Ingredients
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2 large shallots, peeled and halved shallots2 large shallots, peeled and halved
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1 large onion, peeled and quartered onion1 large onion, peeled and quartered
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2-inch piece fresh ginger, sliced ginger2-inch piece fresh ginger, sliced
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4 star anise pods star anise pods4 star anise pods
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1 cinnamon stick cinnamon stick1 cinnamon stick
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4 whole cloves cloves4 whole cloves
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1 tsp coriander seeds coriander seeds1 tsp coriander seeds
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8 cups vegetable broth vegetable broth8 cups vegetable broth
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2 tbsp soy sauce or tamari soy sauce2 tbsp soy sauce or tamari
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1 tbsp coconut sugar or brown sugar coconut sugar1 tbsp coconut sugar or brown sugar
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200g firm tofu, cubed firm tofu200g firm tofu, cubed
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200g flat rice noodles (banh pho) flat rice noodles200g flat rice noodles (banh pho)
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100g bean sprouts bean sprouts100g bean sprouts
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Fresh Thai basil sprigs thai basilFresh Thai basil sprigs
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Fresh cilantro cilantroFresh cilantro
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Fresh mint mintFresh mint
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2 spring onions, thinly sliced spring onions2 spring onions, thinly sliced
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1 red chili, thinly sliced red chili1 red chili, thinly sliced
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1 lime, cut into wedges lime1 lime, cut into wedges
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Sea salt, to taste sea saltSea salt, to taste
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Black pepper, to taste black pepperBlack pepper, to taste
Directions
For the most aromatic broth, do not skip charring the shallots, onion, and ginger. Adjust toppings to taste and enjoy with a squeeze of lime. For a soy-free version, use chickpea tofu and coconut aminos. Adjust chili to your spice preference. This soup is best enjoyed fresh with plenty of herbs.
Steps
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1
Done
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Char the shallots, onion, and ginger over an open flame or in a dry skillet until well browned and fragrant. |
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2
Done
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In a large pot, toast star anise, cinnamon stick, cloves, and coriander seeds for 1-2 minutes until aromatic. |
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3
Done
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Add charred shallots, onion, ginger, and vegetable broth to the pot. Bring to a boil, then lower heat and simmer uncovered for 30 minutes. |
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4
Done
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Strain the broth, discarding solids, and return the clear broth to the pot. |
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5
Done
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Stir in soy sauce (or tamari), coconut sugar, sea salt, and black pepper to taste. Keep hot over low heat. |
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6
Done
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Meanwhile, cook rice noodles according to package instructions. Drain and rinse under cold water. |
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7
Done
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In a nonstick skillet, sear tofu cubes until golden (optional for extra texture), or simply add them to the hot broth to warm. |
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8
Done
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To serve: Divide noodles and tofu among bowls. Ladle hot broth over. Top generously with bean sprouts, fresh herbs, spring onions, and chili. Serve lime wedges on the side. |
