Vegetarian Pho (Phở Chay)

I made this one a long time ago, but it got lost in my draft folder.  But it’s okay because now I can post it up in time for the weather getting colder and hopefully staying cold!

I present to you pho sans meat.  This is actually not as terrifying as it might sound to you meat eaters. The soup part tastes pretty much the same, but this has tofu and veggies.  I kind of prefer this one before it’s easier to make and is healthier.  But if you reeeeally need meat in your pho, you can always refer to my chicken pho recipe.

Try it out for Meatless Monday or to impress your vegetarian friends 🙂

Vegetarian Pho (Phở Chay)
(serves 6)

3 quarts low-sodium vegetable broth
4 quarts water
1 medium onion, peeled
1 3-4 inch knob of ginger (or I used two smaller ones)
2 Pho spice packets
5 tbsp fish sauce (or 5 tbsp mushroom powder)
2 tbsp white sugar
2 lb rice noodles, cooked according to directions on the package
4 cups sliced shiitake mushrooms
3 cups bok choy
1 package firm tofu, cubed
chopped green onions, chopped cilantro, and bean sprouts to garnish

  1. Preheat oven at 350 degrees.
  2. Bring 3 quarts of water and 2 quarts of vegetable broth to a boil.  Then turn the heat to low and simmer for 30 minutes with the lid on, but place 2 wooden chopsticks or 2 wooden spoons on top of the pot so that the lid is propped up a little.  You want to let some steam come out, but not too much.
  3. Pierce the ginger with a metal knife and grill it over a gas range or on top of an electric range until it is slightly charred all around it, then add it to the pot.  Repeat with the onion.
  4. Ladle 4-6 cups of soup into a smaller pot and bring to a boil.  Cook the bok choy for a couple minutes until just cooked, then remove with a slotted spoon and set aside.  Pour cooking liquid back with the rest of the soup and allow to simmer for 3-6 hours.
  5. While soup is simmering, spray a baking sheet with oil and bake tofu cubes for 20 minutes.  Flip them over then bake for another 20 minutes.  Allow to cool and set aside.
  6. Remove the ginger and onion then strain the soup (you can use a strainer/colander with a cheesecloth, coffee filters, or paper towels).
  7. Add fish sauce and sugar.
  8. Pile the noodles, tofu, bok choy, and herbs into a bowl and add hot soup and you’re done!
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7 thoughts on “Vegetarian Pho (Phở Chay)

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