Pho Noodle Soup
|Cook Time||60 minutes|
- 2 large onions, peeled and halved
- 20 g unpeeled fresh ginger
- Approx. 8 cm cinnamon stick
- 5 star anises
- 2 whole cloves
- 1 tsp coriander seeds
- 4 tsp soy sauce
- 4 carrots, peeled and coarsely chopped
- 1 vegetable stock cube
- 200 g dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width)
- 200 g fried tofu
- Cooked broccoli
- 2 spring onions, very thinly sliced
- 2 red chilli peppers, sliced
- 1 lime, cut into wedges
- 500 g bean sprouts
- Large handful of coriander
- To make the broth, char the onion and ginger over an open flame (holding with tongs) until slightly blackened, about 5 minutes on each side. Rinse with water and peel the burnt skin.
- In a large pot, dry-roast the cinnamon, star anise, cloves, and coriander seeds over a medium-low heat, stirring to prevent burning.
- When you can smell the aroma of the roasted spices, add 2 litres of boiling water, vegetable stock, soy sauce, carrots, 1 chilli and the charred onion and ginger.
- Bring the broth to a boil, reduce the heat and simmer covered for 30 minutes.
- Add salt, black pepper and sugar to taste.
- Soak the pho noodles in lukewarm water for 20 minutes.
- Boil the noodles for 5 minutes, then drain well and leave to cool.
- Take a handful of the noodles and place into a bowl, adding a small handful of bean sprouts.
- Tear the tofu into large chunks and place on top.
- Now pour the broth into the bowl leaving a small amount of room for the herbs.
- Sprinkle on a teaspoon of chopped spring onions, a couple of sliced chillies, broccoli and a handful of coriander.
- Lastly squeeze ¼ of the lime into the broth or to taste and serve hot.
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