Equipment
Ingredients
Broth Aromatics
- 1 yellow onion, halved, skin on
- 50 g fresh ginger, halved lengthwise
- 3 star anise
- 1 cinnamon stick
- 4 whole cloves
Broth Base
- 2000 ml vegetable broth, low sodium preferred
- 30 ml soy sauce
- 15 g brown sugar
Vegetables and Protein
- 150 g carrot, peeled and julienned
- 150 g turnip, peeled and julienned
- 200 g broccoli, cut into small florets
- 200 g firm tofu, pressed and cubed
Noodles and Garnish
- 250 g rice noodles, dry, flat pho noodles preferred
- 100 g mung bean sprouts
- 15 g fresh cilantro, roughly chopped
- 15 g thai basil, leaves picked
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 401 kcal
- Protein
- 14 g
- Carbohydrates
- 80 g
- Fat
- 4 g
- Fiber
- 7 g
- Sugar
- 14 g
- Sodium
- 2122 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 783 mg
- Calcium
- 222 mg
- Iron
- 3.4 mg
- Magnesium
- 77 mg
- Phosphorus
- 279 mg
- Zinc
- 1.8 mg
- Vitamin A
- 422 mcg
- Vitamin C
- 69 mg
- Vitamin E
- 1.0 mg
- Vitamin K
- 93 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.26 mg
- Niacin
- 2.2 mg
- Folate
- 86 mcg
- Water
- 740 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the onion halves and ginger cut-side down in a dry large stockpot over medium-high heat. Char them for 5 minutes until heavily blackened. This is essential for the authentic smoky flavor.
Reduce the heat to medium. Add the star anise, cinnamon stick, and whole cloves to the pot. Toast the spices dry with the aromatics for 2 minutes until highly fragrant.
Pour the vegetable broth into the pot. Stir in the soy sauce and brown sugar. Bring to a boil, then reduce the heat to maintain a gentle simmer at roughly 90°C/195°F. Cover and let the broth infuse for 45 minutes.
While the broth simmers, place the broccoli florets in a steamer basket set over an inch of boiling water. Cover and steam for 4 minutes until tender-crisp. Remove from heat and set aside.
Bring a separate medium pot of water to a boil. Cook the rice noodles according to package instructions. Drain and immediately rinse under cold water to stop the cooking process and prevent sticking.
Carefully pour the finished broth through a fine mesh strainer into a clean pot or large bowl, discarding the solid aromatics. Return the clear broth to the stove over high heat and bring it back to a rolling boil.
Add the julienned carrots and turnips to the boiling broth. Blanch them in the broth for 2 minutes just to soften their raw bite.
Divide the cooked noodles, steamed broccoli, and cubed tofu equally among four large, deep serving bowls.
Using tongs, portion the carrots and turnips from the broth into the bowls. Ladle the boiling hot broth generously over the noodles and vegetables.
Serve immediately. Provide a communal platter with the mung bean sprouts, fresh cilantro, Thai basil, and lime wedges so diners can garnish their bowls to taste.
Chef's Notes
- To ensure a clear broth, avoid boiling the liquid vigorously during the 45-minute infusion period; a gentle simmer prevents clouding.
- Do not cook the noodles directly in the pho broth. The starch from the noodles will thicken the broth and ruin its delicate, clear consistency.
- If you want extra protein and texture, briefly pan-fry the tofu cubes in a dash of oil before assembling the bowls.
- For maximum flavor extraction, lightly crush the toasted spices with a mortar and pestle or the flat side of your knife before simmering.
Storage
Refrigerator: 4 days — Store the broth, noodles, and vegetables in separate airtight containers.
Freezer: 3 months — Only the broth should be frozen. Do not freeze the noodles, broccoli, or fresh garnishes.
Reheating: Reheat broth on the stove until boiling. Reheat noodles quickly by pouring hot water over them before assembling the bowls.
Troubleshooting
Broth tastes flat or lacks depth
Cause: The onion and ginger were not charred sufficiently, or the spices were not toasted.
Fix: Add a splash of soy sauce, a pinch of salt, and a dash of mushroom seasoning powder to boost umami.
Prevention: Allow the aromatics to deeply blacken before adding any liquid.
Noodles are mushy and breaking apart
Cause: Noodles were overcooked or left sitting in hot liquid too long before serving.
Fix: Cannot be fixed once mushy. Proceed with caution when mixing in the bowl.
Prevention: Rinse noodles with cold water immediately after boiling and keep them separate until the exact moment of serving.
Cultural Context
Pho is universally recognized as the national dish of Vietnam, traditionally prepared with beef and simmered for hours. This vegetarian adaptation, known as Pho Chay, focuses on mimicking the robust umami and warming spices of the original while honoring a plant-based diet. Root vegetables provide natural sweetness, perfectly complementing the savory broth.
