VEGETARIAN PHO

Vegetarian version of Vietnamese flat rice noodles in an aromatic broth.   See VARIATION below for CRAB BALL PHO

SOUP

1 Medium onion, unpeeled and cut into chunks

2 Shallots, unpeeled and halved

2 Star anise

4 Cloves

2 Sticks of cinnamon

8 Cloves of garlic, peeled and crushed with the flat blade of a knife

2cm cube of ginger, coarsely chopped

3 tbsp Soy sauce

8 cups Vegetable stock

Salt to taste

NOODLES & TOPPINGS

1 kg fresh flat rice noodles (from an Asian supermarket)

6 Spring onions chopped

Large handful of bean sprouts, washed

Large handful of basil leaves, roughly torn

3 Fresh chillies, chopped

1 tbsp Hoisin sauce

1 Lime, cuts into wedges

METHOD

Heat a large pan over a medium flame. Add the dry soup ingredients (not the stock, soy sauce or salt) and stir until the ingredients begin to char. Add the stock and soy sauce and bring to the boil, then simmer over a low heat for 25 minutes.

Prepare the toppings while you wait, arranging them on a large platter or in small dishes so that each diner can flavour their own Pho.

Drain the soup into a separate pan, discarding all the solids. Add salt to taste if needed.

Fresh rice pho noodles are pretty much ready to eat. Place them in a bowl and cover with boiling water for 20 seconds. During this 20 seconds, use chopsticks to separate the noodles. strain and rinse under cold water.

Drain the noodles and distribute evenly between 5 or 6 large soup bowls. Cover the noodles with soup and serve with the toppings.

VARIATION – CRAB BALL PHO

This is essentially the same recipe as VEGETARIAN PHO . Add 1/2 kg of crab balls
 from an Asian fishmonger

After straining the soup, return it to the heat and add the crab balls. Simmer for 5 minutes or until the crab balls have swollen.

Then proceed as above.