chicken stock and less oil for frying the leeks.

  • Ksmotherman on May 09, 2021

    It was so good! Definitely something I'll make again. The fried leeks are a perfect topping. I also topped it with cilantro, bean sprouts and sliced jalapenos. I increased the spices quite a bit to suit my taste; 3 cinnamon sticks(vs 1), 4 star anise(vs 1), 4 cloves(vs 3), and I doubled the soy sauce to 2TB. I also added 1 TB of hoisin.

  • mademoisielle on February 25, 2021

    One of my favourites from this book! Amazing flavours and fried leeks are a great touch. I tend to double the amount of chopped leeks.

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