Pecan Free Vegan Vietnamese Pho Chay
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Learn more →Ingredients
4 servings
For the broth
- 1 large yellow onion, halved through the root
- 1 piece fresh ginger (about 3 inches), halved lengthwise
- 4 whole star anise
- 1 cinnamon stick (about 3 inches)
- 4 whole cloves
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 8 oz shiitake mushrooms, stems separated from caps
- 2 medium carrots, roughly chopped
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp salt
- 10 cups water
For the toppings
- 14 oz firm tofu, drained and cut into ½-inch slabs
- 1 tbsp neutral oil
- 1 tbsp soy sauce
For the noodles
- 8 oz rice noodles (banh pho, medium width)
For serving
- 2 cups bean sprouts
- 1 cup fresh thai basil leaves
- 4 green onions, thinly sliced
- 1 lime, cut into wedges
- 2 fresh red or green chiles, thinly sliced (optional)
- hoisin sauce, for serving
- sriracha, for serving
Instructions
- 1
Set your oven broiler to high (or use tongs directly over a gas burner flame). Place the onion halves and ginger cut-side up on a foil-lined baking sheet and broil 4–5 inches from the element for 8–10 minutes, turning once with tongs, until the cut surfaces are deeply charred and blackened in spots.
- 2
While the onion and ginger char, toast the spices in a dry large stockpot over medium heat — add the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds and stir constantly for 2–3 minutes, until fragrant and lightly darkened. Watch closely, as the spices can scorch quickly.
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