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From: Deborah (Recipes.vegsource.com)
Subject:         Why yes... yes, I do.
Date: October 25, 2010 at 10:43 pm PST

In Reply to: Re: Spaghetti squash posted by Asian Style Broth on October 24, 2010 at 7:49 am:

Omit ingredients to suit your taste.

---

Pho (Vietnamese Noodle Soup)

3 quarts water
3 Tbs vegetarian "beef" bouillon powder
12 oz veggie burger crumbles (Yves, LightLife, Morningstar, Boca, etc) [optional, but good]
1 large onion, not peeled
4 cloves garlic
5 slices fresh ginger
1 piece of star anise (or 1/4 tsp aniseed)
1/4 tsp salt (or to taste)
2 Tbs vegetarian fish sauce (nuoc leo), or vegetarian oyster sauce [or soy sauce]
Cooked noodles -- enough for 3 servings
3 scallions, chopped
Fresh cilantro sprigs
Fresh mint sprigs
Pepper
Fresh chilies, sliced

Put 3 quarts water in large soup pot. Bring to boil.
Add bouillon powder and veggie burger.
Bring to boil again. Turn down to simmer.
Simmer for 45 minutes.
While soup is simmering, broil garlic and onion until soft, turning often. Peel.
(Garlic will be done first, so watch it carefully!)
Just before soup is done simmering, add broiled onion, garlic, ginger, anise, salt, and veg fish sauce.
Divide noodles into 3 individual serving bowls.
Strain soup, reserving veggie burger and flavorings, as well as the broth.
Put a portion of solids on top of each portion of noodles in the bowls.
Garnish each portion with some scallion, cilantro, and mint.
Pour one cup of broth over contents of each bowl.
Sprinkle with pepper and chilies.
Serve immediately.

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