Vegetarian Phở (Phở Chay)
What I love about noodle soups I’ve had at true Vietnamese vegetarian restaurants in SoCal is they never lack in flavor. The depth, textures and umami is always there and I’m constantly impressed. This is my take on a vegetarian/vegan Phở and I’m pretty proud of this one!
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (6 Servings)
—Broth
2 YELLOW ONIONS
1 THUMB SIZE PIECE OF GINGER
1 FUJI APPLE, PEELED AND CUT IN WEDGES
1 KOREAN PEAR, PEELED AND CUT IN WEDGES
2 CARROTS, PEELED
8 OZ PIECE OF KOREAN RADISH, PEELED AND CUT IN WEDGES
1 COB OF CORN
12 DRIED SHIITAKE MUSHROOMS
3 KOREAN GREEN ONIONS, WHITES ONLY
2 TBSP SALT
1 TBSP ROCK SUGAR
1 PACK OF PHO SEASONING
3 TBSP MUSHROOM SEASONING
—Toppings
DRIED BEANCURD STICKS*
1/2 PACK OF FIRM TOFU
1 TBSP MUSHROOM SEASONING
1 TBSP SOY SAUCE
VEGETABLE OIL
GREEN ONION, CHOPPED
CILANTRO, CHOPPED
MUNG BEAN SPROUTS
LIME WEDGES
JALAPEÑOS, SLICED
SRIRACHA
HOISIN SAUCE
PHO NOODLES
*Feel free to substitute this with any topping you desire. I like “meatier” toppings to replicate textures.
Instructions
Place one yellow onion and ginger in oven and roast at 400 degrees for 1 hour.
While waiting, soak beancurd sticks in water until softened. Prep all vegetables and fruits for toppings and broth ingredients.
In a large stock pot, add peeled and halved remaining yellow onion, apple, pear, carrot, radish, corn, Shiitake mushrooms, Korean green onions, and salt. Mix and bring to a boil then simmer on medium low for 30 minutes.
Add peeled roasted onion, ginger, rock sugar, pho seasoning pack and simmer for another 30 minutes.
While waiting, drain and squeeze excess water from beancurd sticks. Add soy sauce and mushroom seasoning and marinate for 15 minutes.
Slice tofu in 1/2 in. slabs and fry in oil until golden brown, place on paper towel and season with salt.
Pan fry beancurd sticks in 2 tbsp. of oil and a few minutes and set aside.
Cook pho noodles according to instructions.
Strain broth and save Shiitake mushrooms. Slice them and set aside.
Add beancurd sticks to broth and simmer for a few minutes until softened.
Assemble bowls with noodles, tofu, beancurd, Shiitake mushrooms, broth and serve with desired toppings.