- 1 small onion, cut into eighths or so
- 4 garlic cloves, quartered
- 2-inch piece ginger, coarsely chopped
- 2 tsp coriander seeds
- 1 cinnamon stick
- 2 pods star anise
- 6 cloves
- 4 c vegetable stock
- 4 c water
- 3 T tamari or gluten free soy sauce (what exactly is the difference??)
- salt to taste
- 1 lb rice noodles
- assorted veggies, cut into bite-sized pieces (broccoli, pea pods, onion, bok choy, celery, carrots, etc)
- 8 oz tofu, cubed tinily and fried or sautéed (OR some little cooked shrimpers)
- 6 scallions, sliced thinly
Table salad and condiments:
- 1 1/2 c bean sprouts
- handful of basil, mint and/or cilantro leaves
- 2 limes, wedged
- sriracha and hoisin sauce
Heat a large pot over medium-high. Add onion, garlic, ginger, coriander seeds, cinnamon stick, star anise, and cloves and dry-roast, stirring occasionally, until vegetables begin to char. Add stock, water, and tamari and bring to a boil. Turn heat down to medium-low, cover, and simmer for 25 minutes. Strain into clean pot and discard veggies and spices. Taste broth and add salt if desired. Keep warm over low heat.
In the meantime, prepare rice noodles. Place them in a large bowl and pour boiling water to cover, soak 20 minutes.
When you are ready to assemble the soup, add tofu (or shrimp) to warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Ladle the hot soup over noodles. Serve the bowls of pho with the table salad, hoisin sauce, and sriracha for everyone to season to taste.
Makes 4 to 6 servings