Ingredients
- Broth:
- 3 containers of vegetable broth (32 fluid ounces each)
- 6 stalks of lemon grass, cut into 1-inch pieces
- 2 tablespoons of vegetable bouillon (like Better Than Bouillon®)
- 5 star anise pods in whole form
- Noodles and Garnish:
- 1 package of dried thin rice noodles (16 ounces)
- 1 package of bean sprouts (8 ounces)
- 1 package of sliced fresh mushrooms (8 ounces)
- Sliced limes (2 pieces), or to your liking
- Fresh cilantro bunch
- Fresh basil (0.75 ounces)
- Sliced green onions from a bunch
- Flavoring:
- ¼ cup of teriyaki sauce, to suit your taste
- ¼ cup of soy sauce, to your preference
- ¼ cup of chile paste, as per your liking
- ¼ cup of sesame oil, adjusted to taste
Step 1
In a saucepan, combine vegetable broth, fragrant lemongrass, vegetable bouillon, and aromatic star anise pods. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 30 to 45 minutes to allow the flavors to meld beautifully. Use a slotted spoon to remove and discard the lemongrass and star anise.
Step 2
In a separate bowl, place rice noodles and cover them with hot water to soften for approximately 10 minutes. Once softened, drain the noodles and snip them into shorter pieces using kitchen shears. Divide the noodles evenly among the soup bowls. Pour the steaming hot broth over the noodles, ensuring they are fully covered.
Step 3
Prepare an array of fresh toppings in individual bowls: crunchy bean sprouts, earthy mushrooms, zesty limes, fragrant cilantro and basil, and vibrant green onions. Set out additional bowls with savory teriyaki sauce, umami-rich soy sauce, spicy chili paste, and nutty sesame oil. Serve the bowls of soup alongside these delightful garnishes and condiments for a personalized touch to each serving.
Extra Tips & Suggestions
- 1. Keep your dried rice noodles in an airtight container to prevent them from absorbing moisture and becoming gummy.
- 2. Store your fresh herbs like basil and cilantro in a jar filled with water, as you would with a bouquet of flowers, to keep them fresh and vibrant.
- 3. Make a big batch of vegetable broth and freeze it in ice cube trays for easy portioning when you're ready to make your pho.
Reviews
Daniel
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