VEGAN PHO RECIPE TO RULE THEM ALL | VIETNAMESE SOUP NOODLE FUH CHAY BROTH (Phở)

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LAY HO MA everyone! THIS IS IT!!! When its cold outside and WINTER IS COMING, its time to make this incredible Vietnamese style vegan pho! I guarantee that you will absolutely love this recipe and it seriously competes with traditional beef pho. Get ready to light your pho making skills on fire. Join me in this episode and learn how to make vegan pho. Let’s begin.

Ingredients:
1 onion
4 pieces garlic
1 medium piece ginger
1 potato
1 stick celery
1 carrot
1 handful of mushrooms (cremini or white)
drizzle of olive oil
3 star anise
1 tbsp cloves
1/2 tbsp peppercorn
1 1/2 tbsp pink salt
2L water
splash of sake (optional)
4 bay leaves
1 king oyster mushroom
1 handful bean sprouts
few sprigs Thai basil
1/2 package pho rice noodles (medium thin)
1 red Thai chili

Directions:
1. Crush and coarsely chop the garlic. Coarsely chop the ginger
2. Thinly slice some onion, set it aside, and roughly chop the rest. Roughly chop the carrot, celery, cremini mushrooms, and potato
3. Heat up a stock pot on medium high heat. Add olive oil
4. Sauté the veggies with the salt, peppercorn, cloves, and star anise for 5-8min
5. Add the cremini mushrooms and sauté for another 3-5min
6. Add an optional splash of sake. Then, add the 2L water
7. Add the bay leaves and cover the pot leaving a little bit of space. This prevents the broth from boiling over
8. Bring the broth to a boil, then lower the heat to just under medium and simmer for 1 hour
9. Taste the broth and adjust the seasoning
10. Boil a small pot of water for the noodles
11. Spread the noodles in a rectangular pan and pour over the hot water. Let it sit for 3-5min
12. Thinly slice the king oyster mushroom
13. Move the noodles around with chop sticks to prevent them from sticking
14. Pour the broth into a large heat proof bowl through a sieve to catch the solid ingredients (may have to do this in batches). Use a spoon to press through the juices
15. Transfer the broth back into the pot and turn the heat to medium
16. Cook the king oyster mushrooms in the broth for 3-5min
17. Transfer the noodles to the serving bowl and ladle over the hot broth generously
18. Top with the king oyster mushroom slices, onion slices, bean sprouts, Thai basil and the red Thai chili

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!

Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE:
https://www.yeungmancooking.com

STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography

You are watching:
https://youtu.be/zdk0bF20Bj8

Comments

MIE BLOCK says:

Guys buy the ramen book. My girlfriend bought it not long ago and it is amazing! There aren't just ramen recipes but also sauces, condiments, small dishes, drinks, and desserts. All the recipes are done in a systematic way and its just, well its amazing 🙂

On behalf of my girlfriend and I Wil, thank youuuuuu 🙂

Ingrid Johansson says:

“Pho real” 😂😂😂😂 didn’t know you were so phounny”😬😁

Ming Ming Sim says:

Wait, why wouldn't you just soften the noodles in the stock?

Ingrid Ramirez says:

I love this guy .
his voice is amazing
His recipes are great.

Tova Levine says:

all these vids make me drool

Andrea Chua says:

Hi what can i substitute for cremini mushroom? Can I use shitake? For the cloves, how do I substitute powdered cloves?

Beth Small says:

Can you freeze leftover stock? Looks amazing!

Cole Townsend says:

You make some amazing looking food…thank you

SunRae* ** says:

My husband and I always go out for pho. This looks so easy and delicious, I have to make it. 😀

Iced Coffee says:

I was wondering if we can use the stock for at least 3 days?

Farid Vatan says:

Where did you order/buy the bowl from?

Nour Nakrour says:

Amazing recepie! I've been eager to try it. The end result was delicious

Marco Vicentini says:

you're the man

Spanishbegonia says:

I used to love pho soup and since I stopped eating meat, I have tried all sorts to create my own version (with more or less success 😂) and now I want to try this one! Thanks a lot!!!

Void Abstraction says:

Do you do/have you a recipe for a nice thick egg plant Luksa? A vegan cook here used to do the most amazing one, with tofu puffs etc. But he's retired and he never gave away the recipe. It haunts my dreams :O

Lisa Blake says:

I am a new vegan, and your page is wonderful.

Virginia Carrera says:

His recipes are the Bomb.com! I have tried a couple & can't wait to try this one.😋

Patty Maier says:

Best cooking videos ever!

Olivia May Hutchinson says:

Day 2 and I'm still binge-watching you. Just making my list for the Asian supermarket and eyeing up bowls from Ikea. 🙂

Rose Alexander-George says:

VEGAN RAMEN COOKBOOK 😍😋 YES!

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