VEGETARIAN PHO BO SOUP

THANKS TO THE NET FOR THE PICTURE

Ingredients:

For the broth:

1 small onion unpeeled and quartered
2 shallots unpeeled halved
8 garlic pips unpeeled halved
1 inch ginger unpleed coarsely sliced
2, 3 inch cinnamon sticks
2 star anise
4 cloves
6 cups of clear soup or water
3 tbs light soya sauce


For the bowl:

400 grms of dried rice noodles
8 pieces of fried tofu sliced
3 scallions thinly sliced
1 cup fresh bean sprouts
4 stalks of coriander and mint leaves cut into 2 inches in length
1 lime cut into wedges
3 fresh red chillies sliced
3 tbs of hoisin sauce
4 tbs of red hot chillie sauce.

Method:
Heat a large pot over medium heat.
Add all the ingredients for broth, except the soup and soy sauce.
Dry roast all the ingredients till the onions and things begin to char.
Add the vege stock and soya sauce.
Cover and simmer on low heat for about 30 minutes.
Mash the ingredients lightly, strain into a clean pot.
Taste for salt, add soy sauce if needed
Add the fried sliced tofu into the broth, cover and keep aside.


Place the dried rice noodles in a bowl, pour boiling water over the noodles.
Cover for about 10 minutes, remove strain and keep aside.

To assemble:
Heat the broth again.
Arrange little cooked rice noodles in a bowl.
Using a slotted spoon scoop out few fried tofu on to the noodles.
Ladle the hot broth over the noodles.
Serve the bowls of pho bo with the scallions, bean sprouts,
lime wedges, sliced red chillies, mint and coriander leaves,
hoisin sauce and red hot chillie sauce in a separate plate.
So each and every one garnishes the soup as they please.