Vegan Pho (Phở Chay) 越南河粉汤

Ingredients

• 1daikon radish, cut into round cubes
• 1 largeonion, cut into wedges
• 4 slicesginger
• 1apple, cleaned and cored
• 1 earcorn
• 3carrots, cut into small chunks
• 1leek, cut into large chunks
• ½ mediumjicama, diced
• 5dried shiitake mushrooms, softened and stems removed
• 2.84 L (12 cups)water
• 1 tablespoonrock sugar
• to tasteumami seasoning of choice
• to tastesalt
• 1cinnamon stick (Cassia bark)
• 1black cardamom
• 4star anise
• 1 teaspooncloves
• 1 teaspoonwhite peppercorns
• 1 teaspoonfennel seeds
• 1 teaspooncoriander seeds
• 198 g (7 oz)tofu cubes, pan-fried and seasoned with salt
• 300 g (2 cups)mung bean sprouts
• to tastejalapeño slices
• to tastelime wedges
• a handful of eachThai basil, culantro, mint, thinly sliced onion, coriander leaves and spring onion

Instructions

1. 1

   Toast the spices

   Heat a non-stick pan and toast the spices until aromatic. Transfer them to a spice bag and set aside.

2. 2

   Char the vegetables

   Toast the daikon, onion and ginger in the pan until charred on both sides.

3. 3

   Fill the pot

   Pour 2.84 L (12 cups) of water into a 5-quart pot. Add all the soup ingredients and the spice bag, then cover with a lid.

4. 4

   Simmer the broth

   Bring the pot to a rolling boil, then reduce the heat and simmer for 1 hour. An Instant Pot can be used to reduce the cooking time.

5. 5

   Strain and season

   When the broth is ready, strain it and season to taste with umami seasoning and salt. The recipe suggests leek-based umami seasoning or mushroom seasoning.

6. 6

   Prepare the toppings

   Prepare the toppings you want to serve. The recipe uses tofu cubes pan-fried and seasoned with salt.

7. 7

   Cook and assemble

   Cook the noodles as directed. Divide them between bowls and ladle the hot soup over them.

8. 8

   Finish and serve

   Add herbs and vegetables of your choice, squeeze over lime juice and serve warm.

What is vegan phở?

Phở is a Vietnamese noodle soup traditionally served with a deeply aromatic broth, rice noodles and fresh garnishes. This plant-based version draws its flavour from vegetables and spices rather than meat.

Charred onion, daikon and ginger bring a savoury, lightly smoky base, while toasted whole spices add the familiar fragrant notes. The recipe serves the strained broth with noodles, tofu and fresh toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 7g protein, 20g carbs, 3g fat.

The listed ingredients contribute carbohydrates mainly from the vegetables, sugar and sprouts, while tofu provides most of the protein and some fat. The noodle quantity is not specified in the supplied ingredient list, so this estimate excludes noodles and will understate a complete bowl; serve with plenty of sprouts and herbs alongside the noodles for a balanced plate.

Building flavour in the broth

Toasted spices: Warm them until fragrant, not burnt, then bundle them in a spice bag so they can be removed easily after simmering.

Charred vegetables: Give the daikon, onion and ginger colour on both sides before adding them to the pot. This step adds a deeper roasted note to the broth.

The vegetables and seasoning

Vegetable base: Carrot, leek, jicama, apple, corn and shiitake join the pot to make a layered, rounded broth. The vegetables are strained out at the end, so the broth is the main result of this long simmer.

Final seasoning: Salt and umami seasoning are added after straining, which lets you adjust the broth without over-seasoning it as it reduces. Add them gradually and taste as you go.

Getting the serving texture right

Noodles: Cook them separately according to their packet directions, then put them in bowls before adding broth. This keeps the noodles from overcooking in the pot.

Toppings: Use crisp sprouts, fresh herbs and thinly sliced onion for contrast with the hot broth. Add lime at the table so its bright acidity stays fresh.

Timing and make-ahead options

The broth simmers for 1 hour after the vegetables and spices are added. Allow time beforehand to toast the spices and char the vegetables, and prepare the toppings while the broth cooks.

The broth can be made ahead and reheated; cook noodles and arrange fresh toppings just before serving. The recipe mentions an Instant Pot as an alternative but does not give a pressure-cooking time.

What to serve with phở

Serve each bowl with tofu, mung bean sprouts, herbs, jalapeño and lime so everyone can adjust the garnish. Add the herbs and lime just before eating for their freshest flavour.

Rice noodles are called for in the method, but their quantity is not included in the supplied ingredient list. Choose an amount suited to your bowls and cook it according to the packet.

Recipe notes & tips

• Toast the whole spices over moderate heat and remove them as soon as they smell aromatic.
• Char the onion, ginger and daikon on both sides to develop a more rounded broth flavour.
• Keep the spice bag intact so it is easy to lift out before straining.
• Taste the broth after straining, then add salt and umami seasoning a little at a time.
• Cook the noodles separately and assemble each bowl just before serving.
• Put lime wedges and the fresh garnishes on the table so diners can add them to taste.

Variations

• Mushroom seasoning: Use mushroom-based umami seasoning for a savoury finish.
• More heat: Add extra jalapeño slices to individual bowls.
• Herb mix: Choose among Thai basil, culantro, mint and coriander leaves to suit your taste.
• Extra tofu: Add more pan-fried, salted tofu for a heartier topping.
• Citrus finish: Offer extra lime wedges for a brighter, tangier bowl.

Common mistakes to avoid

• Burnt spices: Toast until fragrant and take them off the heat before they scorch.
• Pale aromatics: Char the daikon, onion and ginger on both sides before adding them to the pot.
• Overcooked noodles: Cook them separately and add the hot broth only when assembling.
• Oversalted broth: Season after straining and taste between additions.
• Soggy herbs: Add herbs and sprouts to the bowls just before serving.
• Missing noodle quantity: The ingredient list does not specify an amount, so choose a suitable quantity and follow the packet directions.

How to store

Refrigerate leftover strained broth in a covered container for up to 3 days, and store noodles, tofu and fresh toppings separately. Reheat the broth until steaming, then assemble with freshly prepared or reheated noodles and toppings; avoid boiling the herbs and sprouts.

Frequently asked questions