Homemade Vegan Pho (Pho Chay)

This is my mom’s homemade vegan pho (or pho chay) recipe that we have been making on repeat. I finally wrote it up for you guys because it’s too good not to share. It’s unbelievably cozy, comforting, aromatic, flavorful, and delicious! My mom grew up in Vietnam so she frequently made Vietnamese food for our family. Pho was something she would spend hours on making. When I asked her to make a vegan version, she quickly came up with the best recipe that is just as good, if not better, than restaurant quality.

The broth is the star of the show when it comes to making pho. This homemade broth is super flavorful thanks to the charred onions and ginger, spices, and vegetables. Don’t skip the roasting step because it adds a nice smoky flavor. The spices in the spice packet give this pho the authentic taste and there are no substitutes for it. The dried shiitake mushrooms add umami and depth of flavor to the broth, while the daikon and carrots add sweetness. Everything combined makes for the most amazing pho broth that is so tasty.

You will need fresh rice noodles for this pho. It is found in the refrigerated section of most Asian grocery stores. After you make the broth, you can add any vegetables you would like in your pho. I typically go with bok choy, broccoli, and mushrooms. I also highly recommend some pan fried tofu to add in your pho. Don’t forget the Thai basil, mint, mung bean sprouts, lime, sriracha, and hoisin sauce too! Those are all toppings you would normally eat with pho.

This homemade vegan pho is one of my favorite foods and is so nourishing. Something about the broth and noodles just makes you feel so good inside. It’s the ultimate comfort food on a cold winter day. It’s actually pretty simple to make, it just takes a little patience. You can’t rush the process, but I promise you it will be worth it! If you make it, please tag me @nutsaboutgreens on Instagram so I can see your creations!

Homemade Vegan Pho (Pho Chay)

This homemade vegan pho is so cozy, comforting, aromatic, flavorful, and delicious. The broth is absolutely amazing and easy to make at home.

Print Recipe

Ingredients

Broth

• 1 large onion, peeled and cut in half
• 2 sticks of ginger (each about 4 inches long)
• 1/2 large pot of water (I used about 6-7 cups)
• 1 (32 oz) box vegetable broth
• 1 large daikon radish, peeled and chopped into big chunks (my daikon was about 8 inches long and 2-3 inches in diameter)
• 4 carrots, peeled and chopped into 1 inch chunks
• 5 dried shiitake mushrooms
• spice packet (see below)
• 2 tsp sea salt
• 2 tsp mushroom powder seasoning
• scant 2 tsp pure organic cane sugar (or 4 rock sugar candies)

Spice Packet

• 4 star anise
• 1 tbsp whole coriander seeds
• 1 tbsp fennel seeds
• 1 cinnamon stick
• 2 dried cardamom pods
• 5 dried bay leaves

For Serving

• 16 oz fresh rice stick noodles (in the refrigerated section)
• pan fried tofu (I seasoned mine with salt, five spice powder, and a little soy sauce)
• veggies (broccoli, bok choy, king oyster mushrooms, cut up shiitake mushrooms from broth)
• toppings (Thai basil, mint, mung bean sprouts, green onion, jalapeño slices, lime wedges)
• sriracha and hoisin sauce

Instructions

• Preheat oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat. Place onion and ginger onto the baking sheet. Roast for 30 minutes to char them a little before making the broth. Don’t skip this step because it adds a lot of flavor! Once done, chop the ginger into thirds.
• While the onion and ginger are roasting, place spices in a spice bag or cheesecloth bag. Set aside. Prep the other vegetables for the broth.
• In the largest pot you have, fill half of it with water and add the roasted onion and ginger, vegetable broth, daikon, carrots, and dried mushrooms. Bring to a boil, cover, and simmer for 30 minutes.
• Then add the spice packet and simmer covered for another 30 minutes. Prep noodles and tofu while your broth is simmering. Cook noodles according to package’s instructions. I pan fried my tofu in a little bit of oil and added salt, five spice powder, and a splash of soy sauce.
• After 30 minutes, take spice packet, onion, ginger pieces, and mushrooms out. Save the mushrooms, cut off the tough stems, and slice. Set aside and top your pho with it later. (You can discard the spice packet, onion, and ginger.) Add salt, mushroom powder, and sugar to the broth. Stir and simmer for 3 minutes. Taste broth and add more salt and pepper if needed.
• Now add whatever veggies you want to use into the broth to cook. Simmer until veggies are cooked through.
• Assemble your pho bowl. First add noodles to the bowl, ladle hot soup over the noodles, add the tofu and veggies on top. Serve with lime, Thai basil, bean sprouts, sriracha, and hoisin sauce. Enjoy!

Servings: 4

Author: valeria.chao