Pho Chay (Vegetarian Pho)
Enjoy Pho Chay, the vegetarian version of Vietnamese Pho. The broth boasts iconic flavors infused with spices like star anise and cinnamon!
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 L / 21 US cup water
- 900 g / 2 lb cabbage
- 200 g / 0.44 lb Chinese cabbage
- 1 kg / 2.2 lb chayote ((peeled and quartered))
- 400 g / 0.88 lb daikon ((peeled and cut into large chunks))
- 450 g / 1 lb celery
- 550 g / 1.2 lb carrots ((peeled and cut into large chunks))
- 350 g / 0.77 lb jicama ((peeled and cut into large chunks))
- 5 tbsp vegan fish sauce ((we get it from the local Asian supermarket))
- 35 g / 0.08 lb rock sugar
- 2 tsp salt ((or to taste))
- 2 tbsp vegetable stock powder ((reserve 1/2 tbsp for stir frying the toppings))
- 30 g / 0.07 lb pho chay spices ((roughly 1 bag))
- 3 tbsp cooking oil
- 85 g / 0.19 lb soy protein ((rehydrated))
- 100 g / 0.22 lb shiitake mushroom ((rehydrated))
- 200 g / 0.44 lb lion's mane mushroom ((rehydrated))
- 400 g / 0.88 lb pearl mushrooms ((separated and washed))
- 280 g / 0.62 lb fried tofu
- 350 g / 0.77 lb vegetarian meatballs ((quartered))
- 400 g / 0.88 lb fried vegetable tofu ((halved diagonally))
- 100 g / 0.22 lb snow fungus ((rehydrated))
- 2 packet rice noodles
- bean sprouts
- Thai basil
- coriander
- sawtooth coriander
- lime
- chili
Instructions
- 1
Bring the pot to a boil and add all the stock vegetables in to cook on a low simmer for a minimum of 3 hours.
- 2
When the vegetables have softened, take everything out except for the carrots and daikon. Add the snow fungus, shiitake and lion's mane mushrooms along with the pho seasoning packet.
- 3
Heat up a pan on high heat and add 1 tbsp oil in. Add the soy protein and stir along with 1/4 tbsp vegetable stock powder. When mixed in, transfer everything into a serving dish.
- 4
Add 1 tbsp oil into the pan and pour the vegetable tofu in. Stir for 3 minutes or until lightly golden, then transfer onto a serving dish.
- 5
Pour 1 tbsp oil into the pan and add the pearl mushrooms in along with 1/4 tbsp vegetable stock powder. Stir and let it cook for 1 minute, before plating the mushrooms.Leave the liquid in the pan and pour that into the stock pot.
- 6
Season the stock with the vegan fish sauce, rock sugar, salt and vegetable stock powder, then add the vegetarian meatballs and fried tofu in. Bring it to a low simmer for 20 minutes, then turn off the heat until just before serving.
- 7
Take the snow fungus out and cut them into chunks roughly 4cm (1.6") wide, then thinly slice the lion's mane mushrooms. Set aside in serving dishes.
- 8
To serve the Pho Chay, reheat the noodles in hot water or the microwave and put it into a bowl.
- 9
Top with your favorite toppings, pour hot soup over the top and garnish with fresh herbs, chili and a squeeze of lime!