Pho Chay offers a delightful plant-based twist on the classic Pho, packed with flavour and perfect for a comforting meal any time of the day.
As Buddhism spread throughout Vietnam, particularly in regions with large Buddhist populations such as Hue and Ho Chi Minh City (formerly Saigon), vegetarian cuisine became increasingly popular. Pho Chay emerged as a way to cater to the dietary preferences and religious beliefs of Buddhist practitioners.
The appeal of Pho Chay lies in its rich flavours, nourishing ingredients, versatility, cultural significance, and light yet satisfying qualities. Whether enjoyed as a comforting meal at home or savoured at a Vietnamese restaurant, Pho Chay continues to captivate diners with its delicious taste and wholesome goodness.
Pho Chay (Vegan Pho)
Ingredients
For the Broth:
- 8 cups vegetable broth
- 1 onion halved and charred
- 4 cloves of garlic charred
- 1 piece of ginger about 2 inches, sliced and charred
- 2 star anise
- 1 cinnamon stick
- 3 cloves
- 1 cardamom pod
- 1 tablespoon coriander seeds
- 1 black cardamom pod optional
- 2-3 tablespoons soy sauce
- Salt and sugar to taste
For the Bowl:
- 8 oz rice noodles prepared according to package instructions
- 1 block of firm tofu pressed and cut into slices or cubes
- 2 cups mixed vegetables such as bok choy, mushrooms, carrots, and broccoli, sautéed or steamed
- Fresh herbs cilantro, basil, mint
- Bean sprouts
- Lime wedges
- Sliced chili peppers
- Hoisin sauce optional
- Sriracha or chili paste optional
Instructions
Prepare the Broth:
- In a large pot, dry roast the spices (star anise, cinnamon, cloves, cardamom, and coriander seeds) for 1-2 minutes until fragrant. Be careful not to burn them.
- Add the vegetable broth to the pot along with the charred onion, garlic, and ginger. Bring to a boil, then reduce the heat and simmer for at least 30 minutes, ideally 1 hour, to develop the flavours.
- Strain the broth to remove the solids, then return the broth to the pot. Season with soy sauce, salt, and sugar to taste. Keep warm.
Prepare the Tofu:
- Pan-fry the tofu slices or cubes in a little oil until they are golden brown on all sides. Set aside.
Assemble the Bowls:
- Divide the cooked rice noodles among serving bowls. Arrange the tofu and mixed vegetables on top of the noodles.
- Ladle the hot broth into each bowl, ensuring that the noodles and toppings are submerged.
Add Garnishes:
- Serve with plates of fresh herbs, bean sprouts, lime wedges, and sliced chili peppers, allowing each diner to customize their bowl to their liking.
- Offer hoisin sauce and sriracha or chili paste on the side for added flavour.
Enjoy:
- Mix the garnishes into the broth, squeeze a bit of lime juice, and enjoy the rich, aromatic flavours of your vegan Pho Chay, a dish that’s both nourishing and full of Vietnamese flair.
Nutrition
