Pho Chay (Vietnamese Vegan Noodle Soup)
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 2 godz.
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 362 kcal
Informacja o alergenach: może zawierać gluten i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
broth
- 1 szt.yellow onion, halved
- 50 gginger, sliced
- 5 szt.star anise
- 1 szt.cinnamon stick
- 5 szt.clove
- 3 szt.cardamom pod
- 1 łyżeczkacoriander seed
- 0,5 łyżeczkafennel seed
- 2500 gwater
- 2 szt.carrot, roughly chopped
- 100 gdaikon radish, roughly chopped
- 100 gmushroom, sliced
broth seasoning
- 3 łyżkasoy sauce
- 1 łyżkamaple syrup
- 1 łyżeczkasalt
for serving
- 250 grice noodle, flat
- 200 gfirm tofu, pressed and sliced
garnish
- 100 gbean sprout
- 2 szt.scallion, thinly sliced
- 0,25 szklankacilantro, chopped
- 1 szt.lime, cut into wedges
- 1 szt.jalapeño, thinly sliced(opcjonalnie)
- 0,25 szklankathai basil, fresh leaves(opcjonalnie)
Sprzęt
dry pan · fine-mesh sieve · large pot · serving bowls
Sposób przygotowania
Krok po kroku
- 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.
Około 10 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 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.
Około 1 godz. 30 min
Wskazówka kucharza: 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.
Około 5 min
- 6
Stir the soy sauce, maple syrup, and salt into the strained broth. Taste and adjust seasonings as needed.
Około 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.
Około 10 min
Wskazówka kucharza: 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.
Około 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.
Na porcję
Wartości odżywcze
- Kalorie
- 362kcal
- Białko
- 10,4g
- Węglowodany
- 75,2g
- Tłuszcz
- 3,6g
- Błonnik
- 6,1g
- Cukry
- 9,7g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover broth and prepared toppings separately in airtight containers in the refrigerator.
Reheat broth gently on the stovetop until simmering. Add fresh noodles and toppings when serving.