Ingredients:
8 cups vegetable stock
2" chunk of ginger, sliced (char the ginger in a broiler or grill before slicing)
1/2 white onion (charred in the same fashion)
1/2 T yellow rock sugar (sub white sugar)
4 fennel seeds
1 pod black cardamom (optional)
4 cloves
1/8 tsp. coriander seeds
3 star anise pods
1 3" cinnamon stick (Vietnamese (Saigon) cinnamon if possible)
2 cups fried tofu, diced
4 oz. thin rice noodles
1 TB soy sauce
1 cup bean sprouts
1/4 cup fresh red chilis or tuong ot (Vietnamese chili paste), thinly sliced, for garnish
Thai basil leaves, for garnish
Culantro leaves (also called long coriander or ngo gai - sub Vietnamese cilantro if not available, but Western cilantro is too sharp for this dish)
Lime wedges, for garnish
Dash of black pepper, for garnish
White onion, very thinly sliced, for garnish
Directions:
Heat stock, charred ginger and onion, sugar, and spices in a pot. Simmer on low heat for 20 minutes, covered. Strain stock to remove aromatics. Cook noodles in boiling water until soft. Place 1/4 of the noodles in each bowl. Top noodles with tofu. Add soy sauce and green onions to stock, stir, and ladle hot stock over noodles. Serve all garnishes on the side so everyone can pick and choose the perfect mixture for themselves (though we think you should put it all in).
Prep Time: 20 minutes
Cooking Time: 10 minutes
Servings: 4
8 cups vegetable stock
2" chunk of ginger, sliced (char the ginger in a broiler or grill before slicing)
1/2 white onion (charred in the same fashion)
1/2 T yellow rock sugar (sub white sugar)
4 fennel seeds
1 pod black cardamom (optional)
4 cloves
1/8 tsp. coriander seeds
3 star anise pods
1 3" cinnamon stick (Vietnamese (Saigon) cinnamon if possible)
2 cups fried tofu, diced
4 oz. thin rice noodles
1 TB soy sauce
1 cup bean sprouts
1/4 cup fresh red chilis or tuong ot (Vietnamese chili paste), thinly sliced, for garnish
Thai basil leaves, for garnish
Culantro leaves (also called long coriander or ngo gai - sub Vietnamese cilantro if not available, but Western cilantro is too sharp for this dish)
Lime wedges, for garnish
Dash of black pepper, for garnish
White onion, very thinly sliced, for garnish
Directions:
Heat stock, charred ginger and onion, sugar, and spices in a pot. Simmer on low heat for 20 minutes, covered. Strain stock to remove aromatics. Cook noodles in boiling water until soft. Place 1/4 of the noodles in each bowl. Top noodles with tofu. Add soy sauce and green onions to stock, stir, and ladle hot stock over noodles. Serve all garnishes on the side so everyone can pick and choose the perfect mixture for themselves (though we think you should put it all in).
Prep Time: 20 minutes
Cooking Time: 10 minutes
Servings: 4
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