Mushroom Pho

Servings: 4 · Prep: 15 min · Cook: 55 min · Total: 70 min

Ingredients

• 12 oz dried flat rice noodles
• 8 oz sliced cremini mushrooms
• 6 oz fresh shiitake mushrooms
• 8 cups vegetable broth
• 1 large yellow onion
• 3 inch fresh ginger
• 3 pod whole star anise
• 1 stick cinnamon stick
• 4 each whole cloves
• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 3 tablespoons soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt
• 1/2 cup fresh cilantro
• 1 cup fresh Thai basil
• 2 cups bean sprouts
• 2 medium lime

Equipment

Large pot; Tongs; Serving bowls; Fine-mesh strainer; Large bowl; Dry skillet; Ladle; Medium pot; Clean heatproof bowl or second pot; large pot; tongs; serving bowls; fine-mesh strainer; large bowl; dry skillet; ladle; medium pot; clean heatproof bowl or second pot

Steps

1. Prepare mushrooms, aromatics, sprouts, and limes. Slice the mushrooms, halve the onion and ginger, rinse the bean sprouts, and cut the limes into wedges before starting the broth.
   • 8 ounces cremini mushroom — sliced
   • 6 ounces shiitake mushroom — stems removed and caps sliced
   • 1 Count yellow onion — halved through the root
   • 3 Inch ginger — unpeeled and halved lengthwise
   • 2 cups bean sprouts — rinsed
   • 2 Count lime — cut into wedges

   Keep fingers clear of the knife blade while slicing mushrooms and cutting limes.

2. Char the onion and ginger. Heat a dry skillet over medium-high heat. Place the onion and ginger cut-side down and char until deeply browned in spots, about 5 to 7 minutes.
   • 1 Count yellow onion — halved through the root
   • 3 Inch ginger — unpeeled and halved lengthwise

   Use tongs when charring the onion and ginger because the skillet and vegetables get very hot.

3. Toast the pho spices. In the large pot, add the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds. Toast the spices over medium heat until fragrant, about 1 minute.
   • 3 Count star anise
   • 1 Stick cinnamon
   • 4 Each cloves
   • 1 teaspoon coriander seeds
   • 1/2 teaspoon fennel seeds
4. Simmer the aromatic broth. Add the vegetable broth, charred onion, and charred ginger. Bring to a boil, then reduce to a gentle simmer and cook 30 minutes.
   • 8 cups vegetable broth
   • 1 Count yellow onion — halved through the root
   • 3 Inch ginger — unpeeled and halved lengthwise
5. Soak the rice noodles. While the broth simmers, place the dried rice noodles in a large bowl and cover with hot water. Soak until pliable, about 20 to 25 minutes, then drain.
   • 12 ounces rice noodles — soaked until pliable
6. Strain and season the broth. Strain the broth through a fine-mesh strainer into a clean heatproof bowl or a second clean pot. Discard the solids. If you strained the broth into a bowl, rinse or wipe out the large pot and return the broth to it. Stir in the soy sauce, brown sugar, and kosher salt until the broth tastes savory and pho-spiced.
   • 3 tablespoons soy sauce
   • 1 teaspoon brown sugar
   • 1 teaspoon Kosher Salt

   Strain hot broth slowly to avoid steam burns and splashing.

7. Cook the mushrooms. Add the cremini and shiitake mushrooms to the broth. Simmer gently until the mushrooms are tender, about 6 to 8 minutes.
   • 8 ounces cremini mushroom — sliced
   • 6 ounces shiitake mushroom — stems removed and caps sliced
8. Blanch sprouts thoroughly and cook noodles. While the mushrooms simmer, bring a medium pot of water to a boil. Add the bean sprouts and cook thoroughly until steaming hot throughout, rather than giving them a brief dip; lift out and drain. For pregnant people, older adults, young children, and immunocompromised diners, serve only thoroughly cooked sprouts or omit them. Add the soaked noodles to the boiling water and cook until tender, about 30 to 60 seconds, then drain and divide among bowls.
   • 2 cups bean sprouts — rinsed
   • 12 ounces rice noodles — soaked until pliable

   Use caution when dipping sprouts and noodles into boiling water to avoid splashes.

   Rinse fresh bean sprouts, then cook them thoroughly. Pregnant people, older adults, young children, and people with weakened immune systems should avoid raw or lightly cooked sprouts; omit the sprouts if thorough cooking is not possible.

9. Assemble and serve. Ladle the hot mushroom broth over the noodles. Serve immediately with cilantro, Thai basil, bean sprouts, and lime wedges.
   • 1/2 cup cilantro
   • 1 cup thai basil
   • 2 cups bean sprouts — rinsed
   • 2 Count lime — cut into wedges

https://plumtally.com/recipes/mushroom-pho-rxyuiy3fkmyl