Mushroom Pho

Cuisine

Vietnamese

Servings

4

Total time

1 hr 10 min

Prep

15 min

Cook

55 min

Difficulty

hard

Ingredients

• 12 Ounce Dried flat rice noodles - 12 (ounces), soaked until pliable
• 8 Ounce Cremini mushrooms, sliced - 8 (ounces), sliced
• 6 Ounce Fresh shiitake mushrooms, stems removed and caps sliced - 6 (ounces), Stems removed and caps sliced.
• 8 Cup Vegetable broth - 8 (cups)
• 1 Count Yellow onion, halved through the root - 1 (large), Halved through the root for charring.
• 3 Inch Fresh ginger, unpeeled and halved lengthwise - 3 (inches), Unpeeled and halved lengthwise for charring.
• 3 Count Whole star anise - 3 (pods)
• 1 Stick Cinnamon stick - 1 (3-inch stick), 3-inch stick.
• 4 Each Whole cloves - 4 (count)
• 1 Teaspoon Coriander seeds - 1 (teaspoon)
• 0.5 Teaspoon Fennel seeds - 1/2 (teaspoon)
• 3 Tablespoon Soy sauce - 3 (tablespoons)
• 1 Teaspoon Brown sugar - 1 (teaspoon)
• 1 Teaspoon Kosher salt - 1 (teaspoon)
• 0.5 Cup Fresh cilantro - 1/2 (cup)
• 1 Cup Fresh Thai basil - 1 (cup)
• 2 Cup Bean sprouts - 2 (cups), Rinse thoroughly; optionally blanch for higher-risk diners.
• 2 Count Lime, cut into wedges - 2 (medium), Cut into wedges.

Instructions

1. Prepare mushrooms, aromatics, sprouts, and limes

   1. *Slice the mushrooms*, *halve the onion and ginger*, rinse the bean sprouts, and cut the limes into wedges before starting the broth.

2. Char the onion and ginger

   2. 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*.

3. Toast the pho spices

   3. 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.

4. Simmer the aromatic broth

   4. Add the vegetable broth, charred onion, and charred ginger. Bring to a boil, then *reduce to a gentle simmer* and cook *30 minutes*.

5. Soak the rice noodles

   5. 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.

6. Strain and season the broth

   6. 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*.

7. Cook the mushrooms

   7. Add the cremini and shiitake mushrooms to the broth. *Simmer gently* until the mushrooms are tender, about *6 to 8 minutes*.

8. Blanch sprouts and cook noodles

   8. While the mushrooms simmer, bring a medium pot of water to a boil. For blanched bean sprouts, dip the sprouts in the boiling water for *10 to 15 seconds*, then lift out and drain. Add the soaked noodles to the boiling water and *cook just until tender*, about *30 to 60 seconds*, then drain and divide among bowls.

9. Assemble and serve

   9. Ladle the hot mushroom broth over the noodles. Serve immediately with *cilantro, Thai basil, bean sprouts,* and *lime wedges*.