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Showing 1-6 of 6
on August 07, 2012
First off this was my first time making vegetarian pho and I can say only one thing.... Awsomness!!!!!! I love this receipe and plain to make more. I give this 4 stars because of how the instruction are written. If you are anything like me, who get all the ingredients and then work from step 1 to 10 you will get slightly confused when doing this recipe. You need to make the broth first which are steps 7-10 then do rest. 1-6. So to make it easier for myself and other people this is how I will rewrite the instruction. (I did not change anything in the instruction. I just change the order it was written).
1. Broth: Makes 8 cups.
2. Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
3. Char the ginger on all sides and add to the stock.
4. Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
5. Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.
6. 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.
7. Make the broth then when it has simmered for about 10 minutes, soak the noodles.
8. 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.
9. 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.
10. Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
11. Serve the lime, chili rounds and salt and pepper on the side.
*Note In my opition there is no need for number 7 instruction if you follow this order.
I hope this helps ^_^
on May 01, 2011
I love it. The broth is excellent! I used thai chilis and the slight change i made was to cook half in the broth. I like a spicy dish :)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 12, 2010
I've spent a lot of time in Vietnam, about 4 months a year, and this is very close to the pho that I've had there. I live in Buddhist monasteries while there and they are very strict vegetarian, so the next time you go, you may want to see if that could work for you.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #512536
on June 05, 2007
on November 06, 2010
great recipe. I doubled the broth and no way could six people in my house eat 1 lb rice noodles, but we have oodles of tasty leftovers (except I'll need to make more broth!) Very authentic tasting and I very much appreciate a vegan turn on this. THANKS!
Edited to add: I realize I have now been making this soup at least monthly for over a year and a half. It's so easy but tastes like it took forever. A true crowd pleaser, this is a forever recipe in our house.
on December 29, 2006
Fantastic. Pretty easy to make as well. I used to be able to get veggie pho in Oakland, but can't find it around here. So happy to have this recipe. Used home made seitan and followed the recipe as written. Yum, yum, yum. The cinnamon and star anise really makes the broth. Thanks for posting, will make again for sure.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (161 g)
Servings Per Recipe: 6
The following items or measurements are not included:
Braggs liquid aminos
star anise pods