If you’re looking for a light meal or meatless option, try this authentic vegetarian/vegan pho, made with homemade vegetables and fruit stocks.
Are you a vegetarian? no problem. This boneless, meatless stock still makes a great base. Finally, add your favorite meat toppings.
What is Chai?
As people age, they often find themselves choosing to go to vegetarians and vegans, also known as Vietnamese people.
“Avoiding the meat” is influenced by Buddhism, which is influenced by Buddhism. For others, it’s simply a lighter and healthier way to eat.
Many Vietnamese observe vegetarian or vegan diets on certain days of the month, like the first and 15th of the month. Some do it more frequently, while others make it a daily habit.
When visiting temples in Vietnam, a variety of plant-based dishes are often prepared and shared, and one of those dishes is usually Pho Chay.
What is Pho Chay?
PhởChay is a meatless version of Vietnam’s famous noodle soup. Instead of beef (Phởbò) or chicken (Phởgà), the soup is made entirely with vegetables and fruits.
There are many ways to create a wealth of stock without using meat products. This recipe highlights some of the ingredients I have not selected but have not selected for a balanced soup.
Served with rice noodles and fresh herbs, it is easy to make and takes much less time than traditional PHO.
However, if you enjoy meat, this PhởChay recipe is still a great base. I’m not a vegetarian. I need meat. Otherwise, you will soon lose your will to live.
So, for me, who is creating this PHO recipe to meet other people’s dietary requirements, I want to add beef meatballs and thin slices of round steak to the bowl. Ladle hot soup over the rare steak and cook immediately, but I still enjoy a bowl of pho, which is tasty but hearty.
What you need
To make Pho Chay, collect the following ingredients:
Daikon Radish and Napa Cabbage – these vegetables serve as the main base of inventory. Other great alternatives include regular cabbage, green onions and kohlrabi. Some recipes use western vegetables such as carrots, celery and corn, but I find them too fragrant, robbing the traditional aroma of Pho. However, if you have it on hand or prefer a scent, feel free to add it. Red Dates (Jujubes) – These add natural sweetness to the stock, so you don’t need any additional rock sugar like most Pho recipes. You can find dried jujubes in many Asian supermarkets. If you can’t find Jujubes, use fresh apples or Jicama for their subtle sweetness. Dried Mushrooms – I use dried sea ith mushrooms and dried snow removal bacteria. Mushrooms add a rustic flavour to your stock. Another mushroom I use is the fresh King Oyster mushroom. Yellow onions and inger – these aromatics are essential for pho. If you don’t have yellow onions, replace the larger shallots. Ginger is absolutely necessary, so make sure you have them. Pho Spices – These include star anise, cinnamon, fennel, cloves, coriander seeds, and cardamom. Instead of using individual spices, I sometimes prefer the previous ground for spice packet as a quick and easy alternative similar to tea bags. Mushroom seasoning powder, salt and optional MSG – seasoning that turns vegetable stock into flavorful vegetable force soup. Flat Rice Noodles – Can’t have pho with noodles. I usually use semi-fresh rice noodles in the refrigerated section of a Vietnamese supermarket. Fried Tofu (Optional) – To add additional protein to the finished bowl. You can slice the firm tofu, season with salt and pepper, deep-fried in a pan, and make your own fried tofu until golden brown and crispy. You can also get fried tofu that is ready to go to Vietnamese delis and grocery stores. Thai basil, coriander and green onions – fresh herbs garnishing in a bowl. Bean sprouts, lime, sliced chili, huicin sauce, sriracha – classic fortppings and seasonings customize the bowl on the table.
How to make it
Step 1: Charge aromatics
Peel the yellow onion and cut in half. There is no need to peel off the inger, slice into thick slices, and gently bump into each slice with the flat bottom edge of the knife.
Traditionally aromatic carbonization occurs in open flames, but modern conveniences can be exploited to bring about less confusion.
Place the onion and ginger in an air fryer or toaster oven. Roast at 400°F for 10 minutes or until lightly burnt. You can also place it on the top rack of the oven and set it for baking.
Step 2: Prepare stock
In a large pot, add radish, napa cabbage, rehydrated red dates, sea ith mushrooms and snow fungus, burnt yellow onions and ginger.
Add water and bring the pot to a low boil. Simmer over medium heat for about 1 hour.
For the final 15 minutes of cooking, add the pho spice tea bag. Completely distort the stock by removing solids with a fine mesh skimmer or pouring it into a clean pot via a fine mesh strainer.
Store snow fungus, radish, and shiitake mushrooms as delicious toppings rather than throwing them away. Slice thinly if necessary.
Step 3: Make the soup
If using, season the stock with mushroom seasoning powder, salt and MSG. Add a little at a time until it suits your taste.
If you are using green onions, add the edges of the stems to the soup so that you can infuse it into the soup. The soup is ready.
Step 4: Prepare the noodles
Cook the rice noodles according to the package instructions. I use fresh fried noodles so I blanch them in boiling water for about 30 seconds.
Drain the colander noodles from the sink, rinse with water to remove excess starch. Shake away any excess water and divide the noodles into 4 bowls.
Step 5: Assemble the bowl
Add your favorite toppings (pre-cooked radish, shiitakes, snow fungus). Pour hot soup over the noodles.
Garnish with fresh herbs, such as thinly sliced green onions and roughly chopped coriander. Add fried tofu, a handful of bean sprouts, basil leaves and squeezes of lime. Serve with huicin sauce and sriracha next to it.
Storage and reheat
Keep the soup well in the fridge for up to 5 days and in the freezer for up to 1 month. It is best to reheat on the stove. Bring it to a boil before ladleing into the bowl of noodles.
Make all ingredients separate (noodles, garnishes, toppings) and combine them in a bowl only when they are ready to eat.
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explanation
Hearty vegetarian or vegan Pho (PhởChay) with rich vegetable soup – perfect for light meals or meatless days.
Vegetable stock
Soup seasoning
Noodles and fried tofu
Herbs/Seasonings (Optional)
Charge aromatics: Peel off the yellow onion and cut in half. There is no need to peel off the inger, slice into thick slices, and gently grind each slice with the bottom edge of the knife. Place the air fryer or toaster oven for 10 minutes or at 400°F until lightly carbonized. You can also place it on the top rack of the oven and set it for baking. Prepare stock: In a large pot, add radish, napa cabbage, rehydrated red dates, shiitake mushrooms and snow fungus, burnt yellow onions and ginger. Add water and bring the pot to a low boil. Simmer over medium heat for about 1 hour. For the final 15 minutes of cooking, add the pho spice tea bag. Completely distort the stock by removing solids with a mesh skimmer or pouring it into a clean pot through a fine mesh strainer. If necessary, store snow fungus, radish, and shitake mushrooms as delicious toppings rather than throwing them away. Make the soup: If using, season the stock with mushroom seasoning powder, salt and MSG. Add a little at a time until it suits your taste. If you are using green onions, add the edges of the stems. Prepare the noodles. Slowly boil medium water and then add the whole package and brunch for about 30 seconds. If you are cooking a single portion, brunch only the amount you need for each meal. Drain the noodles with a colander, rinse with water, remove any excess starch and sprinkle with excess water. Divide the noodles into bowls. Assemble the bowl: Add your favorite toppings (pre-cooked radish, shiitakes, snow fungus, and/or fried tofu) to each bowl. Add hot soup. If used, garnish with fresh herbs. Add a handful of bean shoots, basil leaves and squeezes of lime. Serve with huicin sauce and sriracha next to it.
Note
To rehydrate dry jujubu, snow fungus, and shiitake, soak in sufficient water until soft (at least 3 hours or overnight). Hot water speeds up the process. Drain and rinse until the water is clear, then gently squeeze to remove any excess moisture. They are ready to use now.
Preparation time: 10 minutesCooking time: 1 hourcategory: Appetizersmethod: Stove topcooking: Asian and Vietnamese people
(TagStoTRASSLATE)Vegan (T)Vegetarian
