Yes, Vegan Beef. And this is an AMAZING dish that will have you asking....
How do I do it? and This is Vegan!?
What You Need:
Broth:
2 Vegan Beef Bouillion Cubes
5 cups Water
1 tbsp Sirancha Chili Sauce
1 inch Horseradish Root, halved
1/2 inch Ginger Root, halved
1 Yellow Onion, halved
8oz. Mushrooms, chopped
4 Star of Anise
1 Cinnamon Stick
1 cup Chopped Carrots
3-4 Baby Bok Choy, chopped
1/2 tsp Ground Corriander
1 tsp Monosodium Glutanate (optional)
1 1/2 cups Dried "Beef Meat Substitute"
Oil
1 tsp Salt
3 cloves Garlic, minced
Garnishes:
Green Onions
Thai Basil ((húng quế)
Been Sprouts
Shitake Mushrooms
Chili Pepeprs
Body:
Rice Noodles (bánh phở')
Broth
Start by heating the cinnamon, cardamon, and star of anise in your large soup pot.. Do not add oil, just let the heat bring the naural flavors out--or toast the seasonings. After several minutes, add the water and simmer for 5 minutes. Strain out the spices. Add the boullion cubes, salt, msg, and vegan beef. Cover and let simmer. This should be a clear broth.
Meanwhile, char the yellow onion, horse radish, and giinger. To char, you can grill or use your stove burner. Cool and add to a skillet with 1 tsp oil. Add the Mushrooms, carrots, baby bok choy and garlic, and saute for 8-10 minuters. Add the root and veggie mixture to the pot of broth, along with the corriander and sirancha, and let simmer for 2 hours.
Garnishes
Prepre your garnishes (and you don't need all of them) by washing the basil, chopping the bok choy, rinshing and chopping the green onions, etc. The beauty of Phở is you can build your bowl of soup to your preference. When you are ready to serve, fish our the ginger and horseradish roots and discard. COok your rice noodle beforeserving, leaving them slightly al dente, as the hot broth will finish the cooking in your bowl. Top with your choice of garnishes and enjoy!
This is good for you -- body and soul!
Enjoy,
XOXO,
I ate 3 bowls! It is so good with extra chili and some húng quế. Man, what a wonderful, filling, heart healthy meal.
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