Ingredients
The following ingredients have 4 Servings
- 2 L vegetable broth ((8 cups))
- 3 cups water
- 1 yellow onion, (quartered)
- 4 cloves garlic, (roughly chopped)
- 3 whole star anise
- 3 whole cloves ((the spice))
- 1 inch piece fresh ginger, (sliced into coins)
- 1 cinnamon stick
- Soy sauce to taste
- 1 package wide rice noodles
- Fresh basil ((Thai basil is preferable if you can find it))
- Fresh cilantro
- Fresh mint
- Fresh green onions
- Mung bean sprouts
- Hot peppers ((I like Mirasol peppers, which are long, red, and not very spicy))
- Peanuts
- Sautéed mushrooms ((I like shiitakes))
- Sautéed tofu
- Hot sauce
- Lime wedges
Instruction
- Add the broth, water, onion, garlic, star anise, whole cloves, ginger, and cinnamon, to a large pot and bring to a simmer. Cover and let simmer for 20-30 minutes.
- Taste and add soy sauce as needed. The amount you need will vary a bit depending on your taste preference and how salty the broth you used is, I used 2 tablespoons.
- Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles cooking.
- When everything is ready, serve by adding noodles to a bowl, using a ladle to collect the broth (leaving the onion and spices behind), and then top with garnishes of choice.
