Pho Chay
Pho Chay, a Vietnamese vegetarian noodle soup, blends aromatic herbs, hearty vegetables, and delicate rice noodles in a savory broth. Perfect for comforting meals, it offers a rich taste of Vietnamese cuisine that satisfies with every flavorful spoonful.
Ingredients
- 6 cups Vegetable Broth
- 1 cup each of sliced, blanched veggies- celery, carrot, and Mushroom
- 4 cups Soaked in hot water rice noodles
- 2 Onions
- 6 Cloves garlic
- 6 inch Fresh ginger root- broken into chunks
- Lemongrass, black peppercorns, cinnamon, star anise, bay leaf and celery seed
Instructions
- Prepare the vegetables by briefly boiling them for 2 minutes, then cooling them quickly in ice water.
- Prepare the onions by slicing half into thin rings and quartering the rest.
- Cut the ginger into large chunks.
- Char the onions and ginger in a large pot over high heat until they are blackened and crispy all over.
- Add the garlic and spices, cooking for 2 minutes.
- Pour in the broth, bring to a boil, then reduce the heat and simmer for an hour.
- While the broth simmers, soften the rice noodles in boiling water as per the package instructions.
- To assemble, layer the rice noodles and blanched vegetables in large bowls. Add a few slices of raw onion (or chopped green onions).
- Pour the hot broth over the top.
- Serve the pho with raw bean sprouts, cilantro, lime wedges, and condiments like Sriracha or chili oil and hoisin sauce on the side.
Notes
- Note that these garnishes are not included in the nutritional information.