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
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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!
