Vegan Pho (Pho Chay)
ID: aadf6a35...
A delicious, healthy, and entirely plant-based version of the classic Vietnamese noodle soup. The broth is naturally sweetened with a variety of fruits and root vegetables, and infused with traditional charred spices for an incredibly aromatic experience.
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🍳 Cooking Flow
Boil kohlrabi, carrots, radish, corn, apple, pear, leeks, and rock sugar in 4 liters of water for 30 minutes to make a sweet vegetable stock. → Char onion, ginger, star anise, cinnamon, and cardamoms, rinse off burnt bits, place in a spice bag, and simmer in the stock pot for an additional 30 minutes. → Soak tofu skin and vegan beef, pan-fry tofu, marinate toppings with five-spice and mushroom seasoning, then stir-fry with leeks and soy sauce. → Boil the pho noodles, drain, and rinse. Season the hot vegetable broth to taste. → Assemble the bowl with noodles, toppings, chopped herbs, pour the hot broth over, and serve with fresh herbs, lime, and dipping sauces.
Cooking Steps
Brief Cooking Order
Boil kohlrabi, carrots, radish, corn, apple, pear, leeks, and rock sugar in 4 liters of water for 30 minutes to make a sweet vegetable stock. → Char onion, ginger, star anise, cinnamon, and cardamoms, rinse off burnt bits, place in a spice bag, and simmer in the stock pot for an additional 30 minutes. → Soak tofu skin and vegan beef, pan-fry tofu, marinate toppings with five-spice and mushroom seasoning, then stir-fry with leeks and soy sauce. → Boil the pho noodles, drain, and rinse. Season the hot vegetable broth to taste. → Assemble the bowl with noodles, toppings, chopped herbs, pour the hot broth over, and serve with fresh herbs, lime, and dipping sauces.
Introduction
A delicious, healthy, and entirely plant-based version of the classic Vietnamese noodle soup. The broth is naturally sweetened with a variety of fruits and root vegetables, and infused with traditional charred spices for an incredibly aromatic experience.
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Ingredients List
Important Notes
Using a wide variety of sweet fruits and root vegetables (like apples, pears, and daikon) eliminates the need for MSG or heavy artificial sweeteners.
Rinsing the boiled noodles first in cold water and then in hot water ensures they dry quickly and do not clump or stick together.
Stir-frying mushrooms separately ensures they retain their texture and don't release too much moisture into the other toppings.
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