Authentic Vietnamese Pho Chay (Vegetarian Pho) Recipe

Ingredients

  • 8 cups vegetable broth
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, finely chopped
  • 2 cinnamon sticks
  • 4 star anise
  • 4 cloves
  • 1 tablespoon coriander seeds
  • 1 tablespoon soy sauce
  • 200g firm tofu, cubed
  • 200g rice noodles
  • 2 carrots, thinly sliced
  • 2 cups bean sprouts
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh mint, chopped
  • 2 limes, cut into wedges
  • 2 green onions, thinly sliced
  • 1 jalapeno pepper, thinly sliced (optional)
  • Sriracha sauce, to taste
  • Hoison sauce, to taste

Steps and instructions

  1. In a large pot, bring the vegetable broth to a simmer.
  2. Add the onion, garlic, ginger, cinnamon sticks, star anise, cloves and coriander seeds to the pot. Let it simmer for about 30 minutes to allow the flavors to meld together.
  3. Stir in the soy sauce, then add the tofu cubes. Let it simmer for another 10 minutes.
  4. While the broth is simmering, cook the rice noodles according to the package instructions. Rinse under cold water and set aside.
  5. Prepare the serving bowls by placing a portion of rice noodles at the bottom of each bowl.
  6. Strain the broth to remove the solids and return the clear broth to the pot. Add the carrots to the broth and simmer for 5 more minutes.
  7. Ladle the hot broth with carrots and tofu over the noodles in each bowl.
  8. Top each bowl with bean sprouts, cilantro, mint, green onions, and jalapeno slices (if using).
  9. Serve the Pho with lime wedges, Sriracha sauce and hoison sauce on the side, allowing each person to customize their bowl to their liking.

Tools for making

  • Large pot - used to simmer the vegetable broth and spices.
  • Knife - needed to thinly slice the onion, mince the garlic, and chop the ginger.
  • Cutting board - provides a stable surface for chopping ingredients.
  • Strainer - used to strain the solids from the broth.
  • Serving bowls - where the Pho will be served.
  • Cooking pot - needed to cook the rice noodles.
  • Tongs - useful for handling hot tofu cubes.
  • Ladle - used to transfer the hot broth to the serving bowls.
  • Bowls for toppings - separate bowls to hold the bean sprouts, cilantro, mint, green onions, and jalapeno slices.
  • Serving utensils - for guests to add their desired toppings to their bowls.
  • Lime squeezer - optional tool for easily squeezing lime wedges.
  • Condiment dishes - small dishes to hold the Sriracha sauce and hoison sauce.

Recipe variations

  • Substitute vegetable broth with mushroom broth for a deeper umami flavor.
  • Add sliced mushrooms such as shiitake or oyster mushrooms for an extra protein boost.
  • Replace firm tofu with tempeh or seitan for a different texture and taste.
  • Experiment with different types of noodles such as udon noodles, soba noodles, or even zucchini noodles for a low-carb option.
  • Add a variety of vegetables such as bok choy, snow peas, or bell peppers for added nutrition and crunch.
  • Include sliced vegan protein options like vegan chicken or vegan beef strips for a more substantial meal.
  • Garnish with Thai basil, bean sprouts, and lime wedges for a Thai-inspired twist.
  • For a spicy kick, add sliced Thai red chili peppers or sriracha directly into the broth.
  • Create a fusion twist by adding ingredients like lemongrass, lime leaves, or coconut milk for a Vietnamese-Thai fusion pho chay.

Recipe overview

Get ready to enjoy Pho Chay, a delightful and hearty Vietnamese soup that's perfect for any time of the year. This vegetarian version uses a flavorful broth that's simmered with onion, garlic, ginger, and a variety of aromatic spices. The broth is then poured over a bed of soft rice noodles and topped with fresh herbs and vegetables, giving you a bowl full of contrasting textures and flavors. Lastly, servings of tofu add a wonderful source of protein to this vegetarian dish. This recipe invites you to adjust the toppings according to your personal preferences, so feel free to add more of your favorite ingredients. Enjoy the process of preparing Pho Chay and savor the delectable combination of its ingredients.

Common questions

  1. Can I use vegetable stock instead of vegetable broth? Yes, you can use vegetable stock as a substitute for vegetable broth in this recipe.
  2. Can I use different vegetables in the broth? Absolutely! Feel free to add or substitute vegetables such as mushrooms, bok choy, or bell peppers to customize the broth to your liking.
  3. Can I use different protein instead of tofu? Certainly! You can substitute tofu with other plant-based proteins like seitan, tempeh, or even cooked chickpeas.
  4. Can I make this dish gluten-free? Yes, you can make this recipe gluten-free by using gluten-free soy sauce or tamari, and ensuring that the rice noodles you use are also gluten-free.
  5. Can I make the broth in advance? Absolutely! You can prepare the broth ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before serving and add the fresh ingredients.
  6. Can I freeze the leftovers? Yes, you can freeze the leftover broth without the noodles and toppings. Make sure to cool it completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months.

Serving dishes and utensils

  • Large pot - for simmering the vegetable broth and cooking the ingredients
  • Strainer - to strain the broth and remove the solids
  • Cooking spoon - for stirring the broth and ingredients
  • Chopping board - for chopping the onion, garlic, ginger, and other ingredients
  • Knife - for slicing and mincing the onion, garlic, ginger, and other ingredients
  • Measuring spoons - to accurately measure the soy sauce and other seasonings
  • Soup bowls - for serving the Pho
  • Serving ladle - for pouring the hot broth into the bowls
  • Chopsticks - for eating the Pho noodles and ingredients
  • Serving platter - for arranging the lime wedges and garnishes

Origin stories

Pho chay is the vegetarian version of Pho, a traditional Vietnamese soup. The original soup, often made with beef or chicken, is said to have originated in the early 20th century in northern Vietnam, near Hanoi. It is believed to have been inspired by both Chinese and French cooking. The word "pho" actually refers to the rice noodles, not the soup itself. When the French colonial rule was in place, there was an increase in the slaughter of cows for beef, thus creating more availability of beef bones which were used to make the rich, flavorful broth for Pho. The spices used in Pho resemble those used in Chinese five-spice blends, showing the Chinese influence. So, while you savor your bowl of Pho Chay, remember it's not just a soup, but a beautiful amalgamation of cultures and history in every spoonful.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.