Recipe: Cook this traditional Vietnamese pho chay at home
Pho chay, the vegetarian version of Vietnam's iconic noodle soup, offers a flavorful and aromatic experience. Originating from the early 20th century in Northern Vietnam, Pho became a staple across the country and globally. Pho Chay adapts the recipe to cater to vegetarians without compromising on taste, using spices and umami-rich vegetables. Let's get cooking and bring this Vietnamese classic to your kitchen.
Gather the following ingredients
Assemble eight cups of vegetable broth, one halved onion, four smashed garlic cloves, a two-inch ginger slice, two cinnamon sticks, star anise, three cloves, one cardamom pod, and a tablespoon of soy sauce. Also needed are 200 gm of rice noodles, one cup of shiitake mushrooms, one cup of chopped bok choy, herbs like cilantro or basil, bean sprouts, and lime wedges for garnish.
Prepare the aromatic broth
Begin by charring the onion and ginger either over an open flame or in a broiler until they're slightly blackened. This adds depth to the broth. In a large pot over medium heat, add these charred ingredients along with garlic, cinnamon sticks, star anise, cloves, and cardamom pod. Toast for about two minutes or until fragrant.
Simmer the broth
Pour in eight cups of vegetable broth to the pot with toasted spices. Bring to a boil then reduce heat to low and let it simmer for 30 minutes. This allows the flavors to infuse into the broth. After simmering, strain out all solids leaving only the clear broth. Stir in one tablespoon of soy sauce for that umami flavor.
Cook noodles and vegetables
While the broth simmers, attend to the rice noodles, soaking them in hot water as per the package's directions until they're tender but firm. In a separate skillet, saute shiitake mushrooms until they turn a nice golden brown. Then, add bok choy, cooking it until it wilts. Keep these prepared toppings aside for garnishing your pho chay later.
Assemble and serve
To serve pho chay, divide cooked noodles among bowls. Ladle hot broth over noodles ensuring it covers them well. Top with sauteed mushrooms and bok choy. Garnish with generous amounts of fresh herbs like cilantro or basil leaves and bean sprouts. Serve immediately with lime wedges on the side for squeezing into the soup as per taste preference.
