INGREDIENTS SERVE 4 PERSONS
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4 star anise
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2 cinnamon sticks
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2 tablespoons peppercorns
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1 teaspoon whole cloves
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10 cups water
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1 small yellow onion, cut into 1” chunks
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4 garlic cloves
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1 4-inch piece of fresh ginger, sliced in half
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8 ounces shiitake mushrooms, stems removed and reserved
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6 tablespoons soy sauce or tamari
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2 tablespoons rice vinegar
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¼ cup fish sauce
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4 scallions, finely chopped
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4 baby bok choy, sliced lengthwise into quarters
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1 cup edamame
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8 ounces rice noodles
toppings:
- lime slices
- mung bean sprouts
- fresh basil leaves
- chile sauce (sambal or sriracha)
- cilantro
INSTRUCTIONS
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In a medium pot over low heat, combine the star anise, cinnamon stick, peppercorns, and cloves and stir until fragrant, about 30 seconds.
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Add the water, onion, garlic, ginger, and the stems of the shiitake mushrooms. Simmer for 20 minutes, then strain and return the liquid back to the pot.
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Slice the shiitake mushroom caps and add them to the pot along with the soy/tamari, rice vinegar, fish sauce and scallions.
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Simmer 30 minutes, then add the bok choy and simmer until tender, about 8 minutes. Taste and adjust seasonings.
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In a pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente. Drain and rinse.
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Ladle pho into 2 bowls over the rice noodles. Serve with the lime slices, sprouts, basil, cilantro and chile sauce.