What does pho chay mean?

“Chay” refers to vegetarian food prepared according to Vietnamese Buddhist practice. Pho chay is simply the vegan or vegetarian version of pho.

What’s the best noodle to use?

Dried rice sticks are convenient and store well, while fresh rice noodles taste amazing but are usually found at Asian groceries (refrigerated section). Plan on about 2 oz dried noodles (or 3 oz fresh) per person .

Can I make it without daikon or giant Asian green onion?

Yes. For daikon, substitute an extra onion or a carrot to add sweetness. If you don’t have giant Asian green onion (which looks like a leek but has a stronger onion flavor and is used in many Korean and Vietnamese broths), replace one with 2–3 regular green onions.

Can I make ahead or freeze pho?

The broth can be made ahead and refrigerated for 3 days or frozen for up to 2 months. Store noodles and toppings separately, and when reheating, boil the broth until hot, then pour it over freshly cooked noodles and toppings.

Easy Homemade Vegan Pho (Pho Chay)

Name: Easy Homemade Vegan Pho (Pho Chay) Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Vietnamese
Ingredients: 1 large onion, peeled and quartered; 1 giant green onion (or 2–3 regular green onions), cut into large pieces; 2–3 inches ginger, peeled and cut into pieces; 14 cups water; 1 daikon (about 500–600 g), cut into large chunks (or substitute 1 extra onion and 1 carrot); 4 bay leaves; 10 dried shiitake mushrooms; 3–4 teaspoons salt; 3 star anise; 1 teaspoon coriander seeds; 1 teaspoon fennel seeds; 2 cinnamon sticks; 1 teaspoon cloves; 1 teaspoon peppercorns; 1 tablespoon Yondu (optional, or substitute soy sauce); 8 to 12 oz Rice noodles, cooked just before serving (about 2 oz of noodle per person); Vegetables and herbs: baby bok choy, bean sprouts, green onion, jalapeño, lime wedges, Thai basil, mint, cilantro; Optional toppings: seitan slices, sautéed mushrooms, tofu; Condiments: sambal oelek, sriracha, hoisin sauce

Easy Homemade Vegan Pho (Pho Chay) Recipe

Bowl of vegan pho (pho chay) with rice noodles, seitan slices, bean sprouts, jalapeños, lime wedge, and chopsticks on the side.

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This vegan pho (pho chay) features a rich homemade broth, fresh herbs, and rice noodles. A cozy, plant-based twist on the classic soup.

Author: George
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 4 to 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Vietnamese
Diet: Vegan

Ingredients

Scale

For the broth

1 large onion, peeled and quartered
1 giant green onion (or 2–3 regular green onions), cut into large pieces
2–3 inches ginger, peeled and cut into pieces
14 cups water
1 daikon (about 500–600 g), cut into large chunks (or substitute 1 extra onion and 1 carrot)
4 bay leaves
10 dried shiitake mushrooms
3–4 teaspoons salt
3 star anise
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 cinnamon sticks
1 teaspoon cloves
1 teaspoon peppercorns
1 tablespoon Yondu (optional, or substitute soy sauce)

For serving:

8 to 12 oz Rice noodles, cooked just before serving (about 2 oz of noodle per person)
Vegetables and herbs: baby bok choy, bean sprouts, green onion, jalapeño, lime wedges, Thai basil, mint, cilantro
Optional toppings: seitan slices, sautéed mushrooms, tofu
Condiments: sambal oelek, sriracha, hoisin sauce

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Instructions

Make the broth base: Add water, bay leaves, daikon (or onion and carrot substitute), and dried shiitake mushrooms to a large pot. Bring to a boil.
Char the aromatics: While the broth is coming to a boil, place the onion, green onion, and ginger in an air fryer at 400°F for 10 minutes (or broil until charred). Add to the pot.
Simmer: Once the broth reaches a boil, add salt. Reduce the heat, cover, and simmer for 1 hour.
Add spices: Place star anise, coriander, fennel, cinnamon, cloves, and peppercorns in a spice bag or cheesecloth. Add to the pot and simmer for 15 minutes. (For stronger flavor, extend to 30–45 minutes.)
Strain and season: Remove aromatics and spices. Taste and adjust seasoning, adding Yondu or soy sauce if desired.
Serve: Ladle hot broth over freshly cooked rice noodles. Add vegetables, herbs, and toppings of choice. Serve with condiments on the side.

Notes

Season the broth slightly on the salty side so it balances with plain noodles and toppings.
Cook noodles fresh right before serving to prevent clumping.
Store broth, noodles, and toppings separately. Broth can be frozen for up to 2 months.

Find it online: https://www.myeclecticbites.com/homemade-pho-chay-vegan-pho-recipe/