Vegetarian Pho (Vietnamese Noodle Soup)

Vegetarian Pho (Vietnamese Noodle Soup)

Time: 40 mins


  • 1 lb rice noodles
  • 8 ounces seitan, drained
  • 1/4 cup bean sprouts
  • 1/2 cup shredded napa cabbage
  • 1/2 cup tender greens
  • 1/2 cup fresh basil leaf
  • 1/2 cup fresh cilantro, coarsely chopped
  • 3 scallions, thinly sliced
  • 3 tablespoons peanuts (optional)
  • 1 lime, cut into wedges
  • 3 fresh red chili peppers or 3 fresh green chili peppers
  • salt
  • fresh ground pepper


  • 1 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.
  • 2 Make the broth then when it has simmered for about 10 minutes, soak the noodles.
  • 3 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.
  • 4 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.
  • 5 Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
  • 6 Serve the lime, chili rounds and salt and pepper on the side.
  • 7 Broth: Makes 8 cups.
  • 8 Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
  • 9 Char the ginger on all sides and add to the stock.
  • 10 Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
  • 11 Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.

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