Vegetable Pho (Phở Chay)
A comforting, aromatic Vietnamese noodle soup that’s entirely plant-based
KEY INFO:
Prep Time: 15-20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Difficulty: Medium
Dietary: Vegetarian, Vegan-optional, Gluten-free-optional
EQUIPMENT NEEDED:
• Large stock pot (or Instant Pot)
• Spice bag or nut milk bag
• Sharp knife and cutting board
• Colander
Alternative: Slow cooker can replace stock pot
INGREDIENTS:
For the Broth:
• 2 large onions, halved (220g)
• 2-inch piece ginger, sliced (30g)
• 2 cinnamon sticks
• 4 star anise pods
• 6 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 8 cups vegetable stock (2L)
• 2 tablespoons soy sauce (30ml) [use tamari for gluten-free]
• 1 tablespoon rock sugar (15g) [regular sugar works too]
For Serving:
• 400g rice noodles
• 200g firm tofu, cubed
• 2 cups mixed mushrooms (150g)
• 2 cups baby bok choy (200g)
Garnishes:
• Bean sprouts
• Fresh herbs (basil, mint, cilantro)
• Lime wedges
• Sliced chilies
• Hoisin sauce
• Sriracha
METHOD:
1. Char aromatics: Place onions and ginger under broiler for 8-10 minutes until blackened
2. Toast spices in dry pot over medium heat until fragrant (2-3 minutes)
3. Add charred vegetables, spices, stock, soy sauce, and sugar to pot
4. Bring to boil, then reduce to simmer for 1 hour
5. Meanwhile, prepare noodles according to package instructions
6. Strain broth through spice bag, return to pot
7. Add tofu and mushrooms, simmer 5 minutes
8. Add bok choy, cook 2 minutes until just tender
CRUCIAL TIPS:
• Never boil broth after initial simmer – keeps it clear
• Toast spices until fragrant but not burnt
• Cook noodles separately to prevent clouding broth
Storage:
• Broth keeps 4 days refrigerated
• Store noodles separately
• Freeze broth up to 3 months
Common Mistakes:
• Overcooking vegetables
• Skipping charring step
• Using too many noodles
Variations:
• Add daikon for extra sweetness
• Use kombu for umami boost
• Switch up vegetables seasonally
Remember: The key to great pho is a clear, aromatic broth. Take your time with the charring and simmering – it’s worth it!
For extra depth: Add a piece of kombu during simmering, or finish with a splash of rice vinegar.
