By: Vian Lau (Vianveganhouse)
Pho Chay is a vegetarian soup based noodle.
Usually, the soup of Vietnamese pho soup broth are boiled with fruits and vegetables. Some spices are also added to make it wonderfully aromatic.
Pho is not traditionally a vegan version, the vegetarian version I will introduce to you today can definitely contain no meat but is as rich and delicious as the normal pho broth! 👍🏻
I also didn’t add any onions or scallions in this version. Therefore Strict Buddha Vegan can definitely eat them.
In this version, I’ve added a vegetable to replace the onion. When I cut it, it looks a bit like an onion. It tastes very delicious too!
Want to know which vegetable I’ve used?
Let’s keep reading 💕
When it comes to Pho, the most important component of the dish is in the broth. It involves a low simmer so the all the flavours from the ingredients can slowly released.
For the Pho soup base it does take a bit of time because it is a complex flavour.
Soup Base
We will need to include mixture of fruits and vegetables. I have chosen carrot, daikon, Kohlrabi, ginger, Asian pear, apple, rock sugar and our onion replacement “Fennel”!
To make the soup base aromatic and enter to another level, we will need toast some spices.
Spices
I've used store bought spices. Cinnamon sticks, star anise, cloves and coriander seed powder.
How To Make Vegan Pho
1. Chopped up all the carrots, daikons, gingers, apple apple, asian pear, Kohlrabi and fennel.
2. Fill a 5-quart pot with 12 cups of water, add in all the broth ingredients, and bring it to a rolling boil.
3. Toasted our spices along with gingers and some daikons Until both side are char.
Put everything inside a spice bags. You may scrape out some of the charred side on the daikons before putting it inside the soup.
4. Turn the heat to medium and let it simmer for about an hour.
Noodle
I’ve bought a store bought Pho flat noodle. Prepare the noodle as directed from your package behind. Noodle should not be too soft. After the noodle is cooked, use a colander and run cold water through it. This way is to stop the noodle’s residue heat to keep heating the noodle to make it too soft.
Toppings
I am using Firm Bean Curd and the Soy Beef as the toppings. I will have another blog showing you how I marinate the soy beef. I’ve made Satay soy beef noodle in my previous blog Which was delicious!
As for the Firm Bean Curd I simply sautéed with until golden brown then pour in some sweet soy sauce for it to soak up the sauce slowly.
To serve
Place noodles in a bowl, and ladle the hot soup over. The noodle will eventually becomes fully cooked. Garnish with toppings of your choice. I have put bean sprouts, limes and basils. Then put a bit of Vegan hot sauce Sriracha On top. Then simply Enjoy! I have made a YouTube link which you can watch it through. It has English and Chinese subtitles.
If you try this Vegan Pho, I would love to hear your feedback. You may send me pictures of your beautiful creations and i will post it at the end of my YouTube channel. Feel free to leave me a comment below. You may Send me a picture @vianvegan_toronto or Hashtag #vianveganhouse on instagram or Facebook.
Happy Cooking!
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