Pho Chay
Vietnamese vegetarian pho with a fragrant broth built from star anise, cinnamon, and a paste shortcut. Rice noodles, fresh herbs, and crispy tofu finish this weeknight bowl in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 310
- Protein
- 14g
Ingredients
- 8 oz firm tofu, pressed and cubed
- 1.5 tbsp miso paste (white or chickpea)
- 3 whole star anise pods
- 1 whole cinnamon stick
- 6 oz dried rice noodles
- 1 cup fresh herbs (basil, mint, cilantro), chopped
- 1 whole lime (cut into wedges)
Instructions
- 1
Heat 4 cups water in a large pot over high until it boils, about 4 minutes.
- 2
Add star anise, cinnamon, and miso paste; stir until miso dissolves. Reduce heat to medium-low.
- 3
Simmer broth for 6 minutes until fragrant, then add rice noodles and tofu cubes.
- 4
Simmer 4 more minutes until noodles are tender and tofu is warmed through.
- 5
Divide noodles, tofu, and broth between two bowls. Top generously with fresh herbs.
- 6
Serve with lime wedges and sriracha or chili sauce on the side.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon
- chef's knife
- cutting board
- two serving bowls
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