Ingredients
Broth:
10 cups vegetable broth
1 cube rock sugar, ½ thumb-sized
2-3 tsp mushroom seasoning
6 cups water
1-2 tsp salt
Pho aroma:
1 large yellow onion, roasted
1 large ginger, halved and roasted
1½ cinnamon sticks
3 star anise
2 dried cardamom pods
½ tsp cloves
½ tsp whole white peppercorns
Pho topping:
2 fried tofu, cut into bite size
½ bag of fresh bean curd sheets
1 lb organic trumpet mushrooms, cut into bite size
1 tbsp oil olive
2 shallots, minced
3 cloves garlic, minced
1½ tsp five spice powder
1 tbsp mushroom seasoning
Soy sauce mix: (mix together in a bowl)
1 clove garlic, pressed
1½ tbsp Maggi soy sauce
¼ tsp five spice powder
1 Thai chili
¼ tsp chili oil
½ tsp sugar
Bowl and garnish:
1-2 package fresh ph? noodles, rinsed
½ red onion, thinly sliced
cilantro, roughly chopped
scallion, thinly sliced
Thai basil
bean sprouts
culantro
1 Thai chili
1 lime, cut into wedges
Dipping sauce:
1 tbsp hoisin sauce
1 tbsp Sriracha chili sauce
Preparation
