Simple Veggie Pho

INGREDIENTS

Base:

1 large onion, peeled and quartered

2 ounces fresh ginger

2 tbsp sesame oil

2 medium leeks, white and green parts, coarsely chopped into 1 inch pieces

2 large Carrots, coarsely chopped into 1 inch pieces

1 medium Daikon radish, peeled and coarsely chopped into 1 inch pieces

10 garlic cloves, peeled

1 bunch scallions, roughly chopped

1 stalk Lemongrass, smashed and coarsely chopped

Two 2 inch squares Kombu

3 whole star anise

3 whole cloves

2 cinnamon sticks

½ tsp fennel seed

8 dried shiitake mushrooms

Small handful fresh cilantro stalks

Simple Veggie Pho:

1 ½ tsp Sugar

1 tsp Sea Salt

8 ounces medium-width Rice Noodles

2 medium Carrots

4 small Bok Choy

1 head Broccoli, broken into florets

Shiitake Mushrooms (rehydrated, removed from broth)

2 cups loosely packed Thai Basil

1 cup Bean Sprouts

Lime wedges

Optional Condiments:

Hot fresh chilies

Freshly grated ginger

Hoisin sauce

Fish sauce

Sriracha

Chili garlic paste

METHOD

Preheat the boiler

Arrange the onions and ginger on a foil-lined baking sheet.

Once the broiler is hot, broil the vegetables close to the heat source until charred all over, flipping them with tongs as needed.

Remove the onions if they cook quicker than the ginger.

Heat the oil in a stockpot over medium-high heat.

Once hot, add the leeks, carrots, daikon, scallions, garlic, lemongrass, star anise, cloves, cinnamon, and fennel seeds.

Stir to coat in the oil, then cover and cook for 5 minutes, until fragrant and the colours are vibrant.

Coarsely chop the charred ginger, then add it to the pot along with the onions and mushrooms. Cover with 16 cups of cold water.

Bring to a boil, then reduce to a gentle simmer.

Cook for 1 hour, then add the cilantro stems and cook for another 5 minutes.

Strain through a fine mesh strainer (cheesecloth if you have)

Once completely cooled pack into containers and refrigerate for (up to 3 days) or freeze (up to 2 months)

Simple Veggie Pho:

Place the Pho broth in a pot and heat to simmer.

Stir in the sugar and salt, adjust to taste.

Keep covered over low heat until ready to serve.

Add the bok choy, thinly sliced carrots, sliced shiitakes and broccoli florets, cover with a lid to gently steam the veggies while you prepare the noodles and garnishes.

Bring a pot of water to a boil and generously salt.

Add the noodles in a strainer basket and cook until tender, following the directions on the package.

Lift out the noodles, reserving the cooking water, and thoroughly rinse the noodles under cold running water to remove excess starch.

Quickly dunk them back into the hot water to reheat.

Divide noodles amongst serving bowls, followed by the bok choy, carrots, bean sprouts, and shiitake mushrooms.

Ladle hot broth over each bowl.

Arrange the Thai basil, lime wedges, and bean sprouts on a large plate/platter.

Season with any of the mentioned condiments.