RECIPES:

Repeating this soup, as it so perfect this time of year.

from Madhur Jaffrey's World-of-the-East Vegetarian Cooking

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Vegetarian Pho

Vegetarian Pho (Vietnamese Noodle Soup)

Serves 6
The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.

Broth
• 6 cups low-sodium vegetable broth
• 3 large shallots, sliced (1 cup)
• ½ cup dried shiitake mushrooms
• 10 cloves garlic, peeled and crushed
• 3 Tbs. low-sodium soy sauce
• 12 ¼-inch-thick coins fresh ginger
• 1 Tbs. brown sugar
• 1 Tbs. rice wine vinegar
• 1 tsp. ground black pepper
• 2 cinnamon sticks
• 2 star anise
• 5–6 fresh basil stems, leaves reserved for soup
• 5–6 cilantro stems, leaves reserved for soup

Pho
• 1 8-oz. pkg. rice noodles
• 1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
• 2 cups soybean sprouts
• 2 cups watercress
• 4 green onions, sliced (½ cup)
• ¼ cup chopped cilantro
• 1 cup fresh basil leaves
• 1 lime, cut into wedges

1. To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
2. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water.
Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

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Potato Nik (NYT)

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