Vegan Com Tam (Broken Rice) with Lemongrass Seitan

Ingredients

• 1 cup Broken Rice
• 1 block Seitan
• 2 stalks Lemongrass
• 3 cloves Garlic
• 3 tablespoons Soy Sauce
• 2 tablespoons Sugar
• 2 tablespoons Vegetable Oil
• 1 cup Pickled Carrots and Daikon
• 1 medium Cucumber
• 4 leaves Lettuce
• 1/4 cup Vegan Fish Sauce

Instructions

1. 1Place the 1 cup of broken rice into a medium saucepan and add 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
2. 2While the rice cooks, prepare the seitan and aromatics. Slice the 1 block of seitan into 4 cutlets, about 1/2-inch thick. Peel and finely mince the 3 cloves of garlic. Peel the tough outer layers from the 2 stalks of lemongrass, then finely mince the tender inner parts.
3. 3In a medium bowl, combine the minced lemongrass, minced garlic, 3 tablespoons of soy sauce, and 2 tablespoons of sugar. Add the seitan cutlets to this marinade and toss to coat. Let the seitan marinate for at least 20 minutes at room temperature.
4. 4While the seitan marinates, prepare the fresh components. Wash and thinly slice the 1 medium cucumber. Wash the 4 leaves of lettuce.
5. 5Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat until shimmering, about 350°F (175°C). Carefully place the marinated seitan cutlets into the hot skillet in a single layer. Pan-fry the seitan for 4-5 minutes per side, until golden brown and crispy on the outside.
6. 6To serve, spoon the cooked broken rice onto plates. Arrange the lemongrass seitan cutlets alongside the rice. Add portions of the 1 cup of pickled carrots and daikon, and the sliced cucumber. Place a lettuce leaf on each plate. Drizzle everything with the 1/4 cup of vegan fish sauce.

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