Shifa Score
400
Pho Chay
Vegetarian broth, rice noodles, herbs.50
Calories
(kcal)
40
Glycemic
Index
3
Protein
(gms)
2
Fiber
(gms)
Classification
ENTREE
(620)
VEGAN
(385)
VIETNAMESE
(13)
2.5k
1m
5.1k
1.9k
Description
Pho Chay is a delightful Vietnamese vegan soup, presenting an orchestra of flavors: aromatic herbs, earthy mushrooms, and savory broth. This dish is a lighter, plant-based variant of traditional pho, offering a textural harmony with rice noodles and fresh vegetables. It's a nourishing, heartwarming meal cherished for its simplicity and depth.
Recipe
Ingredients:
Rice noodles
300
Grams
Vegetable broth
2
Liters
Firm tofu
200
Grams
Carrots
2
Medium
Broccoli
1
Head
Mushrooms
150
Grams
Bean sprouts
100
Grams
Green onions
2
Stalks
Cilantro
1
Bunch
Lime
1
Soy sauce
2
Tablespoons
Hoisin sauce
1
Tablespoon
Ginger
1
Piece
Garlic cloves
3
Cinnamon stick
1
Star anise
2
Cloves
3
Salt
0
To taste
Pepper
0
To taste
Preparation steps:
1. In a large pot, boil 2 liters of water. Add 1 cinnamon stick, 3 star anise, and 2 cardamom pods for 10 minutes.
2. Add 1 sliced onion, 3 crushed cloves of garlic, and 1 thumb-sized piece of ginger, thinly sliced. Simmer for 20 minutes.
3. Strain the broth into another pot, discarding solids.
4. Add 200g of halved cherry tomatoes, 100g of sliced mushrooms, and 1 sliced carrot. Simmer for 15 minutes.
5. Cook 200g of rice noodles according to package instructions. Drain and set aside.
6. Season broth with 2 tablespoons of soy sauce, 1 tablespoon of sugar, and salt to taste.
7. Divide noodles into bowls, ladle hot broth over, and garnish with fresh basil, mint, bean sprouts, and lime wedges.
