Name: Traditional Vietnamese Pho Chay (Vegetarian Pho)
Prep time: 30 min
Cook time: 90 min
Yield: 4
Cuisine: Vietnam
Ingredients: *For the Broth:**; 12 cups water; 2 large yellow onions, halved; 4-inch piece fresh ginger, halved lengthwise; 4 whole star anise; 1 cinnamon stick (3 inches); 1 tablespoon coriander seeds; 4 whole cloves; 1 tablespoon rock sugar (or granulated sugar); 6 tablespoons soy sauce (or to taste); 1 large carrot, roughly chopped; 1 large daikon radish, roughly chopped; 8 oz dried shiitake mushrooms; 1 teaspoon salt; *For the Bowl:**; 14 oz dried flat rice noodles (bánh phở); 14 oz firm or extra-firm tofu, pressed and cut into 1/2-inch cubes; 2 tablespoons vegetable oil (for frying tofu); 1 tablespoon soy sauce (for marinating tofu); *For Garnishes (Herbs & Aromatics):**; 1 large yellow onion, thinly sliced; 4 scallions (green onions), thinly sliced; 1 cup fresh bean sprouts; 1 cup Thai basil leaves; 1 cup fresh cilantro sprigs; 2 limes, cut into wedges; 2-3 Thai bird's eye chilies, thinly sliced (optional); Hoisin sauce (to taste); Sriracha or chili garlic sauce (to taste)

Pho Chay 🇻🇳 Vietnam

Vietnamese vegetarian version of pho made with vegetable broth, rice noodles, and tofu.

soup noodles

Made with

Vegetable broth rice noodles tofu

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