Posts Tagged ‘seitan’

Faux Pho: Vegetarian Pho


And we’re back. (the royal we, that is, since you have little to do with these posts.) This is part two of our pan-Asian feast, and you should still be hungry after the TVP egg rolls, considering they were over a month ago.

Below is my recipe for faux pho, or vegetarian/ vegan pho with seitan. If you knew me in the last year before my veggie turn, you know that I wanted to inject pho directly into my veins; I used it to celebrate, to mourn, to energize, to relax, to turn on, and turn off. I used to live in a town outside of DC and frequented a place—Pho 75—that looked like a shitty high school cafeteria had a baby with a scene from Apocalypse Now. But they served a huge, cheap, steaming bowl of pho replete with Sriracha and tripe. Wondrous offal aside, the staple beef broth makes pho a no-no, so I had to adapt. Welcome to the adaptation, kids.

And please no asshats who say, “This isn’t pho because it isn’t beef based,” “The noodles/ sprouts aren’t correct,” or any other frivolous critiques. Shut up and, like I say in my about this veg virgin, take my recipe and do with it as your tongue sees fit.

Ingredients for the broth:

7 – 8 cups vegetable broth

1 medium onion, quartered

1-inch hunk of ginger, skinned and sliced

8+ garlic cloves, crushed

2 tbs. ground anise

3 tbs. ground clove

1 tsp. cinnamon

4 tbs. soy sauce

1 tbs. cayenne pepper

1 tbs. olive or sesame oil

Ingredients for everything else:

1 lb. buckwheat soba noodles (or rice noodles)

8 – 16 oz. diced seitan, depending on your protein concerns (tofu also works; just double the amount)

7 scallions, thinly sliced

2 big handfuls of bean sprouts (I used the skinny ones, but the fat are excellent too.)

2 big handfuls of basil leaves, whole

1 – 2 limes, cut into wedges (or a really convenient bottle of lime juice)

Sriracha

hoisin (although I don’t really use hoisin)

Makes 4-6 servings.

To make the broth, heat the broth over a medium to medium-high heat. Use a big ass pot, because it’s a group swim by the end of the recipe. Char—but do not burn!—the onion, ginger, and garlic in the oil. After the broth begins to steam, dump in all of other ingredients for the broth, veggies included. Slowly bring the broth to a boil, drop the heat to medium-low, cover, and simmer for 30 minutes. Strain the broth, and keep the solids if you’re feeling economical. For the faux pho, though, you’ll only need the liquid.

To make the soup, cook the noodles appropriately (or inappropriately, if it doesn’t get too messy and weird). Strain. When you’re getting close to serving time, add the seitan to the hot broth to heat it through. Divide the noodles into the desired portions and portion out the seitan with a slotted spoon. Next, cover the noodles with your beefy non-beef broth. Serve with the basil, sprouts, lime (juice), Sriracha, and hoisin. This is an interactive meal, so everyone can dress as desired.

Enjoy, bitches. Make sure to keep chopsticks, a big-ass spoon, and sweat napkin handy throughout.

Non-Veg Friendly Factor: 4.734. Everyone I served this to loved it, from vegetarians to dedicated and stubborn omnivores, two of who aren’t even big fans of standard pho. The dish was just as comforting, tasty, contingently spicy, and satisfying as I remember. It was at my kitchen table instead of a dive pho place with Vietnamese on the menu, but I found some familiar escape in my steaming bowl of noodles. I will be honest about something: I don’t exactly remember what beef broth tastes like; so while I stand by mine as a good approximation—especially of pho broth—I’m not willing to say it will make you forget about bovine liquid (although the phrase bovine liquid might).

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