Dry Pho (Phở Khô Chay)

Watch how to make it here

Dry pho is delicious because it has all the usual pho toppings while the noodles are coated in a delicious soy-based sauce. Soup is typically served on the side, but if you want to simplify this, you can forgo the soup altogether. If you find pho broth intimidating to make, this is the recipe for you!

Notes:

  1. The ingredients for the sauce will be enough for two servings of dry pho. It’s on the saltier side, so when assembling your bowl, add 1-2 tbsp of sauce to the noodles at a time.
  2. Most Asian supermarkets sell fresh pho noodles (called Bánh Phở Tươi) in the refrigerator section. Otherwise, feel free to use dried pho noodles (it should mention pho on the packaging).
  3. Store leftovers in separate containers in the fridge for up to 3 days.

Prep Time

10 min

cooking time

30 min

Servings

2

total time

45 min

Difficulty

Ingredients

1
*For the toppings*
2
4 bok choy, halved
3
1 carrot, diagonally sliced
4
1 cup bean sprouts
5
1 cup chives
6
6 oz oyster mushrooms
7
4 oz pre-fried tofu puffs, halved
8
salt
9
black pepper
10
3 tbsp avocado oil
11
*For the sauce*
12
1/4 cup light soy sauce
13
1 tbsp oil
14
2 tsp sugar
15
1 tbsp vegan oyster sauce
16
0.5 tsp five spice powder
17
1 tsp rice vinegar
18
1/4 cup water
19
*For everything else*
20
fresh pho noodles (Bánh Phở Tươi)
21
fried onions
22
vegetable broth (add white onion slices, cilantro, green onions)

Cooking Instructions

1
1
Heat up a pan with 1 tbsp of oil. Cook the carrots for a few minutes until slightly softened. Add the chives and bean sprouts. Season with a pinch of salt and black pepper. Cook for a few more minutes and set aside.
2
2
In the same pan, add 1 tbsp of oil and the mushrooms. Season with a pinch of salt and black pepper. Cook for about 7-10 minutes until lightly golden. Set aside.
3
3
In the same pan, add the tofu puffs and heat up throughout, about 2-3 minutes. Set aside.
4
4
Combine the sauce ingredients in a saucepan and heat for 5 minutes. Set aside.
5
5
Heat up 5 cups of water in a pot. Once boiling, add 1 tbsp of oil and a pinch of salt. Cook the bok choy for about 5 minutes. Set aside. In the same pot of water, cook about 1 serving of pho noodles (100g) for about 15-30 seconds.
6
6
Transfer the noodles to a bowl and coat with 1-2 tbsp of the sauce. Add the following toppings: bean sprouts, chives, carrots, mushrooms, tofu, and bok choy. Garnish with 1 tbsp of fried onions. Serve it with a side of vegetable broth. To the broth, add a few slices of white onion, 1 tbsp cilantro and green onions.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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