Vietnamese Pho Chay Recipe - Vegetarian Take On Vietnam's National Dish

Impulsive Culinarian’s Vietnamese Vegetarian Pho Chay Recipe

Broth Ingredients
  • 4 large Parsnips
  • 2 large Russet Potatoes
  • 1 large Rutabaga
  • 3 medium Yellow Onions
  • 2 Leeks
  • 4 liters Water


Spice Ingredients
  • 1 large chunk (2″ to 3″) Fresh Ginger
  • 2 tbsp Coriander Seeds
  • 1 tbsp Fennel Seeds
  • 4 Star Anise
  • 4 Whole CLoves
  • 3 Cardamom Pods
  • 2 Cinnamon Sticks


Soup Ingredients
  • 1 pound Dry Flat Rice Noodles


  • Bean Sprouts
  • Enokitake Mushrooms
  • Lime Wedges
  • Fresh Coriander, trimmed
  • Green Onions, chopped
  • Sriracha Sauce
  • Thai Chilies, chopped
  • Shallots, thinly sliced


  • Preheat oven to 450°
  • Wash the parsnips, potatoes & rutabagas thoroughly, but do not peel!
  • Chop the parsnips, potatoes & rutabagas into large, equal sized chunks (around 2″)
  • Toss them in a large mixing bowl with 3 tbsp olive oil and a generous amount of salt & pepper
  • Transfer the seasoned vegetables onto a large parchment-lined baking sheet
  • Roast in the center rack for 20 minutes
  • Flip and roast for an additional 15 minutes
  • Fill a large stock pot with 4 to 4.5 liters of warm water and set over maximum heat
  • Add roasted vegetables to to the stock pot
  • Turn off oven and set the broiler to maximum
  • Halve the yellow onions, trim off the ends, and remove any stray peels
  • Trim and cut the leeks in half lengthwise and rinse them thoroughly to completely remove any trace dirt, discarding outer layers as needed
  • Slice the chunk of ginger in half length-wise to create 2 wide flat pieces
  • Lay the onions, leeks & ginger on a foil-lined baking sheet
  • Brush lightly with olive oil and season with salt & pepper
  • Broil in the upper-most rack for 7 to 8 minutes until they start to char slightly
  • Flip them over, lightly brush with an additional amount of olive oil, and broil for an extra 2 to 3 minutes
  • Set the ginger aside for later
  • Add the charred onions and leeks to your stock pot
  • Bring the broth to a gentle boil, reduce heat to low, then cover and let simmer for 2 to 3 hours
  • Using a colander, transfer the broth to a new medium-sized stock pot, discarding the vegetables
  • Place the strained broth back over medium-high heat
  • Place a dry skillet over medium-high heat
  • Toast all of the dry spices in the hot skillet, stirring occasionally until fragrant and just starting to brown, around 3 minutes
  • Transfer the toasted spices into your stock pot
  • Add the roasted ginger to your stock pot
  • Once the broth comes to a boil, reduce heat to low, cover and simmer for 30 minutes
  • Using a large strainer lined with cheesecloth, transfer the broth to a new medium-sized stock pot
  • Cover the strained broth and set over medium-low heat to keep warm
  • Prepare noodles according to package instructions
  • Once cooked, drain the noodles and transfer to a large bowl of warm water until ready to serve
  • Prepare condiments
  • Ladle warm broth into serving bowls, add a portion of cooked noodles, squeeze lime juice into serving bowl if desired, them top with condiments of your choosing and enjoy
Seductively complex vegetarian pho chay with a host of fresh ingredients to choose from

Seductively complex vegetarian pho chay with a host of fresh ingredients to choose from



Paying Tribute To Vietnam’s National Dish

This vegetarian Pho Chay recipe is my own personal tribute to a essential Vietnamese classic. Pho is an important culinary experience that must be savoured at least once to fully appreciate it’s beautiful complexity. I strongly recommend visiting a Pho restaurant to experience the atmosphere and aromas first hand, then try your hand at making a delicious home-made variant of your own. Ngon miệng!


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Wishing you much delicious success in all of your culinary adventures.