Rich and Aromatic Vegan Pho (Pho Chay)
A deeply comforting vegan Vietnamese noodle soup featuring a complex, slow-simmered broth flavored with charred aromatics and toasted spices, served over tender rice noodles with pan-seared tofu and vibrant fresh herbs.
Equipment
- Large stockpot
- Cast iron skillet or pan
- Fine mesh strainer
- Tongs
Ingredients
Broth Aromatics & Spices
- 1 large Yellow onion — unpeeled, halved
- 1 piece (3-inch) Fresh ginger — unpeeled, halved lengthwise
- 4 whole Star anise
- 2 whole Cinnamon stick — about 3 inches each
- 4 whole Whole cloves
- 1 tablespoon Coriander seeds
- 1 teaspoon Fennel seeds
- 1 whole Black cardamom pod (optional) — optional but recommended for smoky depth
Broth Base
- 8 cups Vegetable broth — low sodium preferred
- 2 cups Water
- 6 whole Dried shiitake mushrooms — adds rich umami
- 1 cup Daikon radish — peeled and roughly chopped
- 1 large Carrot — roughly chopped
- 3 tablespoons Tamari or soy sauce — use tamari for gluten-free
- 1 tablespoon Vegan fish sauce or coconut aminos
- 1 tablespoon Organic cane sugar or rock sugar — adjust to taste
- 1 teaspoon Salt — to taste
Noodles & Toppings
- 10 ounces Flat rice noodles (Banh Pho) — medium width
- 14 ounces Firm tofu — pressed and sliced into 1/4-inch thick rectangles
- 1 tablespoon Neutral oil — for searing tofu
- 2 heads Baby bok choy (optional) — halved and lightly steamed
Garnishes
- 2 cups Mung bean sprouts
- 0.5 bunch Fresh Thai basil
- 0.5 bunch Fresh cilantro — roughly chopped
- 0.5 bunch Fresh mint (optional)
- 3 stalks Scallions — thinly sliced
- 0.5 medium Red onion — sliced paper-thin
- 2 whole Limes — cut into wedges
- 1 whole Jalapeño or Thai bird chili — thinly sliced
- 4 tablespoons Hoisin sauce — for serving
- 2 tablespoons Sriracha — for serving
Broth Aromatics & Spices
| 1 large | Yellow onion | unpeeled, halved |
| 1 piece (3-inch) | Fresh ginger | unpeeled, halved lengthwise |
| 4 whole | Star anise | |
| 2 whole | Cinnamon stick | about 3 inches each |
| 4 whole | Whole cloves | |
| 1 tablespoon | Coriander seeds | |
| 1 teaspoon | Fennel seeds | |
| 1 whole | Black cardamom pod (opt.) | optional but recommended for smoky depth |
Broth Base
| 8 cups | Vegetable broth | low sodium preferred |
| 2 cups | Water | |
| 6 whole | Dried shiitake mushrooms | adds rich umami |
| 1 cup | Daikon radish | peeled and roughly chopped |
| 1 large | Carrot | roughly chopped |
| 3 tablespoons | Tamari or soy sauce | use tamari for gluten-free |
| 1 tablespoon | Vegan fish sauce or coconut aminos | |
| 1 tablespoon | Organic cane sugar or rock sugar | adjust to taste |
| 1 teaspoon | Salt | to taste |
Noodles & Toppings
| 10 ounces | Flat rice noodles (Banh Pho) | medium width |
| 14 ounces | Firm tofu | pressed and sliced into 1/4-inch thick rectangles |
| 1 tablespoon | Neutral oil | for searing tofu |
| 2 heads | Baby bok choy (opt.) | halved and lightly steamed |
Garnishes
| 2 cups | Mung bean sprouts | |
| 0.5 bunch | Fresh Thai basil | |
| 0.5 bunch | Fresh cilantro | roughly chopped |
| 0.5 bunch | Fresh mint (opt.) | |
| 3 stalks | Scallions | thinly sliced |
| 0.5 medium | Red onion | sliced paper-thin |
| 2 whole | Limes | cut into wedges |
| 1 whole | Jalapeño or Thai bird chili | thinly sliced |
| 4 tablespoons | Hoisin sauce | for serving |
| 2 tablespoons | Sriracha | for serving |
Instructions
-
Place the unpeeled, halved onion and ginger cut-side down in a dry cast iron skillet over medium-high heat. Char for 5-7 minutes until blackened and blistered. Remove from heat, let cool slightly, and peel off the charred skins.
~10 minCharring the aromatics is crucial for authentic pho flavor. You can also do this under a broiler for 10 minutes. -
In a large dry stockpot over medium-low heat, toast the star anise, cinnamon sticks, cloves, coriander seeds, fennel seeds, and black cardamom (if using) for 2-3 minutes until highly fragrant. Stir frequently to prevent burning.
~3 minPlace the toasted spices in a spice bag or tea infuser if you prefer an easier cleanup, though straining the broth later works just fine. -
To the stockpot with the spices, add the peeled charred onion and ginger, vegetable broth, water, dried shiitake mushrooms, daikon radish, and carrot. Bring to a boil over high heat, then reduce to a gentle simmer.
~5 min -
Cover partially and simmer the broth for 45-50 minutes to allow the flavors to deepen and meld.
~50 minDo not let it boil vigorously, as a gentle simmer keeps the broth relatively clear. -
While the broth simmers, prepare the tofu. Heat the neutral oil in a skillet over medium-high heat. Pan-fry the tofu slices for 3-4 minutes per side until golden brown and crispy. Set aside.
~10 minSeason the tofu with a splash of soy sauce right at the end of cooking for extra flavor. -
Prepare the rice noodles according to package instructions (usually boiling for 4-5 minutes or soaking in hot water). Drain, rinse with cold water to stop cooking, and divide evenly among 4 large serving bowls.
~10 min -
Carefully strain the simmered broth through a fine-mesh sieve into a large bowl or another pot. Discard the solids (you can save the shiitake mushrooms to slice and add to the soup if desired).
~5 min -
Return the strained broth to the pot and place over low heat. Stir in the tamari, vegan fish sauce (or coconut aminos), sugar, and salt. Taste and adjust seasoning as needed—the broth should be slightly salty as it will dilute once added to the unseasoned noodles.
~2 min -
Assemble the bowls: Top the noodles with the pan-fried tofu, bok choy (if using), paper-thin red onion slices, and scallions. Ladle the boiling hot broth generously over the ingredients.
~3 minMake sure the broth is piping hot before pouring to lightly cook the raw onion slices. -
Serve immediately with a large communal platter of bean sprouts, fresh basil, cilantro, mint, lime wedges, sliced chilies, hoisin, and sriracha on the side so guests can customize their bowls.
~2 min
Tips & Storage
- Soaking the thinly sliced red onions in cold water for 10 minutes before serving removes their harsh bite.
- For the richest broth, you can make the broth a day in advance. The flavors will continue to develop overnight in the fridge.
- If you cannot find daikon radish, a regular turnip or extra carrots can be substituted for sweetness.
- Use high-quality vegetable broth or stock, as it makes up the foundation of the dish.
- Storage: Store the broth, noodles, and toppings in separate airtight containers in the refrigerator for up to 4 days. Reheat the broth until boiling before pouring over cold noodles to warm them through.