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Hanoi Phở Chay

Vietnamese · Vietnam · Southeast Asia

Hanoi Phở Chay

A clear star-anise broth poured over rice noodles, tofu, and mushrooms, with a forest of herbs at the table.

1 hr 55 min Weekend Magazine kitchen
VegetarianVeganDairy-freeGluten-free

Phở chay is the temple and home version of Vietnam’s national bowl — the same star anise, cinnamon, and charred onion, built on vegetables and mushrooms instead of bones. Northern bowls stay spare. Make the broth on a slow afternoon; eat it for breakfast the way Hanoi does, with more herbs than you think you need.

Ingredients

6
  • onion2, charred
  • ginger1 large knob, charred
  • carrot2
  • daikon or additional carrot1
  • dried shiitake10
  • star anise4
  • cinnamon stick1
  • soy sauce3 tbsp
  • rice noodles500 g
  • firm tofu400 g
  • fresh mushrooms200 g
  • herbs, lime, chili, bean sproutsto serve

Method

  1. 1

    Char onion and ginger until black in spots. Simmer with carrot, daikon, and soaked shiitake 1 hour. Add spices in the last 20 minutes.

  2. 2

    Strain. Season the broth with soy, a little sugar, and salt. It should be clear and fragrant, not muddy.

  3. 3

    Pan-sear tofu. Sauté fresh mushrooms.

  4. 4

    Blanch noodles. Lay tofu and mushrooms in the bowl. Ladle boiling broth over.

  5. 5

    Table: Thai basil, sawtooth if you have it, lime, chili, hoisin.

Cook from what you have