Pho soup is a traditional Vietnamese dish that is usually made with meat, rice noodles, broth, and many other ingredients.

Originally it takes about 2 hours to cook this type of soup, but the vegan version that I have prepared is much simpler and easier to make.

Ingredientes

Scale

  • 4 anises estrellados
  • 4 clavos
  • 2 ramas de canela pequeñas ó 1 grande
  • 4 vainas de cardamomo
  • 1 cucharada de semillas de cilantro
  • 1 cucharada de granos de pimienta negra
  • 1 cebolla, troceada
  • 4 dientes de ajo, pelados y troceados
  • Un trozo de jengibre de unos 5 cm, pelado y troceado
  • 4 tazas de caldo de verduras (1 l)
  • 4 tazas de agua (1 l)
  • 250 g de seitán (8 oz), en rodajas
  • 1 cucharada de azúcar moreno
  • 1 cucharada de tamari o salsa de soja
  • 115 g de fideos de arroz sin cocinar (4 oz)

Instructions

  1. Place the spices in a pot (star anise, cloves, cinnamon, cardamom, coriander seeds, and peppercorns) and cook over medium-high heat, stirring frequently for 1 to 2 minutes or until lightly browned.
  2. Add the vegetable broth, water, onion, garlic, ginger and seitan, stir and cook over medium heat for about 20-30 minutes (I had it for about 20 minutes). < /li>
  3. Remove from the heat, strain the broth and discard the spices and s vegetables, but save the broth and seitan.
  4. Return the broth to the pot, along with the brown sugar and tamari, stir and set aside.
  5. Cook the rice noodles according to the package directions. Strain and reserve.
  6. I like to serve the pho with a little rice noodles, broth, seitan and with some toppings on top such as coriander, basil, bean sprouts and chopped chili. You can also eat it as is or add other ingredients like onion, lemon or lime juice, or even a little Sriracha sauce.
  7. Store leftovers separately in the fridge for about 3-4 days.

Notes

  • If you can’t find a spice, don’t worry, delete it or replace it with another similar one.
  • Brown sugar can be substituted for any other sweetener.
  • If you don’t eat soy, substitute tamari or soy sauce for salt to taste.< /li>
  • Taste the broth before serving in case you need to add more salt.
  • Rice noodles could be substituted for spaghetti or any other type of pasta, although traditional pho uses rice noodles.
  • Add a dash of oil if you want your pho to have a higher fat content. The oil also adds flavor.
  • The seitan is not essential, you can eliminate it or replace it with another meat substitute such as tofu or tempeh.
  • If you want to reduce the amount of sodium, use low-sodium broth and eliminate the tamari or soy sauce.
  • Nutritional information does not include foods that are discarded once the broth is ready.

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