Pho Chay

Recently we were introduced to Vietnamese cuisine.. Strangely though I had Vietnamese friends before, i had never really tried their cuisine. Finally when we did go there, we enjoyed the meal so much that I became an instant fan. My honey too liked his food so much because it was so much like our own food. I had ordered Pho chay the vegetarian noodle soup, my honey in his usual style ordered chicken curry.. We dived into the food instantaneously and i demolished an unbelievably huge bowl of Pho Chay. Pho is actually pronounced as 'Phaa' and i was actually confused about the pronunciation initially. Nevertheless. This dish is actually a 'absolute-must-try' kind of good, on top of everything, it is simple and can be put together in no time. Last night we just had bowl fulls of this soup and it was a perfect supper on a really cold day.


you will need,

Rice noodles cooked about 2 handfuls (more if serving it for the main course)
Mixed vegetables of your choice 2 cups ( I used Mushrooms, Broccoli and Chinese Cabbage)
Scallions 10-15 diced
Vegetable broth 1 can (about 2 cups)
Coriander chopped 2 tbsp
Tofu cubes 1/2 cup
Lemon 1/2

for the stock
Water 3 cups
Ginger 1/2"crushed
Garlic 2 cloves crushed
Cloves 4-5
Cinnamon 1/2"
Star Anise 1
Bay leaf 1

  • Combine all the ingredients listed for the stock in a big pot and bring it to a boil. Simmer for about 10 minutes.
  • Pour the stock through a sieve, reserve the stock and discard the spices.
  • Combine the stock, vegetable broth and scallions. Bring everything to a boil. Combine the tofu, mushrooms and broccoli. Cook for about 8 -10 minutes till the vegetables are crisp tender.
  • Adjust salt. Stir in the noodles. Finish with the coriander and lemon juice.
  • Serve hot.
It is an excellent one pot dish. Also, it is virtually fat free.