Amazing Vietnamese Vegan Rice Noodle Soup ( Pho Chay )

Vegetables Soup Pho Chay

Serves 4-6

• 1 whole fresh ginger (“gừng”)
• 1Stars anise (“hoa hồi”) + 3 Clove (“đinh hương”)
• 1 Cinnamon (“quế cây”) stick + 1 Cardamom (“thảo quả”)
• 3 Black pepper
• 3 pcs of whole shallot unpeel
• 200gr carrot chopped cube
• 200gr white radish chopped cube
• 200gr celery chopped cube
• 200gr green pappaya chopped cube
• 200gr Leek

Accompaniments

• 1 onion, peeled and sliced (“hành tây”)
• 2 red long chilies, minced and 2 limes cut into wedges
• Fresh mint leaf (“húng cây”) and Fresh Erygium (“ngò gai”)
• 100 g bean sprouts (“giá”)
• 1 spring onion, sliced to garnish (“hành lá”)
• Chili sauce and Hoisin sauce (black bean sauce)

Method

• Roasted ginger and shollot until black skin then add into 2 litre of boiling water ,
•  Anise star, cloves, cinnamon, cardamom, black pepper put in a small fabric bag (like a tea bag).
• Add all carrot , celery ,white radish ,leek into the pot and skim it over time to make sure the stock clear
• Simmer for 1 hours
• Take all vegetables out and seasoning with 1tsp salt and 1tbsp  mushrooms seasoning ,sugar 2tsp , Vegan fish sauce 1tbsp

Serving

• Blanched noodle for 2 seconds then place blanched fake beed /chicken   on the Top of noodle .
• Then pour the stock cover the vegetables
• Garnishing with slices onion ,spring onion ,corriander and Black pepper
• Serve with chilli sauce ,hoisin sauce ,soysauce and kumquats ,vietnamese basil and long coriander