Deep-Umami Vegan Pho (Phở Chay)

Michelle Davis

Charring the onion and ginger before simmering them with toasted spices, dried mushrooms, and kombu produces a clear, aromatic broth with genuine depth. The noodles, fresh herbs, and garnishes go in at the table — the broth itself takes about two hours, most of it hands-off.

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Prep Time 30

Cook Time 1 10

Total Time 1 40

Course Main Course

Cuisine East / Southeast Asian

Servings bowls

Calories 595 kcal

Equipment

8-quart stockpot
Sheet pan or broiler-safe rack
Cast-iron or stainless skillet
Fine mesh strainer
Cheesecloth or tea infuser (for spices, optional)
Tongs
Chef's knife
Cutting board
Ladle
Measuring cups and spoons

Ingredients

For the Broth Base:

2 large yellow onions, halved (skins left on) choose firm, heavy onions; skins aid color when charred
1 piece fresh ginger (about 4 inches), split lengthwise look for smooth, taut skin for maximum aroma
1 lb mixed mushrooms (cremini and shiitake), roughly chopped stems included for extra umami; organic if possible
2 medium carrots, cut into large chunks sweet, fresh carrots deepen broth balance
1 small daikon radish, thick slices (optional) adds clean sweetness and body
1 piece kombu (about 4 x 4 inches) do not boil too long to avoid bitterness
10 cups water filtered if available, for a cleaner finish

For the Spice Bouquet:

4 pieces star anise fragrant backbone of pho
1 stick cinnamon (about 3 inches) Saigon cinnamon preferred for intensity
6 pieces cloves adds warm sweetness—don’t overdo
1 tbsp coriander seeds toast until nutty and aromatic
1 tsp fennel seeds for subtle sweetness and lift
2 pods green cardamom (optional) light citrusy perfume
1 tsp black peppercorns (optional) adds a gentle peppery warmth

For the Seasoning & Balance:

3 tbsp low-sodium tamari or soy sauce use tamari for gluten-free
1 tbsp coconut sugar or rock sugar balances spice and aromatics
1 tsp kosher salt, plus more to taste adjust at the end for clarity and balance
1 tbsp rice vinegar (optional) a bright finishing note if desired

For the Noodles & Proteins:

12 oz dried flat rice noodles (banh pho, size M) choose reputable Vietnamese brands for best texture
14 oz extra-firm tofu, pressed and sliced look for non-GMO; press 10–15 minutes
1 tbsp neutral oil (avocado or grapeseed) for searing tofu

For the Fresh Toppings & Garnishes:

2 cups bean sprouts, rinsed crisp and fresh
1 cup Thai basil leaves the signature herbal lift
1 cup cilantro leaves with tender stems adds verdant freshness
4 pieces scallions, thinly sliced both whites and greens
1-2 pieces jalapeños, thinly sliced adjust heat to taste
1 medium lime, cut into wedges for squeezing at the table
¼ cup vegan hoisin sauce confirm ingredients for vegan-friendly brand
2-3 tbsp Sriracha or chili sauce serve on the side

Instructions

Char the Aromatics: Position an oven rack about 6 inches from the broiler and preheat the broiler to High (about 500°F / 260°C). Place the halved onions (cut side up) and split ginger on a sheet pan and broil until well charred in spots, 8–10 minutes, turning once. You should see blistered skins and smell sweet, smoky aromas.
Alternative: Char directly over a gas flame with tongs until blackened.
Toast the Spices: In a dry skillet over medium heat (about 350°F / 175°C), toast star anise, cinnamon, cloves, coriander, fennel, cardamom, and peppercorns for 2–3 minutes until fragrant and slightly darkened; shake the pan often to prevent scorching. Transfer to a cheesecloth sachet or tea infuser if you prefer easy removal.
Build the Broth: In an 8-quart stockpot, combine water, mushrooms, carrots, daikon (optional), kombu, charred onions and ginger, and the toasted spices. Bring to a gentle boil over high heat, then immediately reduce to a bare simmer (about 190°F / 88°C). After 20 minutes, remove and discard the kombu to avoid bitterness. Stir in tamari, coconut sugar, and 1 teaspoon salt, and continue simmering gently for 40 minutes more (total simmer ~60 minutes), skimming any foam. You should end up with a clear, aromatic broth with a glossy surface.
Strain and Keep Hot: Strain the broth through a fine-mesh strainer (or strainer lined with cheesecloth) into a clean pot. Discard solids. Keep the broth at a gentle simmer for serving.
Sear the Tofu: Heat 1 tablespoon neutral oil in a skillet over medium-high heat (surface ~375–400°F / 190–205°C). Sear tofu slices 2–3 minutes per side until golden and lightly crisp.
Alternative: Bake on a lined sheet at 425°F / 220°C for 20 minutes, flipping halfway.
Prepare the Noodles: Soak rice noodles in warm water for 20–30 minutes until pliable. Bring a separate pot of water to a boil and cook the soaked noodles for 30–60 seconds until just tender but springy. Drain and briefly rinse to stop cooking. Portion noodles into 4 warmed bowls.
Final Seasoning: Taste the broth and adjust—add a splash more tamari for salt/umami, a pinch of sugar for roundness, or rice vinegar for brightness. Bring back to a brief simmer to meld, then keep hot.
Assemble: Arrange tofu over the noodles. Ladle about 2 cups of boiling-hot broth into each bowl. Top with scallions, cilantro, Thai basil, bean sprouts, and jalapeños. Serve with lime wedges, hoisin, and Sriracha on the side so diners can balance the bowl to taste. A perfect bowl will glisten with aromatic steam, herbs standing vibrant and perky, and noodles silky yet bouncy.

Notes

Michelle’s Tips:

Deeper Umami: Add a handful of dried shiitakes to the pot; remove before straining. A small piece of charred apple or parsnip adds delicate sweetness.
Speed the Char: If short on time, halve onions and sear cut-side down in a hot dry skillet until deeply browned; then add ginger slices and sear.
Crystal-Clear Broth: Avoid vigorous boiling after the initial heat-up; a gentle simmer keeps the broth clear.
Tofu Texture: For a chewier bite, freeze the tofu overnight, thaw, press, then sear.
Gluten-Free: Use tamari or coconut aminos; verify hoisin brand is gluten-free.
Salt Smart: Season the hot strained broth at the end—heat amplifies saltiness, so taste just off a simmer.
For the cleanest flavor, avoid over-reducing the broth. Keep it at a gentle simmer and adjust seasoning at the end.
Reserve a few seared mushroom slices as an additional topping if you like.

Serving Suggestions:

Warm wide bowls, mound noodles neatly, then fan tofu slices on one side. Ladle broth so it just covers the noodles and shimmers. Crown with a loose bouquet of Thai basil and cilantro, nestle bean sprouts for crunch, then dot with jalapeños. Finish with a bright lime wedge on the rim. Pair with iced jasmine tea or a crisp sparkling water with lime. A perfect bowl smells of warm spice, roasted ginger, and fresh herbs.

Culinary Context:

Pho traces its roots to northern Vietnam before blossoming into countless regional expressions. Phở chay—vegetarian/vegan pho—has long been embraced in Buddhist kitchens, celebrating clarity and balance without animal products. This version leans on traditional char and spice, with mushrooms and kombu providing respectful depth in place of beef bones.

Optional Advanced Instructions:

Make-Ahead: The broth improves overnight; chill, then reheat to a lively simmer before serving. Skim any gelled fat-like mushroom solids for an even cleaner sip.
Pressure Cooker: Combine broth ingredients (remove kombu after 10 minutes using sauté mode), then cook at High Pressure for 30 minutes; natural release 15 minutes. Strain and season to finish.
Spice Sachet: Tie spices in cheesecloth for easy removal and a pristine pour.
Batching: Double the broth and freeze in quart containers for lightning-fast future bowls.

Timing:

Prep Time: 30 minutes (0 hours 30 minutes)
Cook Time: 70 minutes (1 hour 10 minutes)
Total Time: 100 minutes (1 hour 40 minutes)

Course and Cuisine:

Course: Lunch, Dinner, Main Course

Cuisine: Vietnamese

Origin: Vietnam

Nutrition

Calories: 595kcalCarbohydrates: 115gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 1mgSodium: 2104mgPotassium: 1209mgFiber: 12gSugar: 20gVitamin A: 5742IUVitamin C: 46mgCalcium: 201mgIron: 5mg

Keyword Pho Chay, Plant-based, Vegan Pho, Vietnamese Noodle Soup

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