RECIPES BY
Jasmine Briones, Debbie Knight, Ted Lai, Lisa Le, George Lee, Joanne Molinaro, & Lauren Toyota
FROM STEAMING BOWLS
of porky Japanese ramen to tangy-saucy Filipinx pancit finished with citrusy calamansi, take a culinary tour across Asia (and a special trip to your local Asian market—it’s worth the effort) with these supremely slurpable noodle dishes from some of today’s brightest plant-based chefs.
Vietnamese Pho Chay
This beloved Vietnamese soup is brimming with aromatic herbs, rice noodles, and a slow-simmered, super-fragrant broth. — by LISA LE
SERVES 4
For the broth:
3 cups dried shiitake mushrooms
1 large daikon radish, peeled and cut into 3-inch cubes
2 large yellow onions, peeled and halved
1 4-inch piece of fresh ginger, halved
2 ears sweet corn, broken in half
8 cups water
5 whole star anise
2 cinnamon sticks
1 teaspoon whole cloves
4 black cardamom pods
1 tablespoon coriander seed
1 teaspoon fennel seed
1 tablespoon sugar
1½ tablespoons salt
For the pho:
1 (16-ounce) package thin flat rice noodles, soaked in warm water to soften
16 thin slices vegan cha lua chay (see sidebar)
1 cup fried tofu puffs or pan-fried tofu (see sidebar)
8 whole leaves culantro (see sidebar)
4 sprigs Thai basil leaves
1⅓ cups mung bean sprouts
2 tablespoons hoisin sauce
1 tablespoon sriracha
4 lime wedges
1. For the broth, in a large bowl, add mushrooms and cover in warm water until rehydrated, about 15 minutes. Drain and rinse, and set aside.
2. In a dry skillet over high heat, add daikon radish, onions, and ginger and stir occasionally, until charred.
Into a large pot with a lid, transfer radish, onions, and ginger. Add rehydrated mushrooms and corn and fill with water. Press pot contents down until fully submerged. Bring to a rolling boil, then lower
