Vietnam - Vietnamese Noodle Soup (Vegetarian Pho Bo)

Vietnamese Noodle Soup 

(Vegetarian Pho Bo)

(Serves 6)

Ingredients

-       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

Directions

-       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.