15 Large Dried Shiitakes
1 Large Onion Halved
3 Inch Piece Unpeeled Ginger
1 Qt Water For Mushrooms
3 Qt Vegetable Broth
1 Star Anise
1 Small Cinnamon Stick
1/2 Tsp Coridander Seeds
1/2 Tsp Fennel Seeds
1/4 Tsp Whole Cloves
6 Cardamom Pods
1.5 Tsp Soy Sauce
1 Tsp Sugar
10 Oz Dried Rice Noodles
1/2 Lbs Fresh Bean Sprouts
1 Sweet Red Onion
2 Serrano Chiles
Salt and Pepper
While the mushrooms are being steeped, cut the ginger into large thick slices.
Shortly before the mushrooms are ready, set a pot/dutch oven to medium high.
Add the onion and ginger slices to char in the pot, about 10 minutes.
When the mushrooms are ready, remove the base and cut them into large chunks.
Add the water used for the mushrooms to the pot, avoiding the debris at the bottom of the water.
Add to this 3 Quarts of vegetable broth and bring to a boil.
Lower the heat to a simmer.
Skim the water to remove any foam or debris.
Add the star anise, cinnamon stick, coriander and fennel seeds, cloves, and cardamon
Add the soy sauce and sugar
Simmer for one hour.
In the meantime, cut up the scallions, serrano, and red onions
Cut the lime into wedges
Fifteen minutes before the broth is ready, add boiling water onto the rice noodles
Strain out the water when the noodles are ready (15 min)
When the broth is ready, add some of the rice noodle to a bowl.
Pour the hot broth over the noodles and add a handful of bean sprouts.
Add in some scallions and chiles and serve with the remaining herbs and ingredients.
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