Name: Vietnamese Vegetarian Pho (Phở Chay)
Total time: 60 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: flat rice noodles Rice noodles (dry); 6⅔ cups Vegetable stock (no onion–garlic, home-made); charred, sliced Ginger, fresh; 2 star anise Star anise / Sichuan pepper / five-spice; 1 stick Cinnamon; 3 Clove; 1 tsp Coriander seed / powder; 1 tsp Fennel (saunf); for broth Carrot; daikon for broth Radish (mooli); 1½ tbsp Soy sauce / tamari (gluten-free); sliced Tofu, firm; blanched Mung bean sprouts; Thai basil, coriander, mint Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon); lime wedges Lemon juice

Method

How to cook it

Step 1: Char ginger in a dry pan; toast star anise, cinnamon, clove, coriander and fennel.
Step 2: Simmer stock with spices, ginger, carrot and daikon 40 minutes; strain; season with soy.
Step 3: Soak or boil noodles until soft.
Step 4: Bowl noodles and tofu; pour boiling broth; add blanched sprouts, herbs and lime.

Nutrition

Per serving, estimated

320kcal

Energy

14g

Protein

5.1g

Fat

54.8g

Carbohydrate

4.8g

Fibre

0.9g

Salt

Low salt · 0.9 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Vietnamese Vegetarian Pho (Phở Chay)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

How we made it Ayurvedic

Appears in

Related recipes & Indian cousins

Japchae — Glass Noodles with Vegetables (Egg-free)

Warm Soba in Kombu Broth with Spinach

Kake Udon with Kabocha & Ginger

Soft Rice Noodles with Gai Lan (Pad See Ew-style)

Makar Sankranti Moong–Rice Vegetable Khichdi

Vegetable Dalia Khichdi

Variations & further ideas

More from Noodles

Japchae — Glass Noodles with Vegetables (Egg-free)

Warm Soba in Kombu Broth with Spinach

Kake Udon with Kabocha & Ginger

Soft Rice Noodles with Gai Lan (Pad See Ew-style)

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice noodles (dry)	flat rice noodles	200 g	1000 g
Vegetable stock (no onion–garlic, home-made)	6⅔ cups	1600 ml	8000 ml
Ginger, fresh	charred, sliced	30 g	150 g
Star anise / Sichuan pepper / five-spice	2 star anise	1 g	5 g
Cinnamon	1 stick	1 g	5 g
Clove	3	0.3 g	1.5 g
Coriander seed / powder	1 tsp	2 g	10 g
Fennel (saunf)	1 tsp	2 g	10 g
Carrot	for broth	150 g	750 g
Radish (mooli)	daikon for broth	150 g	750 g
Soy sauce / tamari (gluten-free)	1½ tbsp	25 ml	125 ml
Tofu, firm	sliced	200 g	1000 g
Mung bean sprouts	blanched	100 g	500 g
Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon)	Thai basil, coriander, mint	15 g	75 g
Lemon juice	lime wedges	20 ml	100 ml