Vietnamese vegetable pho noodle soup with Asian basil
Ingredients
STOCK
- 1 onion, chopped
- 1 x 5cm piece fresh ginger, sliced
- 4 star anise
- 1 cinnamon stick
- 30ml fish sauce
- 15ml sugar
- 1,5 litres good-quality vegetable stock
- juice of 2 limes
- salt, to taste
SOUP
- 12 – 16 shiitake mushrooms, stalks removed
- 1 large bunch enoki mushrooms, split into 8
- 375g rice noodles, soaked
- 200g bean sprouts, to serve
- 1 bunch spring onions, chopped, to serve
- 100g Asian basil, to serve
- 100g fresh coriander, to serve
- 10ml fish sauce, to serve
- 1 lime, cut into wedges, to serve
- 2 red chillies, seeded and sliced, to serve
Instructions
1
Simmer the ingredients for the stock until well infused, about 40 minutes. Strain the bits and return the stock to the pot.
2
Add the shiitake and enoki mushrooms and simmer for a few more minutes. Place a generous amount of noodles into each bowl and ladle over some stock.
3
When ready to serve, allow everyone to add their own trimmings and eat immediately.
