Pho vegetarian

Ingredients for 6 servings:

• 1 small onion(s), unpeeled, quartered
• 2 shallots, unpeeled, halved
• 8 cloves garlic, unpeeled, halved
• 2 stalk(s) cinnamon
• 1 piece(s) ginger, approx. 3 – 4 cm, roughly chopped
• 2 star anise
• 4 carnations
• 2 liters of vegetable broth
• 3 tbsp soy sauce
• Salt
• 400 g rice noodles
• 200 g tofu, cut into cubes
• 6 spring onions, finely chopped (white and green parts)
• 1 cup soy sprouts, fresh
• 1 cup Chinese cabbage, cut into strips
• 1 lime(s), quartered
• 1 handful of basil
• Hoisin sauce
• Sriracha sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Vietnamese rice noodle soup

For the broth, heat a large, dry pot over medium heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and roast until lightly browned. Add the vegetable broth and soy sauce and bring to a boil. Cover and simmer over medium heat for 25 minutes. Strain into a clean pot, reserving only the broth. Season the broth with salt, if necessary. While the broth is simmering, prepare the rice noodles. Place them in a large bowl, cover with boiling water, and let stand for 20 minutes (or prepare as directed on the noodle package). Drain in a colander. Add the tofu to the broth until heated through. Ladle the rice noodles into 4-6 bowls. Remove the tofu from the broth and divide evenly among the bowls. Divide the bean sprouts, Chinese cabbage, lime, and spring onions among the bowls. Add a teaspoon of hoisin sauce and a little chili sauce each. Then top up the bowls with the broth. Ingredients and quantities can be adjusted to suit your taste.