Ingredients

The following ingredients have 4 Servings
  • 8 oz dried rice vermicelli noodles
  • Desired meat: chicken, pork, steak or raw shrimp* ((See notes))
  • 1 large yellow onion (, quartered)
  • 2 (2-inch pieces) fresh ginger (, unpeeled and halved, length-wise)
  • 6 cups broth ((chicken, beef or vegetable, depending on protein choice))
  • 2 cups water
  • 1/4 tsp ground coriander
  • 1 whole clove ((optional))
  • 1 1/2 Tablespoons fish sauce ((or less, to taste preference))
  • ¼ teaspoon hoisin sauce
  • 1/4 teaspoon soy sauce
  • ¼ teaspoon red chili paste ((sambal oelek))
  • 1 stick cinnamon
  • salt and freshly ground black pepper
  • 4 green onions (, chopped)
  • 2 fresh jalapeño peppers or red thai chili peppers (, thinly sliced and seeds removed)
  • 1 bunch fresh cilantro (, chopped)
  • 1 bunch Thai basil leaves
  • 1 cup fresh bean sprouts
  • 2 limes (, cut into wedges)
  • Sriracha hot sauce, or additional red chili paste (, for heat, optional)

Instruction

  • Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.
  • Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.
  • Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.
  • Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.
  • 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).
  • Discard the ginger, clove, cinnamon stick and onion pieces from the pot.
  • Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.