The HappyCow Cookbook by Eric Brent

Author:Eric Brent
Language: eng
Format: epub, mobi
Publisher: BenBella Books, Inc.
Published: 2014-01-23T16:00:00+00:00

Fabulous Ph: Aulacese (Vietnamese) Traditional Soup

Serves 6–8

For the ph soup base:

3 pounds jicama

3 pounds daikon

2 Fuji apples (optional)

2 gallons filtered water

½ pound shallots

3 yellow onions

¼ cup sliced fresh ginger (see instructions on the next page for removing skin before slicing)

¼ cup rock sugar (optional)

2 bags ph seasoning (preferably Ph Hoa brand; each package includes 4 small bags)*

2 tablespoons vegan mushroom seasoning**

3 tablespoons sea salt

2 tablespoons sugar

To assemble:

4 ounces white wood-ear mushrooms (optional)

½ pound dried vegan soy protein***

3 slices fresh ginger

2 pounds fresh ph noodles*

4 to 8 slices vegan protein balls***

4 to 8 thin slices vegan ham***

1 6-ounce piece tofu, lightly fried and sliced (optional)

4 stalks green onions, finely chopped

½ yellow onion, thinly sliced

2 tablespoons extra-virgin olive oil or vegan butter

½ bunch fresh cilantro, chopped

1 pound bean sprouts

Small bunch fresh Thai basil

Hoisin sauce*

Sriracha hot chili sauce*

1 lemon, cut into wedges

* Can be found at Asian grocery store.

** Chef’s Wonder seasoning can be purchased at any Loving Hut.

*** Can be purchased online.

Wash the jicama, peel off the skin, and dice it into 1" cubes. Wash the daikon and dice it into 1" cubes. Wash the apples, if using, and dice them into 1" cubes. Place the jicama, daikon, and apples into a large stockpot. Make sure the pot is large enough to hold 3 gallons of water. Add 2 gallons of filtered water, turn the heat to high, and boil for at least 1 hour. Lower the heat and use a slotted spoon to take the cubes out.

While waiting for the soup base to boil again, use the open flame on the burner to burn the shallots, yellow onions, and ginger until the skin slightly blackens. (Use metal tongs, not your hands, to hold the vegetables.) Take out the vegetables and wash off the burned skin. You may use a knife to scrape the burned skin off more easily. Cut each yellow onion into 4 pieces. Slice ginger into thin slices. After the soup base has boiled for about 1 hour, set the heat to low and use a slotted spoon to take the vegetables out.

Add burned shallots, burned yellow onions, and burned ginger into the soup base. Add rock sugar to the soup base, if using. Add the ph spice bags into the soup base. Increase the heat to high and continue to boil the soup base for an additional 30 minutes. Add vegan mushroom seasoning, sea salt, and sugar into the soup base. Mix well. Adjust vegan seasoning, salt, and sugar to your taste. Keep warm on the stovetop over low heat while serving, or store the soup base in the refrigerator for later use.

To assemble: If using the white wood-ear mushroom, soak the mushroom in tap water for 1 hour or until soft then cut in small blocks about 1 x 1. To prepare the dried vegan soy protein, boil water in a small pot, add a few slices fresh ginger, then add dried vegan soy protein and boil for about 3 to 5 minutes or until it becomes soft.

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