Vietnamese Pho

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Spices:

2-inch cinnamon stick (Vietnamese cassia-cinnamon)

1 star anise

2 cloves

1 tsp coriander seeds

1 tsp ginger

 

Broth:

4 cups vegetable stock

2 teaspoons soy sauce

 

Vegetables:

3 carrots, peeled and chopped

2 cups broccoli, chopped

1 green onion, diced

1 onion, chopped

1 cup seitan mushrooms

Bok Choy or Napa cabbage

 

½ pound thin rice noodles (1/16”)

½ pound Beef, sliced into thin 2 inch strips (for vegetarian, replace with tofu)

 

Optional garnishes:

Onion, thinly sliced

Scallions

Chile pepper

1 lime, cut into wedges

½ cup bean sprouts

handful Thai basil

 

Place rice noodles in a large bowl and cover with hot water for 30 minutes, or blanch them in a pot of boiling water until they soften.

 

Dry roast cinnamon, star anise, cloves, and coriander seeds over low heat until spices become aromatic.  Add vegetable stock, soy sauce, and vegetables.  Bring broth to a boil, reduce heat, cover, and let simmer for 30 minutes.

 

Cook beef thoroughly and add to broth.

 

Divide noodles between two bowls, add 3 cups of broth to each and serve with garnishes on the side.

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