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

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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!

  

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