Homemade Lunchtime Pho
RECIPE: <br><br> Broth:<br> 12 cups water<br> 2 carrots, roughly chopped<br> 1 onion, chopped<br> 1 bunch green onions, chopped<br> 1 inch ginger root, sliced<br> 5 garlic cloves, whole<br> 1 bunch cilantro stems (just stems, reserve the leaves)<br> 1 tbs whole peppercorns<br> 5 whole star anise<br> <br> Let broth simmer for 2-3 hours on low. Strain broth into large pot, set aside. <br><br> Soup:<br> 2 cups broth per bowl<br> 2 oz. fresh pho rice noodles, soaked in warm water until pliable<br> 1/2 onion, thinly sliced on a mandolin<br> 1/2 cup sliced green onion (green parts only)<br> 1/2 cup cilantro, chopped<br> 1 king oyster mushroom, thinly sliced lengthwise<br> 3 cups broccoli, cut into small florets<br> 1 baby bok Choy, leaves removed from stem<br> Hoisin sauce<br> Sriracha<br> Lime wedges<br> Sliced jalapeños<br> Bean sprouts<br> <br> Layer ingredients into a large bowl. Start with thinly sliced onions, green onions and chopped cilantro with very hot broth. Add mushroom, broccoli and bok Choy leaves and let sit. <br><br> To season broth, add hoisin, sriracha, lime, jalapeño and bean sprouts as necessary to soup.