Main CourseDinnerSoup

Pho Chay (Vietnamese Vegan Noodle Soup)

Name: Pho Chay (Vietnamese Vegan Noodle Soup)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: vietnamese, asian
Ingredients: 1 pcs yellow onion halved; 50 g ginger sliced; 5 pcs star anise; 1 pcs cinnamon stick; 5 pcs clove; 3 pcs cardamom pod; 1 tsp coriander seed; 0.5 tsp fennel seed; 2,500 g water; 2 pcs carrot roughly chopped; 100 g daikon radish roughly chopped; 100 g mushroom sliced; 3 tbsp soy sauce; 1 tbsp maple syrup; 1 tsp salt; 250 g rice noodle flat; 200 g firm tofu pressed and sliced; 100 g bean sprout; 2 pcs scallion thinly sliced; 0.25 cup cilantro chopped; 1 pcs lime cut into wedges; 1 pcs jalapeño thinly sliced (optional); 0.25 cup thai basil fresh leaves (optional)

This vegan pho chay recipe delivers a deeply aromatic and flavorful broth, simmered with roasted spices and vegetables. It's a comforting and satisfying noodle soup, perfect for a nourishing meal.

An original recipe by Forkin

Total time: 2 hr
Serves: 4
Difficulty: Medium
Per serving: 362 kcal

Vegetarian

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

broth

1 pcsyellow onion, halved
50 gginger, sliced
5 pcsstar anise
1 pcscinnamon stick
5 pcsclove
3 pcscardamom pod
1 tspcoriander seed
0.5 tspfennel seed
2,500 gwater
2 pcscarrot, roughly chopped
100 gdaikon radish, roughly chopped
100 gmushroom, sliced

broth seasoning

3 tbspsoy sauce
1 tbspmaple syrup
1 tspsalt

for serving

250 grice noodle, flat
200 gfirm tofu, pressed and sliced

garnish

100 gbean sprout
2 pcsscallion, thinly sliced
0.25 cupcilantro, chopped
1 pcslime, cut into wedges
1 pcsjalapeño, thinly sliced(optional)
0.25 cupthai basil, fresh leaves(optional)

Equipment

dry pan · fine-mesh sieve · large pot · serving bowls

The method

Step by step

1
Roast the onion and ginger directly over an open flame or under a broiler until charred and fragrant, about 5-10 minutes. Rinse off any loose charred bits.
About 10 min
Cook’s note: Charring adds a crucial depth of flavor to the broth.
2
In a dry pan, toast the star anise, cinnamon stick, cloves, cardamom pods, coriander seeds, and fennel seeds over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
About 3 min
Cook’s note: Toasting spices intensifies their aroma and flavor.
3
Combine the charred onion, ginger, toasted spices, water, carrots, daikon radish, and mushrooms in a large pot.
About 2 min
4
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 60 minutes, or up to 90 minutes for a richer flavor.
About 1 hr 30 min
Cook’s note: The longer the simmer, the more flavorful your broth will be.
5
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Press gently on the solids to extract all liquid.
About 5 min
6
Stir the soy sauce, maple syrup, and salt into the strained broth. Taste and adjust seasonings as needed.
About 1 min
7
While the broth simmers, prepare the rice noodles according to package instructions. Usually, this involves soaking in hot water or briefly boiling.
About 10 min
Cook’s note: Do not overcook the noodles, as they will continue to soften in the hot broth.
8
To serve, divide the cooked rice noodles among serving bowls. Arrange the sliced tofu, bean sprouts, scallions, and cilantro over the noodles.
About 5 min
9
Ladle the hot broth over the ingredients in each bowl. Serve immediately with lime wedges, jalapeños, and fresh Thai basil on the side for garnish.

Per serving

Nutrition

71%Score

Calories: 362kcal
Protein: 10.4g
Carbs: 75.2g
Fat: 3.6g
Fibre: 6.1g
Sugar: 9.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover broth and prepared toppings separately in airtight containers in the refrigerator.

Reheating

Reheat broth gently on the stovetop until simmering. Add fresh noodles and toppings when serving.