Phở Chay (Vegetarian Pho)

Ingredients

Quantities are for one portion.

• 1cinnamon stick
• 10 gfresh ginger, thick slices
• 120 gfirm tofu, cubed
• 50 gbean sprouts
• 500 mlvegetable stock
• 1 tbsphoisin sauce
• 1onion, halved
• 10 gfresh coriander
• 100 gflat rice noodles (dry weight)
• 1 tbspvegetable oil
• 10 gfresh Thai basil
• 20 mlsoy sauce
• 2star anises
• 0.5lime

Method

1. Char the halved onion and thick ginger slices directly in a dry pan over high heat until blackened on the edges.
2. In a large pot, lightly toast the cinnamon stick and star anise until fragrant, then pour in the vegetable stock, soy sauce, charred onion, and ginger, simmering for twenty minutes.
3. Meanwhile, heat the vegetable oil in a pan and fry the tofu cubes until golden on all sides.
4. Soak the flat rice noodles in boiling water according to the packet instructions until tender, then drain and place in a large serving bowl.
5. Strain the hot, fragrant broth directly over the noodles in the bowl, discarding the solid aromatics.
6. Top the soup with the fried tofu, bean sprouts, fresh Thai basil, and coriander, serving with a squeeze of lime and hoisin sauce on the side.