Vegetarian Phở (Vietnamese Noodle Soup)

Phở is pronounced “fuh” not “foe.”

There are few better comfort foods than Vietnamese phở. If you feel you're on the verge of a cold or in need of a culinary pick-me-up, sit down to this restorative bowl of aromatic broth, slippery rice noodles, and fresh, personalized garnishes.

This recipe serves 2 people.

For the broth:
1 large onion, peeled and halved
2-inch piece fresh ginger, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 whole cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock or broth
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped

For the noodles:
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)

For the toppings (choose one or two):
Protein such as fried or baked tofu, bean curd skin, or seitan
Mushrooms
Vegetables such as bok choy, napa cabbage, or broccoli

For the garnishes (choose a few):
1/2 large onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges (I always use lime)
1/2 cup bean sprouts (I always use bean sprouts)
Large handful of herbs: cilantro, Thai basil,
Hoisin sauce, Sriracha

To make the broth:

Char the onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.

In a large pot, dry-roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When you can smell the aroma of the roasted spices, add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring the broth to a boil, reduce the heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

Make the noodles while the broth simmers:

Place the noodles in a large bowl and cover with hot water. Let stand for 20 to 30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

Prepare the toppings as desired – slice and cook the tofu, lightly steam or blanch the vegetables, and so on. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

To serve:

Divide the noodles between two bowls. Arrange your toppings over noodles. Ladle the broth between the two bowls. Serve with the garnishes you've chosen on the side. The garnishes should be added to taste.