Vegetable Pho

Instructions

1. Char the aromatics
   Place the halved onion and sliced ginger on a baking sheet and broil for 5-7 minutes until charred, or char directly over a gas flame using tongs. This will enhance the flavor of your broth.
2. Prepare the broth
   In a large pot, combine the vegetable broth, charred onion, ginger, star anise, cinnamon stick, cloves, and coriander seeds. Bring to a boil, then reduce heat and simmer for 30 minutes. Add soy sauce and adjust seasoning to taste.
3. Cook the noodles
   While the broth is simmering, prepare the rice noodles according to package instructions. Usually, this involves soaking in hot water for 8-10 minutes until tender. Drain and rinse with cold water to prevent sticking.
4. Prepare the vegetables
   Slice the mushrooms, chop the bok choy, julienne the carrots, and rinse the bean sprouts. Set aside with the fresh herbs and lime wedges on a serving platter.
5. Strain the broth
   After 30 minutes of simmering, strain the broth through a fine-mesh sieve to remove all the spices and aromatics. Return the clear broth to the pot and keep hot.
6. Cook the vegetables
   Add the mushrooms and bok choy to the hot broth and simmer for 2-3 minutes until just tender. The carrots and bean sprouts will be added raw for freshness and crunch.
7. Assemble the pho
   Divide the cooked noodles among four bowls. Ladle the hot broth with mushrooms and bok choy over the noodles. Top with julienned carrots, bean sprouts, and fresh herbs.
8. Serve immediately
   Serve the vegetable pho immediately while hot, with lime wedges on the side. Each person can squeeze lime juice into their bowl according to taste and add additional herbs if desired.