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--- recipes:simple_vegetarian_pho_broth [2016/12/22 14:18] – created jmarcos
+++ recipes:simple_vegetarian_pho_broth [2017/01/04 09:38] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:simple_vegetarian_pho_broth.jpg?direct&200|}}
+====== Simple Vegetarian Pho Broth ======
+/* Description */
+[[http://cooking.nytimes.com/recipes/12400-simple-vegetarian-pho-broth | New York Times Cooking:]] The focus of this broth, a base for pho dishes with tofu and a variety of mixed vegetables, is the charred ginger and onion. Spice comes from a bag filled with star anise, peppercorns, cinnamon stick and cloves and more flavor flows from an abundance of sweet vegetables. Non-vegetarians can add fish sauce to this aromatic and beautiful vegan broth if they wish.
+From [[recipes:classic_pho]]
+<WRAP right>{(rater>id=100|name=recipes:simple_vegetarian_pho_broth|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 2.5 qts - 6 servings||
+|**Prep:** 0:10|**Wait:** 0:00|**Cook:** 2:00|
+====== Ingredients ======
+  * 1 large onion (about 1/2 pound), peeled and quartered
+  * 1 3-inch piece of fresh ginger
+  * 3 quarts water
+  * 1 pound leeks (1 1/2 large), tough ends cut away, halved lengthwise, cleaned and cut in thick slices
+  * 2 medium turnips (about 10 ounces), peeled and cut in wedges
+  * 1 pound carrots (3 large), peeled and sliced thick
+  * 2 ounces mushroom stems (from about 8 ounces mushrooms), or 4 dried shiitakes
+  * 1 head of garlic, cut in half
+  * 2 stalks lemon grass, trimmed, smashed with the side of a knife, and sliced
+  * Salt to taste
+  * 1 to 1 ½ tablespoons sugar (to taste), preferably raw brown sugar
+  * 6 star anise pods
+  * 5 whole cloves
+  * 1 tablespoon black peppercorns
+  * 1 2- to 3-inch cinnamon stick
+  * 1 to 2 tablespoons fish sauce (nuoc mam), to taste (optional)
+====== Directions ======
+  - Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.
+  - Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems or dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 1 hour. Add the fish sauce if using, and simmer for another hour (2 hours total, with or without the fish sauce). Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.
+====== Notes ======
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Soup/Stock-Broth Asian/Vietnamese}}
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+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
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+~~DISCUSSION~~