Phở Chay

Ingredients

Instructions

1. 1

   Put a large saucepan over medium-high heat. Place the onion, cut side down, and the ginger, cut side down, into the dry pan and char for 3-4 minutes until lightly blackened in spots; this gives the broth the classic pho depth without a long simmer. Remove briefly to a plate.

2. 2

   In the same pan, add the star anise, cinnamon stick, cloves, and coriander seeds. Toast for 30-45 seconds until fragrant, shaking the pan so they do not scorch.

3. 3

   Add the water, charred onion, charred ginger, dried shiitake mushrooms, king oyster mushrooms, soy sauce, light brown sugar, and fine salt. Bring to a boil, then lower to a lively simmer and cook for 20 minutes. The broth should smell sweetly spiced and mushroomy, and the king oyster mushrooms should be tender.

4. 4

   While the broth simmers, pat the tofu dry and slice into bite-size slabs. Heat a frying pan over medium-high heat with the neutral oil, then sear the tofu for 2-3 minutes per side until golden. A good crust helps the tofu keep its shape in the hot soup.

5. 5

   Bring a separate pot of water to the boil and soak or cook the rice noodles according to the packet until just tender, usually 4-6 minutes. Drain and rinse briefly with warm water to prevent sticking; do not overcook, as they will soften more in the bowl.

6. 6

   Strain the broth into a clean pot, pressing gently on the shiitake to extract their flavour. Return the sliced king oyster mushrooms to the broth and discard the onion, ginger, shiitake, and whole spices. Taste and adjust with a little more salt or soy sauce if needed.

7. 7

   Divide the cooked rice noodles between 2 large bowls. Top with the seared tofu, then ladle over the very hot broth and mushrooms so the noodles warm through completely.

8. 8

   Finish each bowl with spring onions, fresh coriander, bean sprouts, lime wedges, red chilli, Thai basil, and a light sprinkle of black pepper. Serve immediately, encouraging diners to add lime and herbs to taste at the table.

Nutrition per serving

Notes

• •For a deeper broth within the time limit, use a wide pot so the onion and ginger char efficiently and the liquid returns to a simmer quickly.
• •If you prefer a richer savoury note, add 1 extra dried shiitake or a small splash more soy sauce at the end rather than more salt.
• •To make serving easier, warm the bowls with hot water before assembling so the soup stays hotter longer.
• •You can swap bean sprouts for shredded napa cabbage if sprouts are unavailable, but add the cabbage directly to the hot broth for 30 seconds before serving.

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