Guest guest Posted July 1, 2002 Report Share Posted July 1, 2002 hey max - a search on google turned up this recipe. i've never made anything of the sort myself, but i had something similar once and it was wonderful. Vegetarian Pho Bo (Vietnamese Noodle Soup) (Serves 6) 8 cups Vietnamese style broth (see recipe that follows) 1 pound rice noodles One 8-ounce package seitan, drained 1/4 cup bean sprouts 1/2 cup shredded cabbage (such as Napa cabbage) 1/2 cup tender greens, torn into bite-sized piecescup basil leaves 1/2 cup cilantro, coarsely chopped 3 scallions, thinly sliced (both green and white parts) 3 Tablespoons chopped, roasted, unsalted peanuts (optional) 1 lime, cut into wedges 3 fresh red or green chili peppers, seeded and cut into fine rounds Salt and freshly ground pepper to taste Make the broth as directed. When broth has been simmering for about 10 minutes, soak the noodles as follows. Bring 4 quarts of water to boil in a large pot. Remove from heat, add noodles, and let soak around 15 minutes, stirring occasionally until noodles are pliable and easily separated. Drain the noodles and divide them among six bowls. Simmer the seitan in the broth until heated through, about 4 minutes. Remove the seitan with a slotted spoon and slice thinly into six portions. Add to noodles. Assemble the soup by placing the bean sprouts, cabbage, greens, basil, cilantro, scallions, and optional peanuts on top of the noodles and seitan. Ladle the hot broth onto the noodle mixture. Serve with a plate of lime wedges, chili rounds, and salt and pepper for individual seasoning. Total calories per serving: 166 Fat: 1 gram Carbohydrates: 32 grams Protein: 8 grams Sodium: 726 milligrams Fiber: 1 gram Vegetarian Vietnamese-Style Broth (Makes 8 cups) 8 cups clear vegetable stock 3 Tablespoons soy sauce 8 medium garlic cloves, peeled and chopped coarsely 1 small onion, diced One 1-inch piece of ginger Two 3-inch cinnamon sticks 2 pods of star anise 2 large bay leaves Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat. Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to the stock. Add the cinnamon sticks, star anise, and bay leaves to the broth. Reduce the heat to low. Simmer, partially covered, for 20-25 minutes. Remove solids with a slotted spoon or strain the broth through a fine-mesh sieve. Adjust seasonings if necessary. Return to pot and keep hot until ready to use in soup. Total calories per 1 cup serving: 25 Fat: <1 gram Carbohydrates: 4 grams Protein: 1 gram Sodium: 386 milligrams Fiber: <1 gram - Official partner of 2002 FIFA World Cup http://fifaworldcup. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2002 Report Share Posted July 1, 2002 Thank you! Have you any idea what seitan is? Max , maggie <astromalpa> wrote: > hey max - a search on google turned up this recipe. i've never made > anything of the sort myself, but i had something similar once and it > was wonderful. > > Vegetarian Pho Bo (Vietnamese Noodle Soup) > > (Serves 6) > > 8 cups Vietnamese style broth (see recipe that follows) > 1 pound rice noodles > One 8-ounce package seitan, drained > 1/4 cup bean sprouts > 1/2 cup shredded cabbage (such as Napa cabbage) > 1/2 cup tender greens, torn into bite-sized piecescup basil leaves > 1/2 cup cilantro, coarsely chopped > 3 scallions, thinly sliced (both green and white parts) > 3 Tablespoons chopped, roasted, unsalted peanuts (optional) > 1 lime, cut into wedges > 3 fresh red or green chili peppers, seeded and cut into fine rounds > Salt and freshly ground pepper to taste > > Make the broth as directed. When broth has been simmering for about 10 > minutes, soak the noodles as follows. Bring 4 quarts of water to boil > in a large pot. Remove from heat, add noodles, and let soak around 15 > minutes, stirring occasionally until noodles are pliable and easily > separated. > > Drain the noodles and divide them among six bowls. Simmer the seitan in > the broth until heated through, about 4 minutes. Remove the seitan with > a slotted spoon and slice thinly into six portions. Add to noodles. > > Assemble the soup by placing the bean sprouts, cabbage, greens, basil, > cilantro, scallions, and optional peanuts on top of the noodles and > seitan. Ladle the hot broth onto the noodle mixture. > > Serve with a plate of lime wedges, chili rounds, and salt and pepper > for individual seasoning. > > Total calories per serving: 166 > Fat: 1 gram > Carbohydrates: 32 grams > Protein: 8 grams > Sodium: 726 milligrams > Fiber: 1 gram > > > Vegetarian Vietnamese-Style Broth > (Makes 8 cups) > > 8 cups clear vegetable stock > 3 Tablespoons soy sauce > 8 medium garlic cloves, peeled and chopped coarsely > 1 small onion, diced > One 1-inch piece of ginger > Two 3-inch cinnamon sticks > 2 pods of star anise > 2 large bay leaves > > Put stock, soy sauce, garlic, and onion in a large stockpot and bring > to a boil over medium heat. > > Meanwhile, char ginger on all sides over an open gas flame or in a > small skillet. Add to the stock. > > Add the cinnamon sticks, star anise, and bay leaves to the broth. > Reduce the heat to low. Simmer, partially covered, for 20-25 minutes. > > Remove solids with a slotted spoon or strain the broth through a > fine-mesh sieve. Adjust seasonings if necessary. Return to pot and keep > hot until ready to use in soup. > > Total calories per 1 cup serving: 25 > Fat: <1 gram > Carbohydrates: 4 grams > Protein: 1 gram > Sodium: 386 milligrams > Fiber: <1 gram > > > > > > - Official partner of 2002 FIFA World Cup > http://fifaworldcup. Quote Link to comment Share on other sites More sharing options...
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