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

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Wil’s Recipes on Instagram: @mr_wilyeung
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Wil’s Photography + Video on Facebook: wyphotography

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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 🙂

KeyLock says:

Pho-kin amazing! 🍲

shakti veda says:

Vegan, delicious and guilt free <3 I love it!

cathy ngo says:

Hi Wil. I am Vietnamese and this is definitely not the way to make vegan Phở. Your way is UNauthentic. I highly suggest doing the basic thing which is to char the ginger and onion and add to your broth. This will bring the flavor of Phở. And definitely not potato, sake or olive oil. You are also missing cinnamon and rock sugar. I am all for experimenting and changing a recipe, but you gotta keep the basic ingredients in order to call it Phở.

Ozaki Z says:

Wait, did you throw away all the vegetables you used for the soup???

rozinha says:

Thankyou cam on ban

April Carter says:

You Wowed me it’s also my definition of I’m buying your cookbook this week that looks so delicious 😋. Thanks for sharing 🤗!!

Trey Puga says:

I just made this recipe!! I definitely enjoyed it, but felt lk the 1 Tbsp clove was a little too much for me- I might adjust to 1 tsp next time. Thank you for this recipe & video!!!🙌🏽

tomd says:

How many portions of broth does this recipe make roughly?

Claire T says:

you have to buy the book : the art of vietnameese food and art of cutting writing by a vietnameese princess. It s very important to spread real vietnameese pho. My father is from center of vietnam and live in france. I don t found this book actually but try to find it in english .. Thank you for your soup..

Mutu Kumaar says:

will it taste OK without Sake? Vegetarian or Vegan folks don't use liquor.

sage bates says:

Can’t wait to try this, the best vegan pho I’ve ever had was at Pig and the Lady in Honolulu

AuroraSK says:

He had me at roughly chop 😂 instantly subscribed!

James says:

does that Vegan Ramen cook book have an egg on the front cover? hahahhaa no hate just found it funny!

Edgar Cardona says:

can i add tofu and brussels sprouds in this? your recipe looks really delicious. thank you.

Colin McLean says:

wow ok you bodied

oWy LeAP says:

Your voice reminds me of Gordon Ramsay

Helen Ilona Zdimirovic says:

You the best 👍❤️

Brooklynn Gering says:

Let me guess.. roughly chopped? 😂

A. R. says:

There's just one slightly small inconvenience, I'll want to eat all that just by myself ….😏

Nico C says:

No tasty. Nothing. Only for stupid vegan

Nico C says:

🤣🤣🤣🤣 pho vegan 😂😂😭😭😭😭

Enzo Zone says:

So…watching all these U.S. cooking YouTube vids I must say the amount of salt and/ or sugar they pour into their dishes is just sick and disgusting to watch…. well, the results are visible on the streets, pardon me, they don't walk the streets…..on the parking lots of those 50 States…

Sarah Chandler says:

I made this for lunch today and the broth was a little bland at beginning, then I added some soy sauce and lime juice for adjusting, yesss getting better. I am thinking to add some hard tofu and cilantro next time. What do you think?

Sheila Charette says:

I am just simmering it now and it smells AMAZING!! I can hardly wait until it's done!

Tranism says:

Hi Wil! I made this recipe twice and its DELICIOUS! The second time I modified it by charing onion and ginger and decided to add a cinnamon stick and a cube of rock sugar which are all things my mom did when she made pho. It SMELLED AMAZING. I'm surprised how much depth is in the flavor. I know it's not vegan but I added a bit of fish sauce at the end to build some of that depth. Thank you for this recipe.

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