Vegetarian Vietnamese Broth

littlemafia's Note:

I love Vietnamese pho.

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 8 cups clear vegetable stock
• 3 tablespoons soy sauce
• 8 garlic cloves , peeled and chopped coarsely
• 1 small onion , diced
• 1 inch piece ginger
• 2 (3 inch) cinnamon sticks
• 2 pods star anise
• 2 large bay leaves

Directions:

1. Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat.
2. Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to the stock.
3. Add the cinnamon sticks, star anise, and bay leaves to the broth.
4. Reduce the heat to low.
5. Simmer, partially covered, for 20-25 minutes.
6. Remove solids with a slotted spoon or strain the broth through a fine-mesh sieve.
7. Adjust seasonings if necessary.
8. Return to pot and keep hot until ready to use in soup.

Reviews

[Deantini]

This is a really good broth and perfect base for a Vietnamese Pho. A very quick short cut. I would say that to our liking the soya sauce should be doubled and an addition of 1 1/2 tbsp of fish sauce did wonders too. I did not char the ginger and I used home made chicken stock instead of vegetable stock. For the Pho itself (Vietnamese soup that you serve with condiments at the table) we served - fresh cilantro, cut up Thai chilies, raw thinly sliced onions, green onions, flank steak (precooked), rice noodles, bean sprouts and lime wedges. Fresh mint and Thai basil is also wonderful in the soup, but I didn't have any. Oh was it ever enjoyed by all. Made for Everyday is a Holiday tag.