Pho Chay Recipe
A Vietnamese delight, pho is a popular dish that’s versatile and delicious. Pho chay is the vegetarian version and, despite the long list of ingredients, it’s quite simple to make. This recipe makes a lot of broth, so if you have some left over, keep in a jar in the fridge to make another pho later in the week, or freeze for later.
Serves: 1–2, plus extra broth
=R1=
=R2=
Pho Chay Recipe
A Vietnamese delight, pho is a popular dish that’s versatile and delicious. Pho chay is the vegetarian version and, despite the long list of ingredients, it’s quite simple to make.
Servings
1–2, plus extra broth
Prep time
Cook time
Recipe
Ingredients
- Broth
- 1 tbsp sesame oil (not toasted)
- 1 onion, peeled & quartered
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- ½ tsp fennel seeds
- 7 cloves garlic, peeled but left whole
- 3 × 2–3cm knobs of ginger, peeled
- 2–3 tbsp tamari
- 1L stock
- 2 cups water
- 3 shiitake mushrooms
- 1 carrot, roughly chopped
- 1½ tbsp hoisin sauce
- 1 tbsp coconut sugar or maple syrup
Method
- Place oil, onion, spices, garlic and ginger in large saucepan or stockpot and cook over medium heat until onion is a bit charry and golden.
- Add remaining ingredients except sugar and toppings, and bring to simmer.
- Turn heat to low simmer and cook for 2–3 hours.
- Meanwhile, cut tofu into cubes, place on lined baking tray and bake at 180°C for about 15 mins, or until tofu has puffed up a little and is lovely golden colour.
- Cook noodles according to directions on package, adding Asian greens in last 30 secs of cooking time. Drain and set aside.
- Slice and trim remaining toppings to bite-sized portions.
- Once broth is almost ready, add sugar and taste, adding extra sugar or a little sea salt if needed.
- Strain broth, serving hot liquid into each bowl.
- Add some noodles and toppings to each bowl and enjoy!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
