Pho and Mock Beef
2 tbsp water (if needed)
Mix all the wet ingredients with the TVP and let sit for five minutes or so.
Add the rest of the ingredients and mix until everything hold together, adding water as needed. Roll the dough into several long snakes, as thin as possible, and cut into pieces. Keep in mind that they will double in size when boiled.
Heat a large frying pan coated with nonstick spray over medium heat. Saute the beef for 5 minutes or so, until browned.
Boil a large pot of broth, and then add the beef and let simmer for about an hour. Remove from broth. They can be frozen, but I don't know how long- atleast a couple weeks, probably.
The broth can still be used later, it tastes really good!
Adapted from Gastronomy
• 7 oz flat rice noodles
• 1 1 inch piece ginger
• 1 stick cinnamon
• 3 vegetable bouillon cubes
• 8 cups water
• 1 ½ tablespoons Chinese five spice
• ¼ cup soy sauce
• 1 ½ tbsp sugar
• 1/2 recipe mock beef
• 1 leek, top tough part removed
• 1 onion, chopped rather large
• 1 ½ cups bean sprouts
• 8 oz. mushrooms (any variety, but something with a heavy flavor would work best like king oyster or shiitake)
• Extra soy sauce
• Chili garlic sauce
• ½ tsp Black pepper
• Limes, cilantro, and/or basil, to serve
Cook the rice noodles in boiling water for 1 1/2 minutes, remove from heat, and let soak for 45 minutes or more, until they stop expanding.
Bring the 8 cups water to a boil in a large soup pot. Add the ginger, cinnamon, bullion, five spice powder, soy sauce, and sugar. Stir to dissolve the bullion cubes, and simmer for atleast 45 minutes, the longer the better. When ready to use, remove ginger and cinnamon.
Heat a wok over high heat. Add a few tablespoons of water, and saute the onion and leeks for 5 minutes, adding water as needed. Add the mushrooms, saute for 2 more minutes, then add the bean sprouts and pepper. Cook until all veggies are tender, about 3 more minutes. Then add the beef, and stir.
To serve, place some noodles in the bottom of a large bowl. Top with the veggie mixture, and then ladle the broth over everything. Add extra soy sauce and chili garlic sauce to taste, and garnish with basil, limes, and/or cilantro.