Cozy Vietnamese Pho Soup Bowl
Ingredients
- 1 cheesecloth bag
- Rice stick for 4 servings
- 1 large apple, seeds removed
- 2 carrots, chopped
- 1 leek
- 1 daikon
- 1 jicama or corn
- 12 cups of water
- 4 cups of store bought veggie stock
- 1 small rock sugar (optional)
- salt to taste
Charred and spiced items
- 1 medium onion
- 2 shallots
- 3 slices of ginger
- 3 star anise
- 10-12 cloves
- 1 black cardamom
- 1 cinnamon stick
- 1/2 to 1 teaspoon coriander seeds
- 1/2 to 1 teaspoon fennel seeds
Garnishes
- mung bean sprouts
- cilantro
- scallions
- pan-fried tofu
- jalapeños
- lime
- mints
- Thai basil
- fresh chili
Preparation
Fill a big pot with stock and water, add soup ingredients, and bring to a boil.
Char the charred ingredients under a broiler or open flame, then add to the soup.
Toast the spice ingredients in a nonstick pan until fragrant, spoon into a cheesecloth bag, tie securely, and add to the soup.
Let the soup simmer for at least 1 hour; use an Instant Pot to shorten cooking time if desired.
Season the soup with salt and add rock sugar if using.
Cook rice sticks according to package instructions.
To serve, ladle soup over cooked noodles and garnish with favorite toppings, adding a squeeze of lime juice or chili sauce for extra flavor.
