If you’re looking for a light meal or a meat-free option, try this authentic vegetarian/vegan pho made with a homemade vegetable and fruit stock.
Not vegetarian? No problem. This boneless and meatless stock still makes a great base—just add your favorite meat toppings at the end.
What is An Chay?
I’ve noticed that as people get older, they often choose to go vegetarian or vegan, also known as ăn chay in Vietnamese.
Ăn chay is influenced by Buddhism, where avoiding meat is seen as an act of compassion. For others, it’s simply a way to eat lighter and healthier.
Many Vietnamese observe a vegetarian or vegan diet on specific days of the month, like the 1st and 15th of the lunar calendar. Some do it more frequently, while others make it a daily habit.
When visiting Vietnamese temples, you’ll often find a variety of plant-based dishes being prepared and shared, and one of those dishes is typically pho chay.
What is Pho Chay?
Phở chay is the meatless version of Vietnam’s famous noodle soup. Instead of beef (Phở Bò) or chicken (Phở Gà), the broth is made entirely from vegetables and fruit.
There are many ways to create a rich stock without using meat products, and this recipe highlights some of my choice non-meat ingredients for a light yet well-balanced broth.
Served with rice noodles and fresh herbs, it’s simple to make and takes much less time than the traditional pho.
However, if you enjoy meat, this phở chay recipe still makes a great base. I’m not vegetarian. I need meat or I’ll quickly lose the will to live.
So for me who is solely making this pho recipe to satisfy the eating requirements of others, I like to add beef meatballs and thin slices of round steak to my bowl. Ladle hot broth over the rare steaks to quickly cook them and I can still enjoy a delicious but heartier bowl of pho.
What You Will Need
To make pho chay, gather the following ingredients:
- Daikon radish and Napa cabbage – These vegetables serve as the main base of the stock. Other great substitutes include regular cabbage, leeks and kohlrabi. Some recipes use Western vegetables like carrots, celery, and even corn, but I find them too fragrant, taking away from the traditional aroma of pho. However, feel free to add them if you have them on hand or prefer their aroma.
- Red dates (jujubes) – These add a natural sweetness to the stock so there’s no need for additional rock sugar like in most pho recipes. You can find the dried jujubes in many Asian supermarkets. If you can’t find jujubes, use fresh apples or jicama for that subtle sweetness.
- Dried mushrooms – I’m using dried shiitake mushrooms and dried snow fungus. The mushrooms add an earthy flavor to the stock. Another mushroom I love using is fresh king oyster mushrooms.
- Yellow onion and ginger – These aromatics that are a must-have for pho. If you don’t have yellow onions, substitute with large shallots. Ginger is an absolute must so make sure you have them.
- Pho spices – These include star anise, cinnamon, fennel, cloves, coriander seeds, and cardamom, which give the broth its signature pho aroma. Instead of using individual spices, I sometimes prefer pre-ground pho spice packets, which resemble tea bags, as a quick and easy substitute.
- Mushroom seasoning powder, salt, and optional MSG – Our seasonings to turn the vegetable stock into a flavorful vegetable pho broth.
- Flat rice noodles – Can’t have pho with noodles. I’m using the semi fresh rice noodles typically found in the refrigerated section of Vietnamese supermarkets.
- Fried tofu (optional) – For extra protein to add to the finished bowl. You can make your own fried tofu by slicing up firm tofu, seasoning them with salt and pepper and pan frying in oil until golden brown and crispy. You can also get fried tofu that are ready to go at Vietnamese delis or grocery stores.
- Thai basil, cilantro and green onions – Fresh herbs to garnish the bowl.
- Bean sprouts, lime, sliced chili, hoisin sauce, and sriracha – Classic pho toppings and condiments to customize your bowl at tableside.
How to Make It
Step 1: Char the Aromatics
Peel the yellow onions and cut in half. No need to peel the ginger, slice into thick slices and give each slice a gently smash with the flat bottom end of your knife.
Traditionally charring the aromatics is done on an open flame, but lets utilize modern conveniences for less mess.
Place the onion and ginger in the air fryer or toaster oven. Roast at 400°F for 10 minutes or until lightly charred. You can also place them on the top rack of your oven and set it on broil.
Step 2: Prepare the Stock
In a large pot, add the daikon, Napa cabbage, rehydrated red dates, shiitake mushrooms and snow fungus, and the charred yellow onions and ginger.
Add water and bring the pot to a low simmer. Simmer on medium low heat for about one hour.
Add the pho spice tea bag during the last 15 minutes of cooking. Strain the stock completely by removing the solids with a fine mesh skimmer or pouring it through a fine mesh strainer into a clean pot.
Save the snow fungus, daikon, and shiitake mushrooms as delicious toppings instead of discarding them. Slice thinly if needed.
Step 3: Make the Broth
Season the stock with mushroom seasoning powder, salt and MSG if using. Add a bit at a time until it suits your taste.
If you are using green onions, add the stem ends to the broth so it can infuse into the broth. Broth is now ready.
Step 4: Prepare the Noodles
Cook the rice noodles according to the package instructions. I’m using fresh fried noodles, so I blanch them in boiling water for about 30 seconds.
Drain the noodles in a colander in the sink and rinse with water to remove excess starch. Shake off any excess water and divide the noodles into four bowls.
Step 5: Assemble the Bowls
Add your favorite toppings (cooked daikon, shiitakes, and a piece of snow fungus). Pour the hot broth over the noodles.
Garnish with fresh herbs, such as thinly sliced green onions and roughly chopped cilantro. Add fried tofu, a handful of bean sprouts, basil leaves and a squeeze of lime. Serve with hoisin sauce and sriracha on the side and enjoy.
Storage & Reheating
The broth keeps well in the fridge for up to 5 days or in the freezer for up to a month. It’s best to reheat on the stove top to a rolling boil before ladling into noodle bowls.
Keep all the ingredients separate (noodles, garnishes, toppings) and combine them in a bowl only when ready to eat.
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Description
A hearty vegetarian or vegan pho (phở chay) with a rich vegetable broth—perfect for a light meal or meat-free days.
Vegetable Stock
Broth Seasonings
Noodles & Fried Tofu
Herbs/Condiments (Optional)
- Char the Aromatics: Peel the yellow onions and cut in half. No need to peel the ginger, slice into thick slices and give each slice a gently smash with the bottom end of your knife. Place them the air fryer or toaster oven for 400°F for 10 minutes or until lightly charred. You can also place them on the top rack of your oven and set it on broil.
- Prepare the Stock: In a large pot, add the daikon, Napa cabbage, rehydrated red dates, shiitake mushrooms and snow fungus, and the charred yellow onions and ginger. Add water and bring the pot to a low simmer. Simmer on medium low heat for about one hour. Add the pho spice tea bag during the last 15 minutes of cooking. Strain the stock completely by removing the solids with a mesh skimmer or pouring it through a fine mesh strainer into a clean pot. If preferred, save the snow fungus, daikon, and shiitake mushrooms as delicious toppings instead of discarding them.
- Make the Broth: Season the stock with mushroom seasoning powder, salt and MSG if using. Add a bit at a time until it suits your taste. If you are using green onions, add the stem ends.
- Prepare the Noodles: Bring a medium pot of water to a rolling boil, then add the whole package and blanch for about 30 seconds. If cooking a single portion, blanch only the amount needed for one serving. Drain the noodles in a colander, rinse with water to remove excess starch, and shake off any excess water. Divide the noodles into bowls.
- Assemble the Bowls: Add your favorite toppings (cooked daikon, shiitakes, a piece of snow fungus and/or fried tofu) to each bowl. Add hot broth. Garnish with fresh herbs if using. Add a handful of bean sprouts, basil leaves and a squeeze of lime. Serve with hoisin sauce and sriracha on the side and enjoy.
Notes
To rehydrate the dried jujubes, snow fungus, and shiitakes, soak them in plenty of water until softened (at least 3 hours or overnight). Hot water will speed up the process. Drain and rinse them until the water runs clear, then squeeze lightly to get rid of excess moisture. They’re now ready to use.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: entree
- Method: stove top
- Cuisine: Asian, Vietnamese