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Vegetarian pho
Phở chay
VegetarianNoodlesVietnameseVeganNo onion or garlicContains gluten, soy
Servings
Ingredients
- 400 gfresh rice noodles, blanched
- 150 gfirm tofu, cut into slabs
- 80 gfresh shiitake
- 80 gwhite mushrooms
- 100 gdaikon, cut into chunks
- 1 pcscarrot, cut into chunks
- 15 gginger, charred
- 2 gcinnamon (a small stick or ground)
- 100 gmung bean sprouts
- 10 gbasil
- 10 gcoriander leaves
- 14 mlsoy sauce
- 11 mlcooking oil for browning the tofu
- 4 gsugar
- 2 gsalt
- 20 minPrep
- 40 minCook
- 60 minTotal
- MediumDifficulty
Method
These references were used to check ingredients and cooking instructions.Vietnamese vegetarian pho chay | Kikkoman UK RecipeKikkoman UKVegan Pho with Tofu and Mushroom (Phở Chay) - Veggie AnhVeggie AnhAll referencesChar the ginger over a flame until fragrant. Put the daikon, carrot, mushrooms, charred ginger, cinnamon and 1.5 litres of water in a pot. Bring to a boil, then simmer on low heat for 30 minutes to make the broth.
Meanwhile brown the tofu on both sides in the oil.
Season the broth with soy sauce, sugar and salt, strain out the vegetables and cinnamon and lift out the mushrooms to put in the bowls.
Arrange noodles, tofu, mushrooms and sprouts in bowls, pour in the steaming broth and add basil and coriander.
Tips
- Charring the ginger over a flame for 2 minutes before it goes in the pot gives the broth its pho aroma.
- If you have star anise, add 1 or 2 points with the cinnamon for a stronger pho flavour.
Storage
Store the broth and noodles separately. The broth keeps 2 days in the fridge; bring it to a boil before serving.
Nutrition per serving (estimate)
Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references- 449 kcalEnergy
- 21.8 gProtein
- 66.8 gCarbohydrate
- 12.7 gFat
- 8.6 gFibre
- 891 mgSodium
An estimate for reference only, not medical advice.