Now that the 100 degrees days are just a memory and it’s dark before clocking out of work for the day, it’s time for booties, sweaters, scarves and food to warm up with. Autumn might be a faux season in Texas but a big bowl of pho can help you pretend other wise.
One of the biggest challenges of being vegetarian or vegan is that most restaurants use a beef broth base for their Pho leaving us disappointed and seeking other options. Rejoice! There is now an answer for vegetarians and vegans wanting to get their Pho on. Family owned Vietnamese restaurant PhoNatic has your non animal eating taste buds covered. Established in 2011 and now spread over town with 5 locations, they are one of the only establishments in Austin to use a vegetable broth for their veggie and vegan pho, Pho Chay.
Swimming in the homemade vegetable broth is crispy tofu, mushrooms, bok choy, broccoli and more topped with fried shallots. It’s an easy way to get all your veggies in for the day, stay full and most likely have leftovers for a meatless Tuesday. The tofu spring rolls pair great with this as a starter. Want to try and make it at home? Chef Pat Lee has provided his recipe. Bon Appetit!
Ingredients:
Directions:
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