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