VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)
From Sally Bernstien's article on Vietnamese food in the Vegetarian Journal[March/April 2000]. "I'm pleased to report that experiencing a vegetarian Vietnam is possible. Armed with a tourist phrasebook, a healthy appreciation of local markets, and a willingness to be considered highly eccentric by the Viet-namese, I enjoyed such delicacies as a vegetarian version of pho, the fabled Vietnamese noodle and meat soup..."
Provided by That is Dr House to
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Tear greens into bite-sized pieces. Use both green and white parts of the scallions. Peanuts should bechopped roasted unsalted Seed the chili peppers and cut into rounds.
- Make the broth then when it has simmered for about 10 minutes, soak the noodles.
- To Soak: Bring 4 qts water to boil. Remove from heat. Add the noodles and soak 15 minutes. Stir occasionally until noodles are pliable and easily separated. Drain and divide into bowls.
- Simmer seitan in the broth until heated through. About 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.
- Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
- Serve the lime, chili rounds and salt and pepper on the side.
- Broth: Makes 8 cups.
- Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
- Char the ginger on all sides and add to the stock.
- Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
- Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.
Nutrition Facts : Calories 304.3, Fat 0.6, SaturatedFat 0.1, Sodium 143.9, Carbohydrate 69.7, Fiber 2.6, Sugar 2.4, Protein 4
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