Pho Chay

Pho is a classic Vietnamese rice noodle soup. Here’s my version of the dish! The dish consists of rice noodles in an aromatic broth. I topped mine off with grilled tofu, grilled bok toy, bean sprouts, mushrooms, and fresh herbs. This is just my choice of toppings, but you can get creative and use whatever other veggies you like! If you try it out and post to Instagram use #plantbasedartist! I’d love to see your creations 🙂

ingredients

yield: about two servings

for broth:

(note: for the spices, I used a package from an Asian supermarket which contained most of these dry spices whole along with a mesh bag. You can look for the same or simply follow the ingredient amounts provided.) 

1 cinnamon stick

3 black cardamom pods

3 licorice root slices (optional)

6 star anise pods

1 teaspoon cloves

1 teaspoon pepper corns (I used a mix of white and black)

1 teaspoon fennel seeds

1 dry red chili

6 cups water

1 cup roughly chopped daikon

1 cup roughly chopped carrots

1/2 cup roughly chopped red bell pepper

2 radishes (optional)

1 teaspoon salt

1 teaspoon coconut palm sugar (substitute preferred sweetener)

1 teaspoon low sodium soy sauce

1 teaspoon coconut aminos (substitute more low sodium soy sauce)

for pho dish:

(I’m not listing ingredient amounts here, because amounts depend on your personal preference!)

rice noodles, cooked according to package instructions (I used brown rice noodles)

grilled tofu (you can also stir fry or bake the tofu)

grilled bok choy

bean sprouts

mushrooms

chopped herbs (I used mint, cilantro, and basil)

black sesame seeds (optional, for garnish)

lime (optional, for serving)

method

prepare the broth by heating the water in a large saucepan. dry roast the spices for a couple minutes until fragrant. place the spices in a mesh bag and place the bag in the heating water (note: you can also put the spices directly into the water and strain it later). add the daikon, carrots, red bell pepper, radishes, salt, and sugar. bring to a boil, reduce to simmer, and simmer for one hour. remove the veggies or strain the broth. season the broth with soy sauce, coconut aminos, and adjust the seasoning to taste with additional sugar and salt if desired.

prepare the pho dish by placing cooked rice noodles in a bowl. top the rice noodles with tofu and veggies and pour over the broth. top with chopped cilantro, mint, and basil as well as black sesame seeds. serve with lime, soy sauce, and hot sauce if desired and enjoy!

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