Rye Free Vegan Vietnamese Pho Chay

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

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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
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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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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