Phở Chay (Vietnamese Vegetable Pho)

Ingredients

For 4 portions

• 🧅 2 medium onions
• 🪴 40g ginger
• 🌿 1 Tsp star anise
• 🌿 1 stick cinnamon
• 🌿 0.5 Tsp cloves, ground
• 🌿 1 Tsp coriander seeds
• 🥤 2,000ml tap water
• 🍆 2 cubes vegetable stock cube
• 🍄 150g shiitake mushrooms
• 🥕 1 medium carrots
• 🥣 3 Tbsp soy sauce
• 🍚 1 Tbsp sugar
• 🍜 300g rice noodles (dry)
• 🌾 300g tofu
• 🏺 1 Tbsp sunflower oil
• 🥬 200g pak choi
• 🌱 150g bean sprouts
• 🌿 15g thai basil
• 🌿 15g fresh coriander
• 🍋 2 pieces lime
• 🌶️ 1 small red chilli peppers

Method

1. Char the aromatics: cut the onions in half (skins on) and the ginger in half lengthways. Hold them over a gas flame with tongs, or put them cut side down in a dry heavy pan over high heat, for 5–8 minutes until blackened in places. This gives pho its deep, smoky sweetness. Peel off any burnt onion skin.
2. Toast the spices: in a large dry pot over medium heat, toast the star anise, cinnamon stick, cloves and coriander seeds for 1–2 minutes until fragrant.
3. Add the water, stock cubes (check they're vegan), charred onion and ginger, the stalks of the shiitake (keep the caps) and the carrot cut into chunks. Bring to the boil, then simmer gently, partly covered, for 45 minutes.
4. Strain the broth through a sieve into a clean pot and discard the solids. Stir in the soy sauce and sugar. Taste – it should be well seasoned; add a little salt or soy if needed. Keep hot.
5. Meanwhile, press the tofu dry, cut into slices and fry in the oil for 3–4 minutes each side until golden. Slice the shiitake caps. Cut the pak choi in halves or quarters.
6. Soak or cook the rice noodles according to the packet, rinse in warm water and divide between 4 deep bowls.
7. Add the shiitake caps and pak choi to the simmering broth for 2 minutes.
8. Top the noodles with the tofu, then ladle over the very hot broth, mushrooms and pak choi.
9. Serve with a plate of bean sprouts, Thai basil, coriander, lime wedges and sliced chilli so everyone can add their own at the table.