Mum's Vegetarian Phở Is Like No Other! (Phở Chay)

Enjoy Phở Chay, the vegetarian version of Vietnamese Phở. The broth boasts iconic flavors infused with spices like star anise and cinnamon!

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https://www.wokandkin.com/pho-chay-ve...

🧵 EQUIPMENT 🧵
• A large pot

🥣 INGREDIENTS 🥣
FOR THE STOCK
• 5 L / 21 US cup water
• 900 g / 2 lb cabbage
• 200 g / 0.44 lb Chinese cabbage
• 1 kg / 2.2 lb chayote (peeled and quartered)
• 400 g / 0.88 lb daikon (peeled and cut into large chunks)
• 450 g / 1 lb celery
• 550 g / 1.2 lb carrots (peeled and cut into large chunks)
• 350 g / 0.77 lb jicama (peeled and cut into large chunks)

STOCK SEASONING
• 5 tbsp vegan fish sauce (we get it from the local Asian supermarket)
• 35 g / 0.08 lb rock sugar
• 2 tsp salt (or to taste)
• 2 tbsp vegetable stock powder (reserve 1/2 tbsp for stir frying the toppings)
• 30 g / 0.07 lb Phở Chay spices (roughly 1 bag)

FOR THE TOPPINGS
• 3 tbsp cooking oil
• 85 g / 0.19 lb soy protein (rehydrated)
• 100 g / 0.22 lb shiitake mushroom (rehydrated)
• 200 g / 0.44 lb lion's mane mushroom (rehydrated)
• 400 g / 0.88 lb pearl mushrooms (separated and washed)
• 280 g / 0.62 lb fried tofu
• 350 g / 0.77 lb vegetarian meatballs (quartered)
• 400 g / 0.88 lb fried vegetable tofu (halved diagonally)
• 100 g / 0.22 lb snow fungus (rehydrated)

FOR THE NOODLES AND GARNISH
• 2 packet rice noodles
• bean sprouts
• Thai basil
• coriander
• sawtooth coriander
• lime
• chili

👩‍🍳 INSTRUCTIONS 👨‍🍳
1. Bring the pot to a boil and add all the stock vegetables in to cook on a low simmer for a minimum of 3 hours.

2. When the vegetables have softened, take everything out except for the carrots and daikon. Add the snow fungus, shiitake and lion's mane mushrooms along with the Phở seasoning packet.

3. Heat up a pan on high heat and add 1 tbsp oil in. Add the soy protein and stir along with 1/4 tbsp vegetable stock powder. When mixed in, transfer everything into a serving dish.

4. Add 1 tbsp oil into the pan and pour the vegetable tofu in. Stir for 3 minutes or until lightly golden, then transfer onto a serving dish.

5. Pour 1 tbsp oil into the pan and add the pearl mushrooms in along with 1/4 tbsp vegetable stock powder. Stir and let it cook for 1 minute, before plating the mushrooms.

6. Leave the liquid in the pan and pour that into the stock pot.

7. Season the stock with the vegan fish sauce, rock sugar, salt and vegetable stock powder, then add the vegetarian meatballs and fried tofu in. Bring it to a low simmer for 20 minutes, then turn off the heat until just before serving.

8. Take the snow fungus out and cut them into chunks roughly 4cm (1.6") wide, then thinly slice the lion's mane mushrooms. Set aside in serving dishes.

9. To serve the Phở Chay, reheat the noodles in hot water or the microwave and put it into a bowl.

10. Top with your favorite toppings, pour hot soup over the top and garnish with fresh herbs, chili and a squeeze of lime!

🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:27 - Making the stock
1:29 - Seasoning the stock
1:40 - The toppings
2:30 - Cooking the toppings
2:37 - Preparing the mushrooms
2:43 - Cooking the noodles
2:54 - How to serve Phở Chay
3:16 - Vegetarian dipping sauce
3:26 - Tips for the best results
3:47 - Let's enjoy the memories!

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The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
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🙏 SPECIAL THANKS 🙏
▸ Vegetarian Phở (Phở Chay) recipe by Mum
▸ Produced and Edited by Jeannette Ta
▸ Epidemic Sound Track: https://www.epidemicsound.com/track/U...