Vegetable Pho

Ingredients

• 12 oz Dried rice sticks (pho noodles)
• 8 cups Vegetable broth
• 1 large Yellow onion, halved
• 3 inches Fresh ginger, sliced
• 3 whole Star anise
• 1 whole Cinnamon stick
• 2 tbsp Soy sauce
• 2 heads Bok choy, quartered
• 2 medium Carrots, thinly sliced
• 1 cup Fresh bean sprouts(optional)
• 0.5 cup Fresh basil and cilantro
• 4 pieces Lime wedges

Instructions

1. 1

   Char the onion and ginger over an open flame or under a broiler until blackened in spots to develop deep flavor.

2. 2

   In a large pot, combine vegetable broth, charred onion, ginger, star anise, and cinnamon stick. Bring to a boil, then simmer for 30 minutes.

3. 3

   While the broth simmers, soak the rice noodles in hot water according to package directions until tender, then drain.

4. 4

   Strain the broth to remove the solids and return the liquid to the pot. Stir in the soy sauce.

5. 5

   Add the carrots and bok choy to the hot broth and cook for 3-5 minutes until just tender.

6. 6

   Divide the noodles into four bowls. Ladle the hot broth and vegetables over the noodles.

7. 7

   Top with bean sprouts, fresh herbs, and a squeeze of lime before serving.