Phở Chay

Nutrition · per serving

Steps

1. 1

   Put a large saucepan over medium-high heat. Place the onion, cut side down, and the ginger, cut side down, into the dry pan and char for 3-4 minutes until lightly blackened in spots; this gives the broth the classic pho depth without a long simmer. Remove briefly to a plate.

   1 medium (150 g) onion, halved40 g ginger, halved lengthwise
2. 2

   In the same pan, add the star anise, cinnamon stick, cloves, and coriander seeds. Toast for 30-45 seconds until fragrant, shaking the pan so they do not scorch.

   2 whole star anise1 small cinnamon stick2 cloves1 tsp coriander seeds
3. 3

   Add the water, charred onion, charred ginger, dried shiitake mushrooms, king oyster mushrooms, soy sauce, light brown sugar, and fine salt. Bring to a boil, then lower to a lively simmer and cook for 20 minutes. The broth should smell sweetly spiced and mushroomy, and the king oyster mushrooms should be tender.

   1.6 litres water1 medium (150 g) onion, halved40 g ginger, halved lengthwise20 g dried shiitake mushrooms200 g king oyster mushrooms, thickly sliced2 tbsp soy sauce2 tsp light brown sugar1 tsp fine salt
4. 4

   While the broth simmers, pat the tofu dry and slice into bite-size slabs. Heat a frying pan over medium-high heat with the neutral oil, then sear the tofu for 2-3 minutes per side until golden. A good crust helps the tofu keep its shape in the hot soup.

   200 g firm tofu1 tbsp neutral oil
5. 5

   Bring a separate pot of water to the boil and soak or cook the rice noodles according to the packet until just tender, usually 4-6 minutes. Drain and rinse briefly with warm water to prevent sticking; do not overcook, as they will soften more in the bowl.

   140 g dry rice noodles
6. 6

   Strain the broth into a clean pot, pressing gently on the shiitake to extract their flavour. Return the sliced king oyster mushrooms to the broth and discard the onion, ginger, shiitake, and whole spices. Taste and adjust with a little more salt or soy sauce if needed.

   20 g dried shiitake mushrooms200 g king oyster mushrooms, thickly sliced
7. 7

   Divide the cooked rice noodles between 2 large bowls. Top with the seared tofu, then ladle over the very hot broth and mushrooms so the noodles warm through completely.

   140 g dry rice noodles200 g firm tofu200 g king oyster mushrooms, thickly sliced
8. 8

   Finish each bowl with spring onions, fresh coriander, bean sprouts, lime wedges, red chilli, Thai basil, and a light sprinkle of black pepper. Serve immediately, encouraging diners to add lime and herbs to taste at the table.

   2 spring onions, thinly sliced15 g fresh coriander leaves100 g bean sprouts1 lime, cut into wedges1 small red chilli, thinly sliced10 g Thai basil leaves1/4 tsp ground black pepper

Origin & History

Phở chay is the vegetarian form of Vietnam’s iconic noodle soup, developed both in Buddhist cooking traditions and in modern urban kitchens seeking a meat-free version of phở. While beef pho is the most internationally known, vegetarian pho relies on careful charring, warm spices, and umami-rich mushrooms to create a fragrant, satisfying broth.