A Delicious and Flavorful Recipe

Pho, a Vietnamese noodle soup, is a popular dish with various versions. Whether you call it ‘fuh’ or ‘pho,’ there are countless ways to make this soup to suit your taste. This vegetarian version, known as ‘Pho Chay,’ follows the tradition of customizing the soup with condiments, making each bowl unique to the individual.

Recipe Notes

• The broth for this vegan-friendly pho is crucial, so be sure to allow it to simmer for at least an hour for maximum flavor.
• You can skip peeling the vegetables, as the broth will be strained before serving. The shallot skins actually add color to the stock.
• When serving, tear leaves of spices, add bean sprouts, and any other condiments you desire.

Absolutely Pho-bulous Vegetarian Pho (Pho Chay)

Directions/Method:

1. Pound cinnamon, anise, coriander, and cumin seeds in a pestle and mortar until crushed. Add ginger and garlic and pound into a paste.
2. Heat oil in a large stock pot and fry the spice mix until fragrant.
3. Add celery, carrot, shallots, and fresh coriander to the pot. Fry until vegetables are soft and slightly charred.
4. Add water, salt, soy sauce, palm sugar, and dried shiitake mushrooms. Simmer covered for an hour.
5. In a separate pan, deep fry tofu until lightly brown. Remove and let drain.
6. Cook rice noodles according to packet instructions.
7. Divide noodles between bowls and top with spring onion and tofu.
8. Strain the broth to remove spices and vegetables. Add mushrooms and cook until tender.
9. Ladle the broth into the bowls, including mushrooms.
10. Serve with fresh basil, mint, coriander leaves, bean sprouts, sliced chilies, and lime wedges. Additional condiments like sriracha, soy sauce, and toasted sesame seeds can also be added.

Source: Absolutely Pho-bulous Vietnamese Noodle Soup