Second Book:

Elizabeth Street Cafe
By Tom Moorman, Larry McGuire, Julia Turshen
ESC: pg. 219 Vietnamese Vegetarian Stock

ESC: pg. 219 Vietnamese Vegetarian Stock

Hi friends,

I promised this recipe on my Instagram a long, long time ago. I finally have a moment to sit down and type it all up for you. This broth is so flavorful and easy I cannot believe I ever purchased broth in my lifetime. (That's only slightly over-exaggerating..) I first made it with my friends for the Spicy Vegetarian Pho recipe. We were in love from the moment we put it on the stove. Easy, delicious, fragrant and brings you one step closer to enjoying a giant bowl of pho at home.

Enjoy!

 

Difficulty: Easy
Tips & Tricks: Strain the broth through cheesecloth so it catches all of the icky stuff that gathers at the top.
Easy Substitutes: Different types of mushrooms work well here. If you can't find dried kombu, a good swap is dried kombu powder specifically used for soups and broths.
Pair With: Make the pho!
Make Again?: I think I've already made it 5+ times!

VegetarianBroth.jpg

 

Vietnamese Vegetarian Stock

Yields: 4 Quarts
Recipe Courtesy of Elizabeth Street Cafe

Ingredients
1 Large white onion, peeled and roughly chopped
1 (3-inch/7.5 cm) piece fresh ginger, peeled and thinly sliced
6 Scallions, ends trimmed, cut into 2-inch (5cm) pieces
6 Carrots, peeled and roughly chopped
12 Fresh white (button) mushrooms
12 Fresh shiitake mushrooms, stems left intact
1/4 Medium napa cabbage, roughly chopped
4 Whole cloves
1 Cinnamon stick
2 Whole star anise
1 Tsp whole black peppercorns
1 Large piece (approximately 3x6 inches/7x15 cm) dried kombu
3 Tbsp sugar, plus extra to taste
3 Tbsp kosher salt, plus extra to taste


Place the onion, ginger, scallions, carrots, mushrooms, cabbage, cloves, cinnamon, star anise, peppercorns, kombu and 4 quarts (4 liters) of water in a large pot set over high heat. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are very soft and the stock (broth) is fragrant, about 30 minutes. Pour the stock through a sieve into a clean pot set over low heat and discard the aromatics. Add the sugar and salt as needed. Use immediately or let cool to room temperature. Store the stock in an airtight container in the refrigerator for up to 4 days (or freeze up to 2 months).

 

SpicyVegetarianPho.jpg
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ESC: pg. 194 The Pink Lychee

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