Some background: In cooking for myself, I am always looking for new things to try so I can have some variety in my diet. Lately, I have been craving Chinese food, particularly vegan or vegetarian style. This quest had lead me to try a number of restaurants in Philadelphia's Chinatown. Of all the places we tried, we found a place called the Kingdom of Vegetarian (http://www.kingdomofvegetarians.com/) which takes popular Chinese dishes and makes them vegetarian. Having now eaten there twice, I thought the options were great and the meals very tasty, but alas, I am still looking for a more healthy option (less salt etc...).
After reading Martha's article, I decided to try a popular Asian dish myself; Pho broth with Noodles. The way it's prepared is very healthy and uses the freshest of ingredients... it can also be made as spicy as you want.
Broth
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 1/2 tablespoons sugar (to taste), preferably raw brown sugar
6 star anise pods
5 whole cloves
1 tablespoon black peppercorns
A 2- to 3-inch cinnamon stick
1 to 2 tablespoons fish sauce (nuoc mam), to taste (optional)
1. 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.
2. 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.
Classic Pho
1 recipe broth; above
3/4 pound wide rice noodles (You will most likely have to go to an Asian Market to find these - at least we did)
3 shallots, sliced paper-thin, separated into rings and soaked for 5 minutes in cold water, then drained and rinsed
1/2 cup Asian or purple basil leaves, slivered
4 scallions, chopped
1 cup chopped cilantro
Several sprigs fresh mint
2 cups mung bean sprouts
2 to 4 bird or Serrano chilies, finely chopped (to taste)
3 to 4 limes, cut in wedges
1. Have the broth at a simmer in a soup pot.
2. Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.
3. Add the carrots and edamame to the simmering broth and simmer until just tender, about 3 to 4 minutes. Ladle a generous amount of hot broth with the carrots and edamame into the bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the scallions or chives. Pass the bean sprouts or lettuce, chopped chiles if using, the remaining basil and cilantro (if using), mint sprigs, and the lime wedges.
4. Serve with chopsticks for the noodles and soupspoons for the broth.
Yield: 6 servings.
Advance preparation: The broth will keep for a few days in the refrigerator and can be frozen. The noodles can be cooked several hours ahead. Rinse them after draining and keep in a bowl. Just before serving, reheat by dunking briefly into a pot of simmering water and draining (it helps to place them in a strainer or pasta pot insert).
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