← Back to Search Results
pan-frying, slow cooking Asian, Vietnamese
Slow Pho

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Slow Cooker Size: 4 quart

Setting: Low

Slow-cooking is a great way to develop the deep, rich flavor of pho, the Vietnamese noodle soup. Traditionally made with beef, this version is made with seitan or “wheat-meat.” Rice sticks, miso paste, seitan, and hoisin sauce are all available in well-stocked supermarkets, natural food stores, and Asian markets. Look for star anise in supermarkets and Asian markets. If unavailable, you can leave it out without seriously altering the flavor of the soup.

Yield: Serves 4
Cooking time: 6 Hours

Ingredients

  • 1 small yellow onion, coarsely chopped
  • 1 small green chile, seeded and chopped
  • 3 slices fresh ginger
  • 2 whole star anise
  • 1 cinnamon stick
  • 3 tablespoons tamari or other soy sauce
  • 5 cups vegetable stock (see Notes)
  • 1 tablespoon peanut oil
  • 4 ounces seitan, cut into strips
  • 3 tablespoons hoisin sauce
  • 1½ tablespoons fresh lime juice
  • 2 tablespoons barley miso paste dissolved in 2 tablespoons hot water
  • 6 ounces dried rice sticks, soaked 15 minutes in cold water to soften, then drained
  • ½ cup fresh bean sprouts for garnish
  • 4 scallions, chopped, for garnish
  • 2 tablespoons chopped fresh cilantro leaves for garnish

Directions

1. In a 4-quart slow cooker, combine the onion, chile, ginger, anise, cinnamon stick, tamari, and stock; cover, and cook on Low for 6 hours.

2. Meanwhile or beforehand, heat the oil in a large skillet over medium-high heat, add the seitan strips, and brown on all sides. Remove from the heat and set aside.

3. Strain the stock and return the broth to the cooker.

4. In a small bowl, combine the hoisin, lime juice, and miso paste mixture, then add to the broth. Stir in the drained rice sticks and seitan and cook 5 to 10 minutes longer, or until the rice sticks are soft.

5. To serve, ladle the soup into bowls and garnish with the bean sprouts, scallions, and cilantro.

Notes

When a recipe calls for vegetable stock, you have several options. First, you can use homemade stock. Alternatively, there are several brands of commercial vegetable broth available that can be used instead. A third option is to use water boosted with a proportionate amount of powdered vegetable base. Because these choices will vary in degree of saltiness, you will find that most recipes using vegetable stock will also call for salt “to taste” so that you can make adjustments accordingly.


© 2004 Robin Robertson
 

Nutritional Information

Nutrients per serving (% daily value)

375kcal (19%)
2624mg (109%)
56g
3g
5g (8%)
0g
1g (5%)
2g
2g
0mg (0%)
9g
26g
33mg
207mg
11mcg RAE (0%)
8mg (13%)
77mg (8%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
american-masala American Masala
by Suvir Saran
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
west-coast-cooking West Coast Cooking
by Greg Atkinson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
food-to-live-by Food to Live By
by Myra Goodman
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
amor-y-tacos Amor Y Tacos
by Deborah Schneider
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?