Having never made pho before, I started by reviewing the recipes here and here.
Based on what we had on hand, this is the recipe I followed:
Ingredients:
Broth:
1/4 white onion
8 cloves garlic
dash of dried shallots
dash of ginger
dash of cinnamon
2 pods star anise
5 cloves
8 cups vegetable stock
3 tbs soy sauce
Soup:
1 pkg extra firm tofu, fried
1 pkg rice noodles (I used mung bean noodles)
Toppings:
crushed peanuts
basil
cilantro
lime wedges
chili paste
Directions:
Heat large pot over medium-high heat. Add chopped onion, garlic, and spices and dry roast, stirring occasionally until vegetables begin to char. Add stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover and simmer for about 25 minutes. Strain solids out with slotted spoon and discard.
While broth is simmering, fry tofu and set aside. Prepare rice noodles according to directions.
When soup is ready, divide tofu and noodles among the bowls. Ladle hot broth into the bowls. Serve with platter of toppings (spices, lime wedges, etc.). Enjoy!
