Daring Cook OCTOBER 2009 – Vietnamese Seitan Pho (EN)



The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, « The Steamy Kitchen Cookbook ». They were of course not Vegans, so I had to adapt a bit. I used Seitan instead of meat, as well as only vegetables for the stew.



1 serving – 1heure 20 (10mn prep.+ 1h10 cooking)


Ingredients: Stock: 3 sticks of Celery (3 oz), 1 small Tomato (3 oz), 1 small Carrot, 2 small White Onion, ¼ Green Bell Pepper, 1 bit of Fennel, 1 Clove of Garlic, Olive Oil, ½ U.S. quart of Water, ¼ tablespoon Coriander Seed, ¼ tablespoon Clove Powder, ½ Star Anise, 1 piece of Ginger (2  » X 0.2″), ¼ tablespoon of Light Cane Sugar, ¼ tablespoon Soy Sauce + Seitan (2.6 oz)    +     Side: 0.8 oz Rice Noodles, 1 small fistful of Beansprout, ¼ Red Onion, ¼ Green Sweet Pepper, Soy Sauce

Directions: Stock: Slice roughly Onion and Garlic; cut Tomato into quarters, slice Bell Pepper, Carrot, Celery and Fennel. Put evrything in a large frying pan, baste with Olive Oil and cook for several minutes. Meanwhile bring salted Water to a boil, add the vegetables and simmer covered over low heat for 45 minutes. After 45 minutes add Seitan aiguillettes. Heat Clove Powder, Coriander Seed, Ginger (minced or crushed) and Star Anise. The spices will be ready when the smell fills up the room, add them to the stock as well as Sugar & Soy Sauce. Cook for 10 more minutes. Remove Seitan aiguillettes to fry them and leave aside. Remove also the vegetables from the stock with a skimmer. Bring stock to a boil and cook Rice Noodles in it for 10 minutes.

Final Preparation: Pour Stock & Rice Noodles in a bowl. Add Seitan aiguillettes, slices of Green Sweet Pepper, Red Onion and Beansprout. (You can add more Soy Sauce or other sides if you want).


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