Wednesday, March 23, 2011

Cooking With DJ Intel: Vegetarian Pho...

I really enjoy cooking. So why not try something new on the blog. Eat up.


Ingredients

for the broth...
1 small unpeeled onion, quartered
2 unpeeled shallots, halved
8 garlic cloves, halved
a 1-inch piece of ginger, coarsely sliced
two 3-inch cinnamon sticks
2 pods of star anise
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce
salt

Cooking Instructions

To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes.


Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat.



While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.



I like these noodles, but any are fine. Just follow the directions on the back. Basically dunk in boiling water for 5-10 seconds. Then remove and serve. Easy.

Ingredients

for the soup ...
1 pound rice noodles
8 ounces seitan or fried tofu, sliced
6 scallions, thinly sliced (both green and white parts)
about 1-1/2 cups bean sprouts
a good handful of basil, mint or cilantro leaves, left whole
1 lime, cut into wedges
hoisin sauce
sriracha chili paste

When you are ready to assemble the soup, add the seitan or tofu (I suggest baking the tofu before hand for texture) to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.

Eat and enjoy.

This recipe was originally found HERE.
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