Southern Summer Pho

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Rating: 0
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Rate this recipe!

Prep Time

20 minutes

Cook Time

1-2hours

Servings

servings

Product Type

Broths & Stocks, Seitan,

Prep Time

20 minutes

Cook Time

1-2hours

Servings

servings

Product Type

Broths & Stocks, Seitan,

Southern Summer Pho

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

20 minutes

Cook Time

1-2hours

Servings

servings

Product Type

Broths & Stocks, Seitan,

Prep Time

20 minutes

Cook Time

1-2hours

Servings

servings

Product Type

Broths & Stocks, Seitan,

Instructions

  1. In a large pan add Organic Bone Broth Chicken, brown sugar, cinnamon, star anise, cloves, cardamom and black pepper corns. Simmer for 1 hour.
  2. While liquid is simmering, line a baking sheet and place 1 whole onion (unpeeled) and 3 inch segment of fresh ginger. Bake at 325 F for 1 hour. Towards the end of the cooking time for the liquid base and the onion and ginger in the oven, drain seitan and slice.
  3. Heat a cast iron skillet with a small amount of neutral flavored oil (eg vegetable oil) and place seitan in. Once it is set down, do not move it for several minutes.
  4. Flip seitan and brown other side. Remove from skillet once both sides are additionally browned and heated through.
  5. Begin to cut corn, tomato, okra, jalapeño and herbs for service.
  6. Cook rice noodles to package instructions and rinse (these took about 6 minutes in water that had been brought to a boil and removed from the burner.)
  7. Once an hour has passed, remove the onion and ginger from the oven.
  8. Cut the onion in half and peel and add to simmering broth along with at least 1 1/2 inches of ginger. More can be added if more 'spice' is desired.
  9. Simmer for an additional 5 minutes. Strain broth to remove spices.
  10. Stir in fish sauce to broth. In a bowl add noodles, ladle in broth and place a fan of several slices of seitan.
  11. Top with tomato, okra, corn, basil and jalapeño with basil and green onion, salt and pepper. Serve with a wedge of fresh lime.

Instructions

  1. In a large pan add Organic Bone Broth Chicken, brown sugar, cinnamon, star anise, cloves, cardamom and black pepper corns. Simmer for 1 hour.
  2. While liquid is simmering, line a baking sheet and place 1 whole onion (unpeeled) and 3 inch segment of fresh ginger. Bake at 325 F for 1 hour. Towards the end of the cooking time for the liquid base and the onion and ginger in the oven, drain seitan and slice.
  3. Heat a cast iron skillet with a small amount of neutral flavored oil (eg vegetable oil) and place seitan in. Once it is set down, do not move it for several minutes.
  4. Flip seitan and brown other side. Remove from skillet once both sides are additionally browned and heated through.
  5. Begin to cut corn, tomato, okra, jalapeño and herbs for service.
  6. Cook rice noodles to package instructions and rinse (these took about 6 minutes in water that had been brought to a boil and removed from the burner.)
  7. Once an hour has passed, remove the onion and ginger from the oven.
  8. Cut the onion in half and peel and add to simmering broth along with at least 1 1/2 inches of ginger. More can be added if more 'spice' is desired.
  9. Simmer for an additional 5 minutes. Strain broth to remove spices.
  10. Stir in fish sauce to broth. In a bowl add noodles, ladle in broth and place a fan of several slices of seitan.
  11. Top with tomato, okra, corn, basil and jalapeño with basil and green onion, salt and pepper. Serve with a wedge of fresh lime.