• Vietnamese vegetable pho noodle soup with Asian basil

    Serves: 4
    Cooking Time: 1 hour 45 mins

    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.

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